Licked in Heinie - Beer Recipe - Brewer's Friend

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Licked in Heinie

118 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Lichtenhainer
Boil Time: 60 min
Batch Size: 2.5 gallons (ending kettle volume)
Pre Boil Size: 3.2 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Fats Schindee
Calories: 118 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Thursday September 28th 2017
1.036
1.008
3.7%
9.5
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Smoked Malt1.25 lb Smoked Malt 37 3 33.3%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 33.3%
10 oz Smoked Malt10 oz Smoked Malt 37 3 16.7%
5 oz German - Pilsner5 oz Pilsner 38 1.6 8.3%
4 oz German - Vienna4 oz Vienna 37 4 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 %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 9.49 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 64 B cells required
- Lactobacillus Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 64 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
7.5 qt BIAB Infusion -- 149 °F 60 min
7 qt Dunk sparge in new pot Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 3.92 15.7  
Mash volume with grains 4.22 16.9  
Grain absorption losses -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 3.2 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 1.69 g | 6.8 qt) 2.5 10  
Estimated amount in fermentor 2.5 10  
Total: 3.92 15.7
Equipment Profile Used: System Default
 
Notes

The second German Smoked malt (10 oz) is actually Oak-smoked Wheat Malt. This brings the total wheat malt to 50% of the grist, and the total smoked malt to 50%, also (33.3% rauch malt and 16.7% smoked wheat malt).

Bring to 10 min boil after mashing, adding whirlfloc at 10 min. Then cool to 95-100°F, pre-acidify to 4.5 pH using Lactic acid, and then Kettle sour with one Goodbelly shot for 24 hours - pH dropped to 3.2. Then bring to a boil to kill off lacto, and add 60 min hops (any noble will work). Chill, then pitch yeast (Kolsch strain or German Ale would work well). Carbonate high.

Won third place in 2018 Cactus Challenge, Historical, Alternative, Speciality Beer category.



Award Winning Recipe
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  • Last Updated: 2020-09-17 22:10 UTC