Lichtenhainer in Massilia 23.A - Specialty Beer

@enso - Feb. 21, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  1.26 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 35.0%
Grain icon  1.26 kg Wheat Malt, Bel (3.9 EBC) Grain 2 35.0%
Grain icon  0.90 kg Smoked Malt (17.7 EBC) Grain 3 25.0%
Grain icon  0.18 kg Acid Malt (5.9 EBC) Grain 4 5.0%
Hop icon  20.0 g Barbe Rouge (9.10%) - Boil 40.00 min Hop 5 17.4 IBU
Yeast icon  Yeast M44 US West Coast - Mangrove Jack's Craft Serie Yeast 6 -
Yeast icon  Yeast Lactobacillus Home culture from pale malt grains in brine - Beerserk Yeast 7 -

Mash detail

Name Description Step temperature Step time
Mash step Beta-glucanase (Temperature) Add 12.6 l of water. Heat to 47.5 c over 10 min 45.0 c 17 min
Mash step Mash in (Temperature) Heat to 65.0 c over 10 min 65.0 c 60 min
Mash step Mash out (Temperature) Heat to 76.0 c over 10 min 76.0 c 10 min
Mash step Boil (Temperature) Heat to 100.0 c over 10 min 100.0 c 20 min
Mash step Lacto-souring (Temperature) Heat to 37.0 c over 10 min 37.0 c 2880 min
Mash step Boil (Temperature) Heat to 100.0 c over 30 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 18.9 l of water at 78.0 c

Indicators

All grain - Batch size : 26.0 l

Est. original gravity: 1.038
1.030 1.110

Est. final gravity: 1.009
1.006 1.024

IBU: 17.4
5.0 70.0

Color: 8.1 EBC
9.8 98.5

ABV: 3.8%
2.50 12.00



%

Mash steps

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