German Leichtbier I: Difference between revisions
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James Wilson (talk | contribs) Created page with "'''<big>By Mark Charlwood</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 5A German Leichtbier''' == Awards == ''' Lager Than Life 2019 (Pillars Brewery, London)''' 1st - Best of Show 1st - Light Lagers == Statistics == * ABV 3.6% * IBU 22 * OG 1.039 * FG 1.012 == Ingredients == === Water === * 15 litres Tesco Ashbeck water * Salts added to 5 litres mash liquor: 0.1g gypsum, 0.7g calcium chloride, 0.4g Epsom salt * Salts added to 10 litres sparge liq..." |
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Latest revision as of 21:01, 18 September 2024
By Mark Charlwood
Recipe is part of Recipe Index
BJCP 2021 Style 5A German Leichtbier
Awards
Lager Than Life 2019 (Pillars Brewery, London)
1st - Best of Show
1st - Light Lagers
Statistics
- ABV 3.6%
- IBU 22
- OG 1.039
- FG 1.012
Ingredients
Water
- 15 litres Tesco Ashbeck water
- Salts added to 5 litres mash liquor: 0.1g gypsum, 0.7g calcium chloride, 0.4g Epsom salt
- Salts added to 10 litres sparge liquor: 0.2g gypsum, 1.4g calcium chloride, 0.8g Epsom salt
Malt
- 100% Weyermann Pilsner
Hops
- Hallertauer Mittelfruh, 3.5% AA, 6 IBU @ 60min
- Hallertauer Mittelfruh, 3.5% AA, 2.4 IBU @ 5min
- Hallertauer Mittelfruh, 3.5% AA, 13.8 IBU Steep/whirlpool 45 minutes (added at 71°C)
Yeast
- Fermentis S-189
Process
Mash
- 66°C — 60 min
- Single batch sparge, liquor at 90°C added directly to mash tun.
Boil
- 60 minutes
- Protofloc added at 15 minutes
Ferment
- Pitch at 10°C
- Hold between 10°C and 11°C for 3 days
- Increase ambient temperature by 3°C every 12 hours until 19°C
- Hold at 19°C for 1 week.
- Crash to 3°C, add gelatine, hold for 1 week before kegging.