Mannheimer Braunbier - Beer Recipe - Brewer's Friend

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Mannheimer Braunbier

185 calories 19.2 g 12 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22.04 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 185 calories (Per 12ml)
Carbs: 19.2 g (Per 12ml)
Created: Tuesday August 6th 2024
1.056
1.014
5.5%
80.0
8.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.77 kg Crisp Malting - Vienna Malt1.765 kg Vienna Malt 36.8 3.3 50%
1.77 kg Crisp Malting - Munich Malt1.765 kg Munich Malt 37 10 50%
3.53 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
108.50 g Barth-Haas - Tettnang Tettnanger108.5 g Tettnang Tettnanger Hops Pellet 4 Boil 90 min 80.02 100%
108.50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ginger Spice Boil 90 min.
14 g Juniper Berries Herb Boil 90 min.
 
Yeast
AEB - AEB - Fermoale AY3
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 131.3 g       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Sunny Bank
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
5.632 L Strike 54 °C 50 °C --
5.632 L Vorlauf after 60m until wort is clear. Strike 50 °C 68 °C 30 min
10.136 L Sparge -- -- 60 min
1 L Juniper infusion at end of boil. Infusion -- -- 90 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 11.3
Mash volume with grains 13.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 17.2 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

The day before brewing, smash up the juniper berries and soak them in a liter of water until the next day, then remove them.

Dough in the malt with 10 liters of water to result in a mash at 50 °C. Keep that temperature for 30 minutes, then add another 10 liters of hot water to result in a mash temperature of 68 °C. If that’s too much effort, just add 10 liters of water of at least 50 °C, then heat up to that temperature.

Then do a Vorlauf until the wort is clear, and lauter. Sparge with hot water. Boil for 90 minutes. At the end of the boil, add the juniper berry infusion, and chill the wort to about 20 °C. Add chopped up ginger to the wort, and pitch an ale yeast.

Depending on your brew kit’s efficiency, the resulting beer should come out with about 13.5 °P, 80 IBU and 5.5 % ABV. The bitterness is obviously crazy high, but with some aging, it should subside and smooth out.

https://dafteejit.com/2016/02/mannheimer-braunbier/

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  • Last Updated: 2024-08-09 15:54 UTC