6. LICHTENHAINER 3.0 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

6. LICHTENHAINER 3.0

114854 calories 10274.6 g 330 L
brewer logo
Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 5 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Imanol
Hop Utilization: 94%
Calories: 114854 calories (Per 330L)
Carbs: 10274.6 g (Per 330L)
Created: Thursday December 24th 2020
1.038
1.007
4.1%
0.0
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg Weyermann - Oak Smoked Wheat Malt4.25 kg Oak Smoked Wheat Malt 38 2 85%
750 g Flaked Wheat750 g Flaked Wheat 34 2 15%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Lupulin Pellet 4 Dry Hop 2 days 100%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.61 g/l
 
Target Water Profile
Mercadona Cortes
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 55 °C 52 °C 15 min
Decoction -- 67 °C 60 min
4 L Sparge 75 °C 75 °C 15 min
4 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 21
Mash volume with grains 24.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 8.9 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 23.5
Boil off losses -0.5
Post boil Volume 23.5
Going into fermentor 23.5
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Mash 52ºC durante los primeros 15 minutos y luego sacarificación normal como siempre a 66-67ºC.

A pesar de que quiero que quede clarita, le meto copo porque me gusta la sedosidad que aporta. Ya sé que el copo va a ganar, pero con cold crush quedará más clarita. La cristalinidad o la pureza de la receta BJCP, no es algo que me preocupe en exceso.

Segundo lote que hago de esta receta, la verdad que el primero salió muy bueno.

Last Updated and Sharing
 
569
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-19 03:06 UTC