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27C1. Lichenhainer

124 calories 12.6 g 12 oz
Beer Stats
Method: All Grain
Style: Lichtenhainer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created Thursday September 7th 2017
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 40%
2 lb German - Smoked Malt2 lb Smoked Malt 37 3 26.7%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 33.3%
7.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 60 min 9.47 100%
0.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Single Infusion Infusion -- 149 °F 90 min
4.8 gal Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.41 g Chalk Water Agt Mash 1 hr.
4.33 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.41 g Gypsum Water Agt Mash 1 hr.
0.58 g Magnesium Chloride Water Agt Mash 1 hr.
23.90 ml Phosphoric acid Water Agt Mash 1 hr.
7.74 ml Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - German Ale 1007
1 Each
Attenuation (avg):
Optimum Temp:
55 - 68 °F
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

German Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Mash Chemistry and Brewing Water Calculator

Overall Impression: A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Aroma: Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke.

Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy.

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex.

Tingly acidity. High carbonation. Medium to medium-light body.

Served young. Smoke and sour is an unusual combination that is not for everyone.

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Characteristic Ingredients:
Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%.

Style Comparison:
In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Vital Statistics:
OG: 1.032 – 1.040
FG: 1.004 – 1.008
IBUs: 5 – 12
SRM: 3 – 6
ABV: 3.5 – 4.7%

standard-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, sour, smoke

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  • Last Updated: 2019-10-29 22:09 UTC
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