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Einbeck Middle Ages Style Beer

178 calories 18 carbs
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Tuesday September 17th 2019
1.054
1.013
5.31%
44.84
3.39
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
110 oz German - Bohemian Pilsner110 oz Bohemian Pilsner 38 1.9 66.7%
55 oz German - Pale Wheat55 oz Pale Wheat 39 1.5 33.3%
10.31 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 37.96 50%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 6.88 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 0 min 25%
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes


The original Einbeck beer has 1/3 wheat malt, 2/3 barley malt (lightly kilned for the time) and was very bitter with a slight, but pleasant acidity. It was also apparently top-fermented (but brewed in winter), but cold-conditioned (lagered... like an Altbier).

To get the right taste, you'll need to have some acidity. You have two options: 1) The easy way. Buy some Lactic Acid from your local homebrew store and add it at bottling. You'll have to add it to taste, but I'd think about 1/8 oz or 1/4 oz would work. 2) Sour Mash: Make a solution of sugar water that's between 1.030 and 1.050. Add two tablespoons of any malted grain. Let it sit at warm temps for 24- 48 hours or so. Strain out the grain and add it to the boil. This will grow some lacto bacteria, but kill them in the boil

Einbecker was stored cold (lagered) before serving. If you have the means, cold condition (35 to 40 degrees) it after it has fermented out for 2 weeks to 1 month

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-19 01:22 UTC
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