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Post by Seven on Aug 19, 2020 10:38:51 GMT -6
Makes sense. I've been at room temp for probably 5 or 6 days so I should be good to go too I guess.
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Post by Ken on Aug 22, 2020 16:33:56 GMT -6
I just finished up a 3½ day DH of the Tipopils and ran it off into the keg. I pulled the hop bag out of there and saved the Bayern yeast. I put the keg in the fridge but I'm traveling tomorrow so I might gel it and then just leave it until I get back and carb it then. The beer smelled nice and hoppy and was very clear and pale. My hands smell like yeast and hops at the moment. I plan to make sure this one lagers for a good 6-8 weeks or maybe longer. I don't want to take the chance of drinking it young. I want it at its peak. Cheers gang.
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Post by poptop on Aug 22, 2020 18:40:54 GMT -6
Man all of your words make me very thirsty
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Post by Ken on Aug 22, 2020 19:03:19 GMT -6
Man all of your words make me very thirsty
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Post by Seven on Aug 24, 2020 8:37:11 GMT -6
I dry hopped yesterday 8/23 with 1 ounce of Edelweiss in a mesh bag. Beer smelled great and I will do a closed transfer to the serving keg in another day or 2. I might not be able to put it in the kegerator for a while since we had to throw some food in there after our main fridge died last week. Thank God for beer fridges!!!
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Post by Ken on Aug 24, 2020 17:56:47 GMT -6
Can't wait to compare tasting notes.
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Post by Seven on Aug 27, 2020 14:26:29 GMT -6
Kegged this yesterday...FG of 1.007. Still cloudy and will gel it eventually but there's no room in my serving fridge so it's sitting in the basement. I also bottled about 32 ounces in a kombucha bottle that I had lying around. Will let that carbonate for a week or so and then chill.
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Post by jimdkc on Aug 29, 2020 20:46:46 GMT -6
Here's the recipe for Birrificio Italiano Tipopils by Agostino Arioli, founder of Birrificio Italiano, as published in Craft Beer & Brewing, June/July 2020: (It's very similar to the recipe that Ken posted in page 1 of this thread.)
ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.049 FG: 1.010 IBUs: 32 ABV: 5.2%
MALT/GRAIN BILL 8.8 lb (4 kg) German pilsner 1.4 oz (40 g) Caramunich
HOPS SCHEDULE 0.7 oz (20 g) Northern Brewer [8.7% AA] at 75 minutes 0.3 oz (9 g) Perle [10% AA] at 45 minutes 0.5 oz (14 g) Spalter Select at flame-out 0.25 oz (7 g) Saphir at flame-out 0.5 oz (14 g) Spalter Select at dry hop 0.25 oz (7 g) Saphir at dry hop
YEAST 2 packets of Fermentis SafLager W-34/70
DIRECTIONS Mill grains and mash in at room temperature—about 68°F (20°C). Steadily raise mash to 151°F (66°C), and rest there 10 minutes. Raise to 162°F (72°C); rest 20 minutes. Raise to 170°F (77°C), rest 10 minutes, and mash out. Vorlauf until runnings are clear, then run off into the kettle. Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week. After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.
BREWERʼS NOTES No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. Serve at 46–50°F (8–10°C) in a tapered pilsner glass.
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Post by Ken on Aug 30, 2020 8:27:19 GMT -6
Thanks Jim. That may or may not have been something that Poptop sent over to me. I say "may or may not" because I have read a number of articles now regarding "Italian Pils". As a result, I keep getting more articles pushed to me on this style or similar. There is another article HERE written by Matt Brynildson about his Pivo Pils and how Tipopils inspired it. Also, I know that the word PIVO means BEER in various languages but not in Italian, which is weird. So PIVO PILS means BEER PILS. It would be like naming a beer CERVEZA PILS. Anyway, I have not read that article yet but plan to shortly.
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Post by jimdkc on Aug 30, 2020 9:55:53 GMT -6
There's also a short interview with Augustino Arioli that is actually linked from the page you posted: Brewer’s Perspective: The Origins and Elements of TipopilsThere's a funny quote from him where he calls all the "inspired by" copies "Tipo-tipopils", because "Tipopils" means "a kind of pils". Sadly, the COVID-19 pandemic hit Italy very hard, and the future of his brewery may be uncertain. As of early April, when he was interviewed, he had been shutdown for 6 weeks and sales were down 98%.
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Post by poptop on Aug 31, 2020 6:19:24 GMT -6
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Post by Seven on Sept 3, 2020 6:48:18 GMT -6
My Italian Pils has been chilled, gelled and is now carbonating...did 24 hours at 30psi and the regulator is now dialed back to serving pressure. I plan on drawing off a glass tonight but I expect it to be a bit schputzy and still a bit rough around the edges. Looking forward to this one though!
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Post by Ken on Sept 3, 2020 7:41:16 GMT -6
My Italian Pils has been chilled, gelled and is now carbonating...did 24 hours at 30psi and the regulator is now dialed back to serving pressure. I plan on drawing off a glass tonight but I expect it to be a bit schputzy and still a bit rough around the edges. Looking forward to this one though! Schputzy! Mine is still sitting in the fridge chilled and gelled but the fridge is too full for me to get the CO2 tank in there for carbing. It's been cold since 8/23 so it's been lagering... it's just flat. Once one of my draft fridge kegs goes down there will be room. If I have my way, this beer will sit until almost Halloween. It should be delicious by then.
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Post by Seven on Sept 3, 2020 8:03:11 GMT -6
You're much more patient than I am! I need to get more homebrew in the pipeline so that I can let things age properly.
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Post by Ken on Sept 3, 2020 8:13:29 GMT -6
You're much more patient than I am! I need to get more homebrew in the pipeline so that I can let things age properly. This has been a struggle but I am understanding that I am drinking beers (lagers, mainly) too young and they're not really ready. If you assume that you need a good 6-8 weeks (or more) then you either have to consume less, drink commercial beer or whatever. I have been brewing like crazy this year and I just got caught up. I do not have an empty keg at the moment but I know that three of the four kegs in my draft fridges are on the low side. If you have family, friends or neighbors pulling draft beers it doesn't take much to take out 5 gallons of beer. I was traveling last week so that's one way to stay away from the beer. But that is one of my new strategies lately... give the lagers some time. They will pay you back with interest.
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