Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Licked in Heinie

117 calories 12 carbs
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: 117 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created Thursday September 28th 2017
1.036
1.008
3.65%
9.49
3.82
n/a
 
Brew Log History

Target 62°F
Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
20 oz German - Smoked Malt20 oz Smoked Malt 37 3 33.3%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 33.3%
10 oz German - 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%
3.75 lb Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 qt BIAB Infusion 149 °F 60 min
7 qt Dunk sparge in new pot Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1
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
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 64 B cells required
Yeast Pitch Rate and Starter Calculator
 
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
Recipe Photos
Last Updated and Sharing
 
716
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-14 19:07 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/