Dávid Szabó and Dávid Prohászka home brewers' gold medal winning Lichtenheiner recipe. They won first place in their category at the 10th anniversary Home Brewers Competition. "Lichtenhainer is a low-alcohol, smoky, sour wheat beer. It reminded me most of a smoky Berliner Weisse with a more moderate acidity."
In the original recipe, the Davids didn't use Quaker yeast, but a Lallemand Sour pitch bacterial culture. After brewing, the wort was boiled for 10 minutes without hops and then acidified with them, first at 40-42 °C for ~24-36 hours. Afterwards, it was boiled again, now for the usual 60 minutes, but this time with 10 IBU of 0 minute bittering hops. Then, after cooling, the beer was inoculated with Fermentis K-97 (or Lalbrew Köln) and fermented. 18°C - 3 days, then 20°C - 5 days
With the guys' permission, we modified the recipe and added Hornindal kveik yeast. This ferments esterily and also acidifies the beer, making the recipe much more beginner friendly.
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malts:
1.4kg Viking Pilsner Malt
0.9kg Viking Smoked Wheat
0.9kg Viking Wheat Malt
0.4kg Weyermann Beech Smoked Malt
Hops (+ boiling time):
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Yeast:
YeasterBunny YB-905 Hornindal quails
Brewline Actilive fertilizer 5g
The recipe can be found HERE.
You can make 21 litres of beer from the recipe pack.
