Zungen Brecher - Rauvola Collab 5gal All-Grain 
All Grain Recipe
Submitted By: thehomebrewersd (Shared)
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| Batch Size: 5.00 gal | Style: Lichtenhainer (27 ) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 9.2 IBUs | Boil Time: 40 min |
| Est OG: 1.045 (11.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 3.00 oz |
Oak Smoked Wheat (2.4 SRM) |
Grain |
1 |
| 4 lbs 3.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 3.48 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 0.65 oz |
Tettnang [4.5%] - Boil 40 min |
Hops |
4 |
| 1.00 oz |
Lactic Acid (Boil 0 min) |
Misc |
5 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
6 |
Notes
Mash and drain wort into kettle and let cool to 105-110 degrees
Mix in 1oz of lactic acid or till wort pH is 4.5 (this will inhibit wild yeast and other bacteria)
Mix 1oz of Siggi’s Icelandic Yogurt with small amount of wort and then add to kettle
Keep kettle at around 100degrees until pH drops to 4.0-4.3
Boil and then cool and ferment as normal.
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