Codename : Mountain Portage Leichtbierdorf
This recipe had been prepared to use up most remaining stock, so it is a helter-skelter of ingredients. I drafted it in the app, found out it was a very close match to a German Leichtbier, so I adjusted the proportions to get what you see below.
- 1 lb pilsner malt
- 4 oz rolled oats
- 2 oz dark munich malt 8L
- 1 oz rye malt
- 0.1 oz Centenial hops at 30 minutes
- ¼ Whirlfloc tablet at 10 minutes (optional)
- 3 ml Nottingham Ale dry yeast
Anticipated IBU : 17
Anticipated ABV : 3.3%
Target OG : 1.033
Target FG : 1.008
Brewhouse (in)efficiency : 65%
- Prepare 6L strike water, 154F.
- Add the grains to the bag.
- Calibrate sonic screwdriver. This is a good reminder, as it went out of alignment.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.025
- Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
- Bring wort up to 205-210F.
- Set the timer for 60 minutes. Add hops and Whirlfloc at the prescribed times above. Looking for a minimum SG 1.033
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 14-21 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 4 weeks.
- Pre-boil SG, 1.021, post-boil SG, 1.031.
- The outdoors propane stove doesn’t do a full rolling boil like my electric stove, so I have had to tweak my starting water requirements to adjust for less evaporation.
Brew day : 11-Jun-2022
Bottling day : 25-Jun-2022
NFT : To follow