Lichenhainer - Sour Smoked Wheat - Beer Recipe - Brewer's Friend

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Lichenhainer - Sour Smoked Wheat

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Efficiency: 72% (brew house)
Source: Brewing with Wheat
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday July 19th 2012
1.046
1.009
4.9%
12.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 36.8%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 26.3%
7 lb German - Smoked Malt7 lb Smoked Malt 37 3 36.8%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 40 min 100%
2 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Lactobacillus starter in 2nd 5 gallons. Split batch between wlp029 and lacobacillus yeast. Keep Lactobacillus at higher temp.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wayland - Lambic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6 36 25 20 61
Profile: Wayland

Calcium(Ca): 31.0 ppm
Magnesium(Mg): 6.2 ppm
Sodium(Na): 20.0 ppm
Sulfate(SO4): 36.0 ppm
Chloride(Cl): 25.0 ppm
biCarbonate(HCO3): 61.5 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in at 133 Temperature -- 133 °F 60 min
raise temp to 152 Temperature -- 152 °F 15 min
pull decoction and boil for 20 min Decoction -- 152 °F 20 min
dump 1/3 decoction to raise temp. Decoction -- 166 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.31 33.3  
Mash volume with grains 9.83 39.3  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 7.64 g | 30.6 qt) 7.31 29.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.63 62.5
Equipment Profile Used: System Default
 
Notes

Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness.

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  • Last Updated: 2012-07-19 04:16 UTC