iPA - 13 - Pils Recipe

Recipe Info

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iPA - 13 - Pils

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All Grain
3.25 Gallon(s)
3.5 Gallon(s)
5 min
73%
Comments  Brew Sessions (0)
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

% lb fermentable ppg   L   usage  
100% 3.5 Pilsner - DE 38
Mash
3.5 lb

Hops

oz variety type usage time AA   IBU  
2.25 Centennial Pellet Flame Out 0 minutes 10.5 0.0
2.25 Equinox Pellet Flame Out 0 minutes 15.0 0.0
2 Mosaic Pellet Dry Hop 0 days 12.7 0.0
6.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Danstar Nottingham 73%
 

Other Stuff

amount unit name usage
4 oz Hop Tea Mash
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 154 20 minutes
Mash-Out Direct Heat 165 60 minutes
 

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
3.50 Gallons Liters  @  5  min
1.030
1.008
1.6° SRM
73%
0.0 IBU (tinseth)
0.00
2.8% ABV
97 per 12oz
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