Krausening is a traditional German method for carbonating beers without using sugars or other adjuncts. Instead actively fermenting malt wort is added to the fermented beer to provide the malted sugars needed for carbonation.
The History of Krausening


The “Reinheitsgebot”, or German purity law, originated in Bavaria in 1516. It specifies that beer may only be made from the three basic ingredients: malt, hops, and water. Interestingly yeast was left out of the original law as it was unknown until Louis Pasteur discovered microorganisms in the late 1800’s. It was recently replaced by the “Biergesetz” in 1993, which also allows the use of malted wheat and cane sugar, though the term “Reinheitsgebot” is more commonly used.


Since sugars were not allowed in beer, malt wort was used instead. Krausening was widely used in Germany particularly for lagers. Many lagers are cold fermented and aged, often causing the yeast to go dormant. By adding actively fermenting wort for carbonation the lager could be properly carbonated. Krausening was less commonly used in Kolsch or Alt, as these ales were fermented at warmer temperatures leaving active yeast.

Read More at: Krausening Home Brewed Beer | Home Brewing Beer Blog by BeerSmith

Ben’s Homebrew, Tarentum, Pennsylvania
www.benshomebrew.com
5 gallons/19 L, extract; OG = 1.054  FG = 1.014; IBU = 30 SRM = 3+  ABV = 5.2%


Ingredients:


6 lbs. (2.7 kg) Briess Bavarian Wheat dried malt extract
8 AAU Saaz hops (45 mins) (2 oz./57 g of 4% alpha acids)
2 tsp. crushed coriander
0.5 oz (14 g) bitter orange peel
1 can Oregon apricot fruit puree
White Labs WLP400 (Belgian Wit Ale) yeast


Step by Step:
Add 2.5 gallons (9.5 L) of cool water to your kettle and add the wheat malt extract. Bring to a boil and add 2 oz. (57 g) of Saaz hops. Boil for 45 minutes and add crushed coriander and bitter orange peel. Boil for 15 minutes. Cool wort and siphon to fermenter. Top up to five gallons (19 L), aerate and pitch yeast. Wait seven days then transfer to secondary and the can of Oregon apricot fruit puree. Wait five to seven days and bottle.


All-grain option:
Replace DME with 6.0 lbs (2.7 kg) Briess two-row malt and 3.75 lbs. (1.7 kg) wheat malt. Mash with 3.0 gallons (11 L) of water at 152 °F (67 °C) for 60 minutes. Batch sparge with 4.8 gallons (18 L) of water and collect a total of 6.5 gallons (25 L) of wort.


source byo




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5 gallons, extract with grains and adjuncts; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%


Ingredients:

• 3.3 lbs. Briess light malt extract syrup
• 1.5 lbs. Briess light dry malt extract
• 3 lbs. honey (do not boil)
• 2 lbs. Alexander’s Muscat grape concentrate (do not boil)
• 0.5 teaspoon dry saffron (boil 15 minutes)
• 2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
• 2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
• 1 tsp. Irish moss
• White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
• O.75 cup of corn sugar (for priming)

Step by step:


Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops, Irish moss and boil for 60 minutes. Add 0.50 ounce of Willamette hops and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.


Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68–70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!


All-grain option:


Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.


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