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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 1782
Sauerkraut & Bratwurst - Lichtenhainer
50 L 5.85% 0 1.052 1.008
All Grain 1006
Licked in Heinie
2.5 gal 3.65% 9.46 1.036 1.008
BIAB 799
Kettle Sour Lichtenhainer
5.5 gal 4.23% 4.46 1.040 1.008
All Grain 644
Lick My Heinie
4.5 L 5.07% 11.65 1.051 1.013
All Grain 412
Awesome Recipe
5.5 gal 4.57% 21.03 1.043 1.008
extract 383
27C1. Lichenhainer
5.5 gal 3.88% 9.44 1.038 1.009
All Grain 359
Ugatem
6.5 gal 4.47% 8.11 1.045 1.011
All Grain 269
Double secret probation Stick Alt
248 gal 7.95% 114.83 1.082 1.021
All Grain 185
Tommys Lichtenheiner
23 L 3.87% 9.51 1.038 1.008
All Grain 127

Newest Lichtenhainer Recipes

Title Size ABV IBU OG FG Color Method Views
Ildsint
27 L 2.02% 8.44 1.033 1.017
All Grain 7
Peachtenhainer
5 gal 3.96% 3.25 1.035 1.005
All Grain 9
The way ahead feels lonely
4.5 L 3.71% 5.72 1.032 1.004
extract 28
Lichtenhainer 1.0
5.5 gal 4.27% 11.75 1.039 1.006
All Grain 72
Basic Lichtenhainer
5.25 gal 4.35% 11.57 1.040 1.007
All Grain 152
Li
5 gal 2.85% 13.85 1.029 1.008
All Grain 80
Tommys Lichtenheiner
23 L 3.87% 9.51 1.038 1.008
All Grain 127
Lichtenhainer
11.4 L 4.16% 0 1.032 1.000
All Grain 178
Double secret probation Stick Alt
248 gal 7.95% 114.83 1.082 1.021
All Grain 185
Ugatem
6.5 gal 4.47% 8.11 1.045 1.011
All Grain 269

Fermentables Used In Lichtenhainer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Smoked Malt 9 German Grain base malt 3°L
37 33% 17% - 84%
German - Pilsner 6 German Grain base malt 1.6°L
38 33% 8% - 47%
German - Vienna 4 German Grain base malt 4°L
37 31% 7% - 53%
German - Wheat Malt 4 German Grain base malt 2°L
37 36% 33% - 45%
American - Pale 2-Row 3 American Grain base malt 1.8°L
37 35% 33% - 36%
American - White Wheat 3 American Grain base malt 2.8°L
40 35% 21% - 44%
United Kingdom - Wheat 2 United Kingdom Grain base malt 2°L
37 32% 24% - 40%
German - Carapils 2 German Grain crystal malt 1.3°L
35 7% 5% - 10%
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 1% 0% - 2%
American - Pilsner 2 American Grain base malt 1.8°L
37 47% 33% - 61%

Hops Used In Lichtenhainer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 4 3.5 88% 50% - 100%
Hallertau Mittelfruh 3 3.75 75% 50% - 100%
Fuggles 2 4.5 100% 100% - 100%
Spalt 2 4.5 100% 100% - 100%
Centennial 1 10 30% 30% - 30%
Perle 1 8.2 100% 100% - 100%
Mount Hood 1 4.8 50% 50% - 50%
Mosaic 1 12.5 100% 100% - 100%
Magnum 1 15 100% 100% - 100%
Hallertau Hersbrucker 1 4 100% 100% - 100%

Steeping Grains Used In Lichtenhainer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Bohemian Pilsner 1 German Grain base malt 1.9°L
38 100% 100% - 100%

Yeasts Used In Lichtenhainer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Lactobacillus 5335 4 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - German Ale 1007 4 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis - Safale - German Ale Yeast K-97 2 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 2 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Imperial Yeast - G02 Kaiser 1 Imperial Yeast German Ale Low 73% 55°F 65°F
Lallemand - WILDBREW™ SOUR PITCH 1 Wilds & Sours Low Low 0% 86°F 104°F
Wyeast - Belgian Saison 3724 1 Wyeast Ale 0.12 Low 78% 70°F 95°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Lichtenhainer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%
Whirlfloc 2 Water Agt Boil 50% 0% - 100%
Table Salt 2 Spice Boil 4% 0% - 8%
Gypsum 2 Water Agt Mash 0% 0% - 0%
Wyeast - Beer Nutrient 1 Water Agt Boil 100% 100% - 100%
Chalk 1 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%
Lactic acid 1 Water Agt Mash 100% 100% - 100%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%
Phosphoric acid 1 Water Agt Sparge 48% 24% - 73%

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