radwizard
Well-Known Member
- Joined
- Oct 7, 2015
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I've decided that I want to try and brew a Lichtenhainer for a few competitions coming up. One of the competitions is an Oktoberfest theme that has entries limited to particular styles - that was the event that made curious to enter a Lichtenhainer.
Here's the deal: I don't know jack about the style, or using smoked malts for that matter. I have done several Berliners with success, so I don't think it is to far fetched to try a Lichtenhainer. I am researching the style currently.
So far I am thinking of using 40% wheat malt, 36% Pils, and 24% Smoked Malt. I'm gonna do a no-boil, co-pitching Plantarum and Sacch - later adding a hop tea to calm down the lacto. I'll brew this in a 3 gallon batch, which limits my fermentation temps to anything above 68f (where I can maintain a steady temp.
If I could get any advice that would be great! Has any one brewed one, and care to share tips? Any insight into a particular smoke malt? Yeast choice?
Here's the deal: I don't know jack about the style, or using smoked malts for that matter. I have done several Berliners with success, so I don't think it is to far fetched to try a Lichtenhainer. I am researching the style currently.
So far I am thinking of using 40% wheat malt, 36% Pils, and 24% Smoked Malt. I'm gonna do a no-boil, co-pitching Plantarum and Sacch - later adding a hop tea to calm down the lacto. I'll brew this in a 3 gallon batch, which limits my fermentation temps to anything above 68f (where I can maintain a steady temp.
If I could get any advice that would be great! Has any one brewed one, and care to share tips? Any insight into a particular smoke malt? Yeast choice?