Lichteheiner - Beer Recipe - Brewer's Friend

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Lichteheiner

104 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 35 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.32 liters
Post Boil Size: 24.15 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 91%
Calories: 104 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Monday August 26th 2024
1.034
1.009
3.3%
6.8
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pilsner1 kg Pilsner 38 1.6 28.6%
1 kg German - Vienna1 kg Vienna 37 4 28.6%
1 kg Weyermann - Oak Smoked Wheat Malt1 kg Oak Smoked Wheat Malt 38 2 28.6%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 14.3%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 2.9 Boil 20 min 5.75 62.5%
15 g Saaz15 g Saaz Hops Pellet 2.9 Whirlpool 5 min 1.04 37.5%
40 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
marchal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Make 2/1 CL/So4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Strike 68 °C 67 °C 60 min
10.52 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 12.3
Mash volume with grains 14.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 16.7 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 27.3
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.1 L) 24.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

Mash : step 55° --> 20 minutes
Step 67 °---> 60 minutes
Boil 15 minutes and Kettle sour with oyl 605 at 33°
Until 3.8 PH ( 24h)
Re boil 20 minutes and ferment at 18° until DF reach . Package with 2.8 vol Co2

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  • Last Updated: 2024-09-15 16:43 UTC