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 | 2963 | |
| Sauerkraut & Bratwurst - Lichtenhainer |
50 L | 5.85% | 0 | 1.052 | 1.008 | All Grain | 2185 | |
| Licked in Heinie |
2.5 gal | 3.65% | 9.46 | 1.036 | 1.008 | BIAB | 1856 | |
| Kettle Sour Lichtenhainer |
5.5 gal | 4.23% | 4.46 | 1.040 | 1.008 | All Grain | 1400 | |
| 27C1. Lichenhainer |
5.5 gal | 3.88% | 9.44 | 1.038 | 1.009 | All Grain | 1112 | |
| Lick My Heinie |
4.5 L | 5.07% | 11.65 | 1.051 | 1.013 | All Grain | 947 | |
| Awesome Recipe |
5.5 gal | 4.57% | 21.03 | 1.043 | 1.008 | extract | 931 | |
| Tommys Lichtenheiner |
23 L | 3.64% | 9.8 | 1.035 | 1.008 | All Grain | 840 | |
| Double secret probation Stick Alt |
248 gal | 7.95% | 114.83 | 1.082 | 1.021 | All Grain | 785 | |
| Ugatem |
6.5 gal | 4.47% | 8.11 | 1.045 | 1.011 | All Grain | 767 |
Newest Lichtenhainer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Lixperiment |
1 gal | 4.74% | 5.62 | 1.042 | 1.006 | BIAB | 30 | |
| Lichtenhainer |
20.8 L | 4.3% | 7.81 | 1.038 | 1.005 | All Grain | 50 | |
| Fire in the hole |
310 L | 5.49% | 8.9 | 1.056 | 1.014 | All Grain | 127 | |
| Lichtenhainer |
5.3 gal | 3.93% | 7 | 1.034 | 1.004 | All Grain | 75 | |
| Lichtenhainer - Gristworkz Collab |
27 gal | 4.29% | 5.99 | 1.039 | 1.007 | All Grain | 109 | |
| Cherryful beech |
10 L | 4.73% | 7.34 | 1.041 | 1.005 | BIAB | 139 | |
| Lichtenhainer |
5.5 gal | 3.76% | 9.36 | 1.036 | 1.007 | BIAB | 180 | |
| algo ahumado |
15 L | 10.09% | 0 | 1.102 | 1.026 | All Grain | 244 | |
| Lichtenhainer HopFlow Not Shown |
267 gal | 4.57% | 0 | 1.043 | 1.008 | All Grain | 171 | |
| Peeterman |
5.5 gal | 5.48% | 22.84 | 1.059 | 1.017 | All Grain | 179 |
Fermentables Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Weyermann - Oak Smoked Wheat Malt | 15 | DE | Grain | smoked malt |
2°L
|
38 | 37% | 10% - 85% |
| Smoked Malt | 11 | Grain | smoked malt |
3°L
|
37 | 34% | 17% - 84% | |
| Weyermann - Vienna Malt | 10 | German | Grain | base malt |
3.5°L
|
37 | 32% | 20% - 40% |
| German - Pilsner | 10 | German | Grain | base malt |
1.6°L
|
38 | 33% | 8% - 50% |
| German - Wheat Malt | 8 | German | Grain | base malt |
2°L
|
37 | 32% | 8% - 45% |
| American - Pilsner | 7 | American | Grain | base malt |
1.8°L
|
37 | 42% | 30% - 61% |
| Weyermann - Pilsner | 6 | German | Grain | base malt |
1.5°L
|
36 | 36% | 20% - 60% |
| German - Acidulated Malt | 6 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 2% - 10% |
| Weyermann - Beech Smoked Barley | 5 | DE | Grain | smoked malt |
2.7°L
|
35 | 25% | 13% - 33% |
| American - Wheat | 4 | American | Grain | base malt |
1.8°L
|
38 | 36% | 33% - 40% |
Hops Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 11 | 3.75 | 92% | 50% - 100% |
| Saaz | 9 | 3.5 | 83% | 50% - 100% |
| Hallertau Hersbrucker | 5 | 4 | 67% | 33% - 100% |
| Magnum | 3 | 15 | 71% | 14% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| Spalt | 2 | 4.5 | 100% | 100% - 100% |
| Artisan - Saaz (US) | 2 | 3.7 | 100% | 100% - 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 | 14 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - German Ale 1007 | 8 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Wyeast - Lactobacillus 5335 | 6 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 4 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - American Ale Yeast US-05 | 3 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - German Ale Yeast K-97 | 2 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 2 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Lallemand - WILDBREW™ SOUR PITCH | 2 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F |
Other Ingredients Used In Lichtenhainer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 10 | Water Agt | Mash | 9% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 5% | 0% - 29% |
| Lactic acid | 5 | Water Agt | Mash | 68% | 27% - 100% |
| Whirlfloc | 5 | Fining | Boil | 62% | 0% - 99% |
| Chalk | 3 | Water Agt | Mash | 0% | 0% - 0% |
| Phosphoric acid | 3 | Water Agt | Mash | 74% | 24% - 100% |
| Baking Soda | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Epsom Salt | 2 | Water Agt | Mash | 0% | 0% - 1% |
| Magnesium Chloride | 2 | Water Agt | Mash | 0% | 0% - 0% |
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