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.

Ingredients

• 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%

Brew Day

• 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.

Bottling Day

• 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.
• Bottle.
• Preferably conduct bottle conditioning for at least 4 weeks. 

Brew Notes

• 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