- 20 litre batch
- 1.9Kg Weyermann rauchmaltz (beech smoked barley malt)
- 1.9Kg Baird's wheat malt
- 200g Weyermann acidulated malt
- 8g of Hallertauer Hersbrucker in the mash
- Regular 75 minute infusion mash at 66°C
- 60 minute boil
This is where I departed from other recipes. Rather than opting for a controlled environment I decided to make a lacto starter from some Weyermann acid malt. From our chat with Chris White we know that the subspecies most common on grain is L. brevis, but of course there is always the risk that something else is there. I pitched the starter at 40°C and let sit at warm room temperature for a couple of days. There was quite a bit of airlock activity and when the gravity dropped to 1.016 I added a small amount of Brett Bruxellensis, the Yeast Bay Beersel mix to be exact. It was fascinating to watch the pellicle form on this over the next couple of weeks! When activity seemed to slow to the point where there was very little I racked to a corny keg. A Lichtenhainer is the kind of beer that should be consumed young!
So how did it turn out?
All in a worthwhile brew that I'll tweak and do again.