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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
German Lite
5.5 gal 3.2% 12.77 1.032 1.008
Partial Mash 977
SchuBrew Leichtbier
5 gal 3.58% 18.47 1.033 1.006
BIAB 948
05A: German Leichtbier
5.5 gal 3.06% 20.11 1.032 1.009
All Grain 919
Kölsch
25 L 4.98% 24.58 1.049 1.011
All Grain 904
Gulating Kølsch
45 L 5.81% 16.24 1.054 1.010
All Grain 888
Session Oat IPA
5.5 gal 4.23% 39.15 1.042 1.009
All Grain 838
Pilsner
42 L 5.55% 39.83 1.056 1.014
All Grain 662
Batch #24
25 L 5.28% 81.05 1.053 1.013
BIAB 656
Rising sun
3.5 gal 3.37% 12.49 1.033 1.008
BIAB 624
Dortmunder
8 gal 4.66% 24.86 1.048 1.012
All Grain 610

Newest German Leichtbier Recipes

Title Size ABV IBU OG FG Color Method Views
Damson Saazon
24 L 4.79% 26.92 1.044 1.008
BIAB 6
Leichtbier
5.5 gal 3.06% 23.63 1.031 1.008
All Grain 15
Langerman
20 L 5.6% 37.48 1.057 1.015
BIAB 11
LaurenAle'N
5.5 gal 5.38% 19 1.054 1.013
Partial Mash 22
Awesome Recipe
4.5 gal 5.41% 46.32 1.055 1.014
All Grain 13
2019-07-03_German_Porter
527 gal 4.66% 0 1.047 1.012
All Grain 17
Leichtbier
6 gal 3.16% 19.48 1.032 1.008
BIAB 14
Bitter
45 L 5.26% 53.37 1.056 1.016
extract 22
smash UK
5.5 gal 5.51% 30.14 1.052 1.010
All Grain 23
Hefeweizen
5.5 gal 4.09% 0 1.042 1.010
All Grain 24

Fermentables Used In German Leichtbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 23 German Grain base malt 1.6°L
38 75% 26% - 100%
American - Pale 2-Row 9 American Grain base malt 1.8°L
37 78% 43% - 100%
American - Pilsner 8 American Grain base malt 1.8°L
37 90% 58% - 100%
German - Acidulated Malt 8 German Grain acidulated malt 3.4°L
27 4% 2% - 7%
German - Wheat Malt 7 German Grain base malt 2°L
37 22% 3% - 61%
German - Carapils 7 German Grain crystal malt 1.3°L
35 7% 3% - 19%
German - Munich Light 7 German Grain base malt 6°L
37 19% 10% - 36%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 71% 10% - 100%
German - Pale Ale 6 German Grain base malt 2.3°L
39 69% 34% - 100%
American - Vienna 6 American Grain base malt 4°L
35 22% 9% - 33%

Hops Used In German Leichtbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 12 3.5 33% 13% - 80%
Tettnanger 10 4.5 33% 10% - 67%
Hallertau Mittelfruh 9 3.75 45% 17% - 100%
Cascade 8 7 36% 3% - 100%
East Kent Goldings 7 5 30% 14% - 50%
Magnum 7 15 25% 11% - 40%
Domestic Hallertau 6 3.9 50% 20% - 100%
Centennial 6 10 16% 3% - 100%
Styrian Goldings 4 5.5 37% 7% - 50%
Citra 4 11 19% 5% - 80%

Steeping Grains Used In German Leichtbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 100% 100% - 100%
American - Caramel / Crystal 60L 1 American Grain crystal malt 60°L
34 40% 40% - 40%
American - Pale Ale 1 American Grain base malt 3.5°L
37 100% 100% - 100%
German - 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 Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ale .095 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 / Safale - Safale - German Ale Yeast K-97 5 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 4 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 - Saflager - German Lager Yeast W-34/70 4 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis / Safale - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Bohemian Lager 2124 2 Wyeast Lager 0.09 Medium 75% 48°F 58°F
White Labs - Pilsner Lager Yeast WLP800 2 White Labs Lager Medium Med-High 74.5% 50°F 55°F
White Labs - 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 Recipes Type Use Avg. Usage Usage Range
Gypsum 8 Water Agt Mash 45% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 21% 0% - 50%
Whirlfloc 6 Water Agt Boil 62% 15% - 100%
Lactic acid 3 Water Agt Mash 95% 85% - 100%
Table Salt 3 Water Agt Mash 12% 0% - 26%
Epsom Salt 2 Water Agt Mash 23% 10% - 36%
Baking Soda 1 Water Agt Mash 37% 37% - 37%
Chalk 1 Water Agt Mash 100% 100% - 100%
Irish Moss 1 Fining Boil 100% 100% - 100%
Magnesium Chloride 1 Water Agt Mash 0% 0% - 0%
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