Tommys Lichtenheiner - Beer Recipe - Brewer's Friend

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Tommys Lichtenheiner

106 calories 10.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 54% (brew house)
Calories: 106 calories (Per 330ml)
Carbs: 10.5 g (Per 330ml)
Created: Wednesday September 18th 2019
1.035
1.008
3.6%
9.8
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg German - Vienna0.5 kg Vienna 37 4 14.7%
1.20 kg German - Pilsner1.2 kg Pilsner 38 1.6 35.3%
1.70 kg Weyermann - DE - Weyermann - oak smoked wheat malt1.7 kg DE - Weyermann - oak smoked wheat malt 37 2.7 50%
3.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 2.7 Boil 60 min 9.8 100%
30 g / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 248.7 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 L Mash in Temperature -- 55 °C 15 min
Temperature -- 65 °C 90 min
Temperature -- 77 °C 20 min
15.3 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 4.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 7.1
Mash volume with grains 8.3
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 26 L) 22.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 31.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

After mashing, adjust PH to 4.5 with lactic acid. Boil for 20 mins without hops. Transfer to stainless tank for souring and pitch lactobasillicus. When ph is 3.4 transfer to kettle again and boil for 90 minutes. Add hops for 60 mins. Ferment as usual.

Under construction. Not brewed yet!!

Fg 1,006

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  • Last Updated: 2020-08-23 17:37 UTC