Longing for Fire - Beer Recipe - Brewer's Friend

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Longing for Fire

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 15 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.83 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday October 20th 2023
1.047
1.012
4.7%
15.3
4.6
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Oak Smoked Wheat Malt3.5 lb Oak Smoked Wheat Malt 38 2 41.2%
2.25 lb Avangard - Vienna2.25 lb Vienna 37.7 3.5 26.5%
2.25 lb Avangard - Pilsner2.25 lb Pilsner 37.3 1.7 26.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lemondrop1 oz Lemondrop Hops Pellet 5 Boil 10 min 9.09 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.4 Boil 10 min 6.18 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
0.25 tsp gypsum (calcium sulfate) Water Agt Sparge 1 hr.
1 oz lemon verbena Herb Whirlpool 0 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Columbus, Ohio Hap Cremean 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 2.58 g | 10.3 qt) 2.96 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.45 g | 17.8 qt) 4.83 19.3  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.5 g | 18 qt) 4 16  
Total: 6.14 24.6
Equipment Profile Used: System Default
 
Notes

Note this is a split batch beer. After mashing, including a single decoction, I bring the beer to boiling and then pull off 2 gallons of wort. This wort undergoes a 15 minute boil with a hop addition at 10 minutes. It is then whirlpooled and chilled to upper 65 F and then yeast is pitched.

The remaining wort which was only at boiling briefly is chilled to 100 F, transferred to a carboy and receives a pitch of lacto. A heating pad set to 83 F was attached to this carboy.

After a few days (3-4) the lacto should have done it's trick and the two are mixed back together. The yeast should finish fermenting the beer and the hops should stop the lacto.

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  • Last Updated: 2023-10-26 04:37 UTC