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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 2216
SchuBrew Leichtbier
5 gal 3.58% 18.47 1.033 1.006
BIAB 1289
German Lite
5.5 gal 3.2% 12.77 1.032 1.008
Partial Mash 1244
Kölsch
25 L 4.98% 24.58 1.049 1.011
All Grain 1135
Spiced Pumpkin Ale
6 gal 4.78% 32.04 1.048 1.012
All Grain 1043
Session Oat IPA
5.5 gal 4.23% 39.15 1.042 1.009
All Grain 1033
Rising sun
3.5 gal 3.37% 12.49 1.033 1.008
BIAB 884
Batch #24
25 L 5.28% 81.05 1.053 1.013
BIAB 831
Gold Bear Kölsch
5.5 gal 4.96% 32.53 1.049 1.011
BIAB 775
Dortmunder
8 gal 4.66% 24.86 1.048 1.012
All Grain 757

Newest German Leichtbier Recipes

Title Size ABV IBU OG FG Color Method Views
Session
23 L 5.68% 37.91 1.047 1.004
All Grain 1
Leichtbier
21 L 3.44% 18.39 1.032 1.006
All Grain 7
Sprang Clone
5 gal 4.89% 39.52 1.050 1.012
All Grain 16
Oktoberfest
25 L 4.54% 17.79 1.043 1.008
BIAB 10
Leicht Hell Bier
5.5 gal 3.82% 12.94 1.039 1.010
BIAB 7
Lichtbier 4
5.5 gal 3.68% 18.18 1.034 1.006
BIAB 14
Rice Rice Baby
6.25 gal 3.84% 15.07 1.038 1.008
BIAB 21
Buteko Session
10 L 5.05% 109.1 1.043 1.004
BIAB 19
Old Ribbon
5.5 gal 4.11% 22.16 1.038 1.006
All Grain 25
Willamette Smash
3 gal 5.1% 34.63 1.052 1.013
BIAB 20

Fermentables Used In German Leichtbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 21 German Grain base malt 1.6°L
38 78% 26% - 100%
Munich - Light 10L 9 Grain specialty malt 10°L
33 17% 5% - 34%
American - Pilsner 9 American Grain base malt 1.8°L
37 90% 58% - 100%
American - Vienna 6 American Grain base malt 4°L
35 23% 11% - 33%
German - Pale Ale 6 German Grain base malt 2.3°L
39 76% 34% - 100%
German - Carapils 6 German Grain crystal malt 1.3°L
35 8% 3% - 19%
German - Acidulated Malt 6 German Grain acidulated malt 3.4°L
27 3% 2% - 5%
American - Victory 5 American Grain roasted malt 28°L
34 8% 3% - 10%
German - Wheat Malt 5 German Grain base malt 2°L
37 17% 3% - 55%
United Kingdom - Maris Otter Pale 5 United Kingdom Grain base malt 3.75°L
38 65% 10% - 95%

Hops Used In German Leichtbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 11 4.5 37% 10% - 88%
Saaz 10 3.5 34% 13% - 80%
Hallertau Mittelfruh 10 3.75 44% 17% - 100%
Magnum 9 15 28% 11% - 67%
Domestic Hallertau 6 3.9 58% 20% - 100%
Styrian Goldings 4 5.5 37% 7% - 50%
Citra 4 11 23% 5% - 80%
Cascade 4 7 29% 3% - 60%
Target 3 11.5 16% 5% - 32%
East Kent Goldings 3 5 39% 16% - 50%

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
Fermentis - Safale - American Ale Yeast US-05 8 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 7 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Saflager - German Lager Yeast W-34/70 5 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale - German Ale Yeast K-97 4 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
Danstar - Nottingham Ale Yeast 2 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - Bohemian Lager 2124 2 Wyeast Lagers 0.09 Medium 75% 48°F 58°F

Other Ingredients Used In German Leichtbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 8 Water Agt Sparge 36% 0% - 71%
Whirlfloc 4 Water Agt Boil 42% 15% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 23% 0% - 50%
Lactic acid 4 Water Agt Mash 96% 85% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 12% 1% - 20%
Table Salt 3 Water Agt Sparge 3% 0% - 10%
Epsom Salt 2 Water Agt Sparge 4% 1% - 10%

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