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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 2527
Sauerkraut & Bratwurst - Lichtenhainer
50 L 5.85% 0 1.052 1.008
All Grain 1650
Licked in Heinie
2.5 gal 3.65% 9.46 1.036 1.008
BIAB 1418
Kettle Sour Lichtenhainer
5.5 gal 4.23% 4.46 1.040 1.008
All Grain 1112
27C1. Lichenhainer
5.5 gal 3.88% 9.44 1.038 1.009
All Grain 852
Lick My Heinie
4.5 L 5.07% 11.65 1.051 1.013
All Grain 711
Awesome Recipe
5.5 gal 4.57% 21.03 1.043 1.008
extract 682
Tommys Lichtenheiner
23 L 3.64% 9.8 1.035 1.008
All Grain 549
Ugatem
6.5 gal 4.47% 8.11 1.045 1.011
All Grain 528
Double secret probation Stick Alt
248 gal 7.95% 114.83 1.082 1.021
All Grain 521

Newest Lichtenhainer Recipes

Title Size ABV IBU OG FG Color Method Views
LichtenRider
34 gal 4.12% 37.34 1.042 1.011
All Grain 15
Lichtenhainer
5.5 gal 4.17% 9.46 1.037 1.006
BIAB 46
Smokey sour
7 L 4.32% 7.89 1.038 1.005
All Grain 102
Awesome Recipe
5.25 gal 4.17% 0 1.042 1.010
All Grain 82
Lichtenhainer [Smoked Cherry]
6 gal 4.15% 5.71 1.037 1.005
BIAB 88
Lichtenhainer
5.25 gal 3.92% 4.18 1.035 1.005
BIAB 157
Lichtenhainer
36 L 4.1% 7.95 1.040 1.009
BIAB 235
Fat Baron
20 L 3.42% 8.08 1.037 1.011
BIAB 209
Awesome Recipe
5.5 L 4.57% 0 1.046 1.012
All Grain 172
Phillychtenhainer
2.75 gal 4.61% 9.74 1.040 1.005
BIAB 269

Fermentables Used In Lichtenhainer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 10 Grain smoked malt 3°L
37 33% 17% - 84%
German - Pilsner 8 German Grain base malt 1.6°L
38 30% 8% - 47%
Weyermann - Oak Smoked Wheat Malt 7 DE Grain smoked malt 2°L
38 33% 10% - 48%
German - Wheat Malt 7 German Grain base malt 2°L
37 33% 8% - 45%
American - Pilsner 6 American Grain base malt 1.8°L
37 44% 30% - 61%
German - Acidulated Malt 5 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
German - Vienna 4 German Grain base malt 4°L
37 27% 7% - 53%
Pale 2-Row 3 Grain base malt 1.8°L
37 35% 33% - 36%
Weyermann - Vienna Malt 3 German Grain base malt 3.5°L
37 36% 33% - 40%
Weyermann - Pilsner 3 German Grain base malt 1.5°L
36 29% 20% - 33%

Hops Used In Lichtenhainer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 7 3.5 79% 50% - 100%
Hallertau Mittelfruh 5 3.75 83% 50% - 100%
Hallertau Hersbrucker 4 4 60% 33% - 100%
Magnum 2 15 100% 100% - 100%
Fuggles 2 4.5 100% 100% - 100%
Spalt 2 4.5 100% 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
Wyeast - German Ale 1007 6 Wyeast Ale 0.11 Low 75% 55°F 68°F
Lallemand - WildBrew Philly Sour 5 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Lactobacillus 5335 5 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - German Ale/ K├Âlsch 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
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

Other Ingredients Used In Lichtenhainer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 5 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 7% 0% - 29%
Whirlfloc 4 Water Agt Boil 53% 0% - 99%
Table Salt 2 Water Agt Mash 0% 0% - 1%
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%
Lactic acid 2 Water Agt Mash 78% 57% - 100%

Photos