iPA - 13 - Pils Recipe

Recipe Info

Recipe Image

iPA - 13 - Pils

by on
All Grain
3.25 Gallon(s)
3.5 Gallon(s)
5 min
73%
100% Pilsner malt, first time without a crystal malt in awhile, first Notty yeast Pitch - M 12/28 Day 3 - End temp R 12/31 Day 5 - Dry Hop S 1/2 Day 9 - Swirl W 1/6 Day 12 - Bottle S 1/9 Day 22 - Drink T 1/19 Ferm 2 OG 7.6 FG 3.7 2 Vanilla (6 & 8ml tincture) 2 Lime (6 & 8ml tincture) Somehow the pH is extremely low. I calibrated the machine and it's accurate. Maybe I put too much acid in by accident? The acid is close to the end, gonna use a new tube. Rehydrated 15m. Terrible sulphur / rotten egg smell in ferm on day 4, drew sample, ended up tasting decent and gravity was on point. Grassy at bottling, but no sign of issues. Tastes ok at week 6, when it warms there is a slight rotting veg note that might be DMS, or may be a developing infection. Could also be the tincture or oxidation.

Fermentables

100% - Pilsner - DE
3.5
38
1
Mash

Hops

Centennial
2.25
Pellet
FlameOut
0 min(s)
10.5
0.0
Equinox
2.25
Pellet
FlameOut
0 min(s)
15
0.0
Mosaic
2
Pellet
DryHop
0 day(s)
12.7
0.0

Yeast

Danstar Nottingham
73%

Other Stuff

Hop Tea
4
oz
Mash

Mash Steps

Saccharification Rest
Infusion
154
20 min
Mash-Out
Direct Heat
165
60 min

Special Instructions

1.
1.2ml, pH: 4.75, ferm @ 63, bottle pH: 4.31
2.
5 Gyps, 2 Eps, 1 NaCl, 1 CaCl, Campden & Whirlfloc
3.
Hops in at 0m, stir at 5m and 10m, no chill
4.
Tea: .25oz Cascade, 5oz water, 2oz vodka, cold steep 8 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

iPA - 13 - Pils
  • 3.25 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.030 OG
  • 1.008 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 1.6° SRM Color
  • 73% Efficiency
  • 2.8% ABV Alcohol
  • 97 per 12oz Calories
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