Lichtenhainer v1. Sour and Smoke.

A new sour beer for me today. A lichtenhainer. A sour and smoky pale ale. I'm thinking of it as a smoked berliner. I'm not sure that it's a combination I'll enjoy, but lets find out. Fermenting away now. This is not a traditional take on the style I don't think, but I can't stand oak smoked malt.. smoked salmon! So opted for cherry wood.

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 . Readership will probably be me and the google bot.

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.

I've got some smoked malt doing nothing atm, so I'll watch this one with interest!

thats gonna be an unusual one what yeast did you use in the end.

thats gonna be an unusual one what yeast did you use in the end.

Just my usual L.Plantarum pills to sour along with a big pitch of US-05 to chew through the wort. I know that many English strains don't enjoy sour wort and the low pH suppresses esters, so there's not much point using a saison strain or the like.

I've managed to miss the few examples of this style to be made in the UK, so I've no real idea how it'll turn out.

I bought a Wild beer yesterday that is supposed to be a smoked Gose. Will be interested to try that tomorrow.
--

Initial impressions of this beer are very good. Both versions down to a pH of ~3.8.

The plain version is tasting fantastic and I'm very happy with how it's coming along. I was a little apprehensive of ending up with 9L of undrinkable beer.

Although the second demijohn with the candi syrup doesn't have quite the same balance. It's both sweeter and drier. I'm thinking of dry hopping the straight version to limit any further pH drop, While letting the other demijohn sour further to balance the perceived sweetness.

My first taste of this beer carbonated and I'm very happy with it. Bit of a shot in the dark, but it's paid off.. the first smoky beer that I actually enjoy!

I love your brewing ideas mate, they always sound bang on and interesting!

This sounds tasty. Good idea!

Sent from my D5803 using Tapatalk

I really wasn't sure I'd enjoy this one, but it does work. I also finally had the Wild Beer's Smoke n Barrels which is an orange smoked gose and it's fantastic and in another league. Ardbeg meets beer.

Entered this one into the London/SE Brewing competition that was today and it picked up 2nd on it's table (Smoke, Wild and Sour)

This is such a polarising beer. Shared it around last month and half the people couldn't stomach more than a sip. Smoke and sourness are just not a good flavour combination for most.

The Dark Candi Sugar portion of this beer picked up second on it's table (Speciality, Smoked & Wood-aged) at the Welsh comp today . This beer has done better for me in homebrew competitions than anything else