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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