Phillychtenhainer - Beer Recipe - Brewer's Friend

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Phillychtenhainer

129 calories 9.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Lichtenhainer
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 129 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Thursday September 17th 2020
1.040
1.005
4.6%
9.3
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Weyermann - Barke Pilsner Malt1.25 lb Barke Pilsner Malt 37.03 1.75 33.3%
1.25 lb Weyermann - Oak Smoked Wheat Malt1.25 lb Oak Smoked Wheat Malt 38 2 33.3%
10 oz Weyermann - Beech Smoked Barley10 oz Beech Smoked Barley 35 2.7 16.7%
5 oz German - Wheat Malt5 oz Wheat Malt 37 2 8.3%
4 oz Weyermann - Munich Type I4 oz Munich Type I 38 6 6.7%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 1.7%
60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Hallertauer Magnum0.1 oz Hallertauer Magnum Hops Pellet 11.6 Boil 60 min 9.34 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
RO water
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
9 qt BIAB Infusion -- 150 °F 60 min
5.3 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.07 16.3  
Mash volume with grains 4.37 17.5  
Grain absorption losses -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.25 g | 17 qt) 3.35 13.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil volume (equipment estimates 1.85 g | 7.4 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.07 16.3
Equipment Profile Used: System Default
 
Notes

Lichtenhainer fermented with Philly Sour (Lachancea strain that both sours and ferments; instead of using my normal kettle sour method with Lacto and Sacc). No need to aerate wort with Philly Sour yeast (as per spec sheet).

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  • Last Updated: 2020-09-24 20:37 UTC