Historical Beer - Lichtenhainer
BJCP Style Guide
Top 10 Lichtenhainer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Lichtenstein |
5.3 gal | 3.85% | 8.11 | 1.038 | 1.009 | All Grain | 3874 | |
| Sauerkraut & Bratwurst - Lichtenhainer |
50 L | 5.85% | 0 | 1.052 | 1.008 | All Grain | 3377 | |
| Licked in Heinie |
2.5 gal | 3.65% | 9.46 | 1.036 | 1.008 | BIAB | 2532 | |
| Kettle Sour Lichtenhainer |
5.5 gal | 4.23% | 4.46 | 1.040 | 1.008 | All Grain | 2012 | |
| Tommys Lichtenheiner |
23 L | 3.64% | 9.8 | 1.035 | 1.008 | All Grain | 1666 | |
| Ugatem |
6.5 gal | 4.47% | 8.11 | 1.045 | 1.011 | All Grain | 1627 | |
| Lick My Heinie |
4.5 L | 5.07% | 11.65 | 1.051 | 1.013 | All Grain | 1562 | |
| 27A - Historical Beer: Lichtenhainer |
24 L | 4.02% | 10.89 | 1.036 | 1.005 | BIAB | 1419 | |
| Double secret probation Stick Alt |
248 gal | 7.95% | 114.83 | 1.082 | 1.021 | All Grain | 1387 | |
| Awesome Recipe |
5.5 gal | 4.57% | 21.03 | 1.043 | 1.008 | extract | 1338 |
Newest Lichtenhainer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Lichtenhainer |
1 gal | 5.54% | 1.57 | 1.048 | 1.006 | BIAB | 227 | |
| Complément |
13.5 L | 4.11% | 0 | 1.038 | 1.007 | All Grain | 233 | |
| This is not a lichnteineher |
20 L | 4.11% | 5.74 | 1.038 | 1.007 | All Grain | 309 | |
| Lichtenhainer |
3 gal | 4.67% | 3.7 | 1.041 | 1.006 | BIAB | 295 | |
| WT - Lichtenhainer |
10 L | 4.74% | 7.99 | 1.044 | 1.008 | All Grain | 309 | |
| Lichteheiner |
21 L | 3.3% | 6.79 | 1.034 | 1.009 | All Grain | 497 | |
| LichtenWhaaaa? |
5 gal | 4.97% | 2.99 | 1.046 | 1.008 | All Grain | 413 | |
| Tiny Tycoon |
5.5 gal | 2.99% | 12.14 | 1.025 | 1.002 | All Grain | 543 | |
| Lichtenhainer Black Currant |
16 L | 4.15% | 11.94 | 1.038 | 1.006 | All Grain | 745 | |
| Longing for Fire |
4 gal | 4.65% | 10.54 | 1.047 | 1.012 | All Grain | 513 |
Fermentables Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Weyermann - Oak Smoked Wheat Malt | 21 | DE | Grain | smoked malt |
2°L
|
38 | 36% | 10% - 85% |
| Weyermann - Vienna Malt | 12 | German | Grain | base malt |
3.5°L
|
37 | 31% | 20% - 40% |
| German - Pilsner | 12 | German | Grain | base malt |
1.6°L
|
38 | 34% | 8% - 51% |
| Smoked Malt | 10 | Grain | smoked malt |
3°L
|
37 | 34% | 17% - 84% | |
| German - Wheat Malt | 9 | German | Grain | base malt |
2°L
|
37 | 30% | 8% - 45% |
| American - Pilsner | 7 | American | Grain | base malt |
1.8°L
|
37 | 42% | 30% - 61% |
| German - Vienna | 7 | German | Grain | base malt |
4°L
|
37 | 24% | 7% - 53% |
| German - Acidulated Malt | 6 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 2% - 10% |
| Weyermann - Pilsner | 6 | German | Grain | base malt |
1.5°L
|
36 | 36% | 20% - 60% |
| Weyermann - Beech Smoked Barley | 5 | DE | Grain | smoked malt |
2.7°L
|
35 | 26% | 13% - 37% |
Hops Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 12 | 3.75 | 92% | 50% - 100% |
| Saaz | 11 | 3.5 | 68% | 27% - 100% |
| Hallertau Hersbrucker | 5 | 4 | 67% | 33% - 100% |
| Magnum | 3 | 15 | 71% | 14% - 100% |
| Cascade | 2 | 7 | 56% | 33% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| Perle | 2 | 8.2 | 100% | 100% - 100% |
| Tettnanger | 2 | 4.5 | 40% | 30% - 50% |
| Brewmaster - Czech Saaz | 2 | 2.8 | 67% | 33% - 100% |
| Yakima Valley Hops - Hallertau (Mittelfruh) | 2 | 3.6 | 100% | 100% - 100% |
Steeping Grains Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Lallemand - WildBrew Philly Sour | 18 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - German Ale 1007 | 6 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 5 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Wyeast - Lactobacillus 5335 | 5 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Fermentis - Safale - German Ale Yeast K-97 | 4 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 3 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 3 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| Lallemand - WILDBREW™ SOUR PITCH | 3 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 2 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 2 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
Other Ingredients Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 12 | Water Agt | Sparge | 8% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 11% | 0% - 43% |
| Lactic acid | 7 | Water Agt | Mash | 69% | 17% - 100% |
| Phosphoric acid | 5 | Water Agt | Mash | 91% | 75% - 100% |
| Whirlfloc | 5 | Fining | Boil | 62% | 0% - 99% |
| Baking Soda | 3 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (anhydrous) | 3 | Water Agt | Mash | 2% | 0% - 5% |
| Chalk | 3 | Water Agt | Mash | 0% | 0% - 0% |
| Epsom Salt | 3 | Water Agt | Mash | 0% | 0% - 1% |
| Table Salt | 2 | Spice | Boil | 0% | 0% - 1% |
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