Subscriber Exclusive
Recipe: Bayer Theinheim Landbier
Using information provided by brewers Stefanie and Helmut Bayer, we’ve pieced together a homebrew-scale recipe for the Franconian country lager at Brauerei-Gasthof Bayer in Theinheim.
Using information provided by brewers Stefanie and Helmut Bayer, we’ve pieced together a homebrew-scale recipe for the Franconian country lager at Brauerei-Gasthof Bayer in Theinheim. <a href="https://beerandbrewing.com/recipe-bayer-theinheim-landbier/">Continue reading.</a>
https://beerandbrewing.com/cdn-cgi/image/format=auto/https://www.datocms-assets.com/75079/1740070654-bayer-theinheim-landbier.jpg?auto=format&w=900
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047 (11.7°P)
FG: 1.011 (2.8°P)
IBUs: 29
ABV: 4.7%
SUBSCRIBER EXCLUSIVE
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047 (11.7°P)
FG: 1.011 (2.8°P)
IBUs: 29
ABV: 4.7%
[PAYWALL]
MALT/GRAIN BILL
7 lb (3.2 kg) Bamberger Pilsner
1.75 lb (794 g) Bamberger Munich
HOPS SCHEDULE
0.4 oz (11 g) Herkules at 60 minutes [22 IBUs]
0.4 oz (11 g) Hallertauer Mittelfrüh at 30 minutes [4 IBUs]
1 oz (28 g) Hallertauer Mittelfrüh at 5 minutes [3 IBUs]
YEAST
White Labs WLP835 German X Lager, Imperial L26 Pilgrimage, or similar—or your favorite German lager strain
DIRECTIONS
Mill the grains and mash at 145°F (63°C) for 30 minutes, then raise to 154°F (68°C) and prepare for a single decoction: Transfer about one-third of the mash to a separate kettle and slowly bring to a boil. Boil the decoction for 5 minutes, then return to the main mash; raise to 167°F (75°C) and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 45°F (7°C), aerate the wort, and pitch a healthy yeast starter. Ferment at 45–47°F (7–8°C), or on the lower end of your chosen yeast strain’s recommended range. If you have one, attach a spunding valve just before fermentation is complete to capture natural carbonation. Once primary fermentation is complete—usually within 10–14 days—gradually drop to lager temperatures, 32–37°F (0–3°C), and lager for 3–5 more weeks before serving.
BREWER’S NOTES
Malt: Bamberger Mälzerei products are not typically available outside Germany. Feel free to substitute with Weyermann, IREKS, or other quality German malts.
