I've put more details on a wee blog https://wildbeeerblog.wordpress.com/2017/04/21/lichtenhainer-part1/. I've been using the forum to record my ramblings, but think I'll be able to keep them better organised on wordpress

I also added ~8% Belgian Dark Candi Syrup to the second demijohn. To see if the fruity nature of that pairs well with it. A smoky red sour ale?

Lichtenhainer
Original Gravity (OG): 1.037 (°P): 9.3
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol (ABV): 4.07 %
Colour (SRM): 4.4 (EBC): 8.7
Bitterness (IBU): 0.0 (Average)
40% Wheat Malt
30% Cherry Smoked Malt
30% Lager Malt
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with
Notes: 1.032 to 1.040
Traditionally probably brett mixed ferm.