6. LICHTENHAINER 3.0 Beer Recipe | All Grain Lichtenhainer | Brewer's Friend
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6. LICHTENHAINER 3.0

114854 calories 10274.6 g 330 L
Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 5 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Imanol
Hop Utilization: 94%
Calories: 114854 calories (Per 330L)
Carbs: 10274.6 g (Per 330L)
Created: Thursday December 24th 2020
1.038
1.007
4.1%
0.0
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg Weyermann - Oak Smoked Wheat Malt4.25 kg Oak Smoked Wheat Malt 38 2 85%
750 g Flaked Wheat750 g Flaked Wheat 34 2 15%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Lupulin Pellet 4 Dry Hop 2 days 100%
40 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 55 °C 52 °C 15 min
Decoction -- 67 °C 60 min
4 L Sparge 75 °C 75 °C 15 min
4 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 23 °C
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Phosphoric acid Water Agt Mash --
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.61 g/l
 
Target Water Profile
Mercadona Cortes
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash 52ºC durante los primeros 15 minutos y luego sacarificación normal como siempre a 66-67ºC.

A pesar de que quiero que quede clarita, le meto copo porque me gusta la sedosidad que aporta. Ya sé que el copo va a ganar, pero con cold crush quedará más clarita. La cristalinidad o la pureza de la receta BJCP, no es algo que me preocupe en exceso.

Segundo lote que hago de esta receta, la verdad que el primero salió muy bueno.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-10-19 03:06 UTC
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