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Pale Bitter European Beer - German Leichtbier

BJCP Style Guide

Top 10 German Leichtbier Recipes

Title Size ABV IBU OG FG Color Method Views
05A1. German Leichtbier
5.5 gal 3.18% 20.11 1.034 1.009
All Grain 2709
SchuBrew Leichtbier
5 gal 3.58% 18.47 1.033 1.006
BIAB 1494
German Lite
5.5 gal 3.2% 12.77 1.032 1.008
Partial Mash 1431
Kölsch
25 L 4.98% 24.58 1.049 1.011
All Grain 1289
Spiced Pumpkin Ale
6 gal 4.78% 32.04 1.048 1.012
All Grain 1230
Session Oat IPA
5.5 gal 4.23% 39.15 1.042 1.009
All Grain 1193
Rising sun
3.5 gal 3.37% 12.49 1.033 1.008
BIAB 1036
Batch #24
25 L 5.28% 81.05 1.053 1.013
BIAB 971
Gold Bear Kölsch
5.5 gal 4.96% 32.53 1.049 1.011
BIAB 936
Dortmunder
8 gal 4.66% 24.86 1.048 1.012
All Grain 888

Newest German Leichtbier Recipes

Title Size ABV IBU OG FG Color Method Views
Miller Leichtbier
5.5 gal 3.38% 22.43 1.033 1.008
All Grain 55
Half German Blonde
5.5 gal 3.46% 17.57 1.032 1.006
BIAB 17
Awesome Recipe
5.5 gal 3.99% 56.15 1.041 1.010
All Grain 18
A Simple German Blonde II
5.5 gal 3.41% 19.11 1.033 1.007
extract 28
Dunkles Leichtbier
5.25 gal 2.75% 11.51 1.029 1.007
BIAB 25
L' Rouf
41 L 5.31% 40.31 1.049 1.008
All Grain 58
Summer Pils
23 L 5.12% 33.68 1.047 1.008
All Grain 71
Wrath of the Leicht King
5.5 gal 3.54% 19.24 1.034 1.007
All Grain 63
Wrath of the Leicht King
6 gal 2.6332% 0 1.027 1.007
All Grain 47
Leichtbier 2.0
6 gal 3.55% 18.49 1.032 1.005
BIAB 49

Fermentables Used In German Leichtbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 27 German Grain base malt 1.6°L
38 78% 26% - 100%
Munich - Light 10L 13 Grain specialty malt 10°L
33 17% 5% - 36%
American - Pilsner 12 American Grain base malt 1.8°L
37 91% 58% - 100%
German - Acidulated Malt 12 German Grain acidulated malt 3.4°L
27 3% 1% - 9%
American - Vienna 9 American Grain base malt 4°L
35 20% 9% - 33%
Pale 2-Row 9 Grain base malt 1.8°L
37 73% 43% - 100%
German - Wheat Malt 8 German Grain base malt 2°L
37 19% 2% - 61%
German - Pale Ale 7 German Grain base malt 2.3°L
39 69% 34% - 100%
German - Carapils 7 German Grain crystal malt 1.3°L
35 7% 3% - 19%
United Kingdom - Maris Otter Pale 7 United Kingdom Grain base malt 3.75°L
38 73% 10% - 100%

Hops Used In German Leichtbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 17 3.75 47% 17% - 100%
Saaz 14 3.5 36% 13% - 80%
Tettnanger 13 4.5 37% 10% - 88%
Magnum 11 15 33% 11% - 100%
Cascade 7 7 37% 3% - 100%
Styrian Goldings 7 5.5 30% 7% - 50%
Domestic Hallertau 6 3.9 58% 20% - 100%
Citra 5 11 22% 5% - 80%
Centennial 5 10 35% 3% - 100%
Perle 5 8.2 30% 17% - 38%

Steeping Grains Used In German Leichtbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In German Leichtbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - German Ale/ Kölsch Yeast WLP029 11 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 8 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - German Ale Yeast K-97 7 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 6 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - German Ale 1007 4 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast S-23 3 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Bohemian Lager 2124 3 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Wyeast - Octoberfest Lager Blend 2633 2 Wyeast Lagers 0.09 Med-Low 75% 48°F 58°F

Other Ingredients Used In German Leichtbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 16 Water Agt Mash 30% 0% - 71%
Calcium Chloride (dihydrate) 8 Water Agt Mash 19% 1% - 44%
Whirlfloc 6 Water Agt Boil 50% 15% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 21% 0% - 50%
Epsom Salt 5 Water Agt Mash 10% 0% - 36%
Lactic acid 5 Water Agt Mash 89% 60% - 100%
Table Salt 5 Water Agt Mash 6% 0% - 26%
Citric acid 4 Water Agt Mash 35% 33% - 40%
Irish Moss 3 Fining Boil 67% 67% - 67%
Phosphoric acid 2 Water Agt Mash 66% 0% - 100%

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