Sauerkraut & Bratwurst - Lichtenhainer - Beer Recipe - Brewer's Friend

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Sauerkraut & Bratwurst - Lichtenhainer

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 69% (brew house)
Source: JH
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday April 16th 2017
1.052
1.008
5.9%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg German - Smoked Malt10.5 kg Smoked Malt 37 3 84%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 8%
1 kg United Kingdom - Malted Naked Oats1 kg Malted Naked Oats 33 1.3 8%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nae hops pal10 g Nae hops pal Hops Leaf/Whole 1 Boil 0 min 9.1%
100 g Aged Fuggles100 g Aged Fuggles Hops Leaf/Whole 1 Dry Hop 5 days 90.9%
110 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 482 B cells required
Lacto P.
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.75 L. Suggest reducing initial water volume to 45.4 L and adding 10.35 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 31.3
Mash volume with grains 39.5
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 37.9 L) 38.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Going into fermentor 50
Total: 69.4  
Equipment Profile Used: System Default
 
Notes

Pre-pitch souring with Lacto P. <15b cells for 36 hours.

PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C

updated 2017-04-18

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  • Last Updated: 2017-05-05 12:52 UTC