Pale Bitter European Beer - German Leichtbier

Top 10 German Leichtbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
German Lite	5.5 gal	3.2%	12.77	1.032	1.008		Partial Mash	799
SchuBrew Leichtbier	5 gal	3.58%	18.47	1.033	1.006		BIAB	783
Kölsch	25 L	4.98%	24.58	1.049	1.011		All Grain	698
Session Oat IPA	5.5 gal	4.23%	39.15	1.042	1.009		All Grain	686
Batch #24	25 L	5.28%	81.05	1.053	1.013		BIAB	572
Pilsner	42 L	5.55%	39.83	1.056	1.014		All Grain	549
05A: German Leichtbier	5.5 gal	3.31%	20.11	1.032	1.007		All Grain	541
Rising sun	3.5 gal	3.37%	12.49	1.033	1.008		BIAB	518
Dortmunder	8 gal	4.66%	24.86	1.048	1.012		All Grain	493
Gold Bear Kölsch	5.5 gal	4.96%	32.53	1.049	1.011		BIAB	467

Newest German Leichtbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Leichtbier	5.5 gal	3.5%	15.18	1.034	1.007		All Grain	4
Pale H lager	1500 L	8.25%	0	1.078	1.015		extract	30
kelsogold	23 L	5.68%	24.68	1.052	1.009		All Grain	29
saaz ale	45 L	5.28%	16.7	1.053	1.013		All Grain	27
Mocktoberfest Ale	5 gal	3.9%	57.49	1.04	1.01		All Grain	29
dd	5.5 gal	0.46%	47.04	1.005	1.001		All Grain	34
Awesome Recipe	20.8 L	6.6%	57.81	1.067	1.017		All Grain	24
Awesome Recipe	2.5 gal	1.64%	0	1.049	1.037		extract	27
Enigma Pils	20.8 L	5.04%	45.16	1.051	1.013		All Grain	44
lil Bo	5.5 gal	3.54%	17.69	1.035	1.008		BIAB	43

Fermentables Used In German Leichtbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	14	German	Grain	Base malt	1.6 °L	38	76%	26% - 100%
Pilsner	5	American	Grain	Base malt	1.8 °L	37	92%	80% - 100%
Victory	4	American	Grain	Roasted malt	28 °L	34	7%	3% - 9%
Wheat Malt	4	German	Grain	Base malt	2 °L	37	18%	3% - 55%
Pale 2-Row	4	American	Grain	Base malt	1.8 °L	37	63%	43% - 80%
Pale Ale	4	German	Grain	Base malt	2.3 °L	39	68%	34% - 100%
Carapils	4	German	Grain	Crystal malt	1.3 °L	35	6%	5% - 7%
Honey	3		Sugar	Sugar	2 °L	42	8%	4% - 13%
Carapils (Dextrine Malt)	3	American	Grain	Crystal malt	1.8 °L	33	6%	4% - 7%
Munich - Light 10L	3	American	Grain	Base malt	10 °L	33	13%	8% - 17%

Hops Used In German Leichtbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	8	3.5	32%	13% - 80%
Tettnanger	7	4.5	32%	10% - 67%
Domestic Hallertau	4	3.9	51%	20% - 100%
Magnum	4	15	28%	17% - 40%
Styrian Goldings	3	5.5	45%	40% - 50%
Hallertau Mittelfruh	3	3.75	49%	20% - 100%
Hallertau Hersbrucker	2	4	55%	10% - 100%
East Kent Goldings	2	5	24%	16% - 32%
Target	2	11.5	22%	11% - 32%
citra	2		21%	5% - 35%

Steeping Grains Used In German Leichtbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	1	American	Grain	Crystal malt	60 °L	34	40%	40% - 40%
Pale Ale	1	American	Grain	Base malt	3.5 °L	37	100%	100% - 100%
Munich Dark	1	German	Grain	Base malt	15.5 °L	37	100%	100% - 100%
Orange	1		Fruit	Fruit	0 °L	4.1	60%	60% - 60%

Yeasts Used In German Leichtbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	6	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
German Ale/ Kölsch Yeast WLP029	3	White Labs	Ale	Medium	Medium	75	65°F	69°F
Safale - English Ale Yeast S-04	3	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Safale - German Ale Yeast K-97	3	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Bohemian Lager 2124	2	Wyeast	Lager	0.09	Medium	75	48°F	58°F
Nottingham Ale Yeast	2	Danstar	Ale	Med-High	High	77	57°F	70°F
German Ale 1007	2	Wyeast	Ale	0.11	Low	75	55°F	68°F
Belgian Abby Ale II 1762	1	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Saflager - German Lager Yeast S-23	1	Fermentis / Safale	Lager	.105	High	82	48°F	72°F
Abbey IV Ale Yeast WLP540	1	White Labs	Ale	High	Medium	78	66°F	72°F

Other Ingredients Used In German Leichtbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Gypsum	5	Water Agt	Mash	32%	0% - 67%
Calcium Chloride	4	Water Agt	Mash	24%	1% - 33%
Irish Moss	2	Fining	Boil	65%	33% - 97%
Table Salt	1	Water Agt	Mash	11%	11% - 11%
whirlflock	1	Fining	Boil	80%	80% - 80%
yeast nutrient	1	Other	Boil	20%	20% - 20%
Lactic acid	1	Water Agt	Mash	100%	100% - 100%
Protafloc	1	Fining	Boil	67%	67% - 67%