Brewing a Hoppy Italian Pilsner

Hoppy, Pilsnery, Lagery? Sign me up. The Italian Pilsner (or a "isn't that just a Hoppy Pilsner" as some more grumpy beer fans might call it) is a delightful and slightly citrusy pilsner that fits right into any beer lineup for summertime. Lets brew one and see how it hits.

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I've decided to start adding recipe notes here as I have often been requested, but please consider joining the Patreon at even the $1 level, as that helps making these videos possible!

Recipe

Italian Pilsner "Lo Stivale" (The Boot)
5.3% ABV | 3.5 SRM | 38 IBU

WATER AND ADDITIONS

- 4.5 Gallons RO Water
- 2.3 g Calcium Chloride
- 1.8 g Epsom Salt
- 1.8 g Gypsum

FERMENTABLES

- Pilsner (92.3%) 6 lbs
- Vienna (7.7%) 8 oz

Mash at 150° F for 60 Min

HOPS

- 60 MIN - Hallertau Magnum (14.0%) 0.4 oz, for 32.8 IBU

- 30 MIN - Spalter Select (4.8%) 0.25 oz for 5.4 IBU

- 0 MIN - Saphir (3.5%) 0.4 oz

- 2 DAYS INTO FERMENTATION - Saphir (3.5%) 0.4 oz

YEAST

- White Labs- WLP830 German Lager

FERMENTATION

- 2 days at 68° F - 20° C @ 0 psi
- 10 days at 68° F - 20° C @ 12 psi

CARBONATION AND CONDITIONING

- Spunded during Fermentation @ 12 psi, Kegged 1 week @ 14psi,

My gear: (listed in order of appearance)

• Water Filtration: Portable Reverse Osmosis water filter
• Digital Mini scale, 200g
• Mash Tun: Anvil Foundry (6.5 gallon capacity)
• Anvil Steam Condenser
• Grain Mill: Malt Master R2 Pro (modified with corded drill)
• Hop Strainer: LUCKEG Brand 300
• Fermenter: SS Brewtech 7gal conical with FTSS and FTSS extensions
• Hydrometer
• Keg: 2.6 Gallon Torpedo Slimline Keg
• 5 Gallon CO2 tank and regulator
• 5 Gallon Wide mouth PET carboy
• Custom built Keezer System with Intertap Taps

(Hydrometer, connectors, miscellaneous tubing purchased through MoreBeer)

If you decide to brew this batch, or want any more info on my equipment, process, or recipe, leave a comment and let me know how it turned out!