German Leichtbier I

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Revision as of 20:59, 18 September 2024 by 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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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.
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