Recipes: German Leichtbier

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Style Profile based on 99 recipes

OG

1.047

FG

1.010

IBU

26

ABV

4.8%

BU:GU

0.59

Hops

4.9 g/L

Dry hop

0.1 g/L

Grain Bill Composition

  • 95% Base
  • 9% Toast
  • 5% Crystal

Median % of grist by malt category

Common Hops

  • 19% Magnum (GR)
  • 18% Hallertau Mittelfrüh
  • 9% Samba
  • 8% Citra
  • 6% Cascade
  • 6% Centennial
  • 6% Tettnanger
  • 5% Styrian Golding
  • 5% Saaz (CZ)
  • 5% Hallertau Tradition

% of German Leichtbier recipes using each hop

Common Fermentables

  • 13% German - Pilsner
  • 8% American - Pilsner
  • 6% German - Vienna
  • 5% Weyermann - Pilsner
  • 4% German - Acidulated Malt
  • 4% Pilsner (2 Row) Ger
  • 4% The Swaen - Platinumswaen Sauer
  • 4% Weyermann - Munich Type I
  • 4% Weyermann - Acidulated
  • 4% Canadian - Pale 2-Row

Colour = malt category · bar = % of recipes

Common Yeasts

  • 11% Saflager Lager (W-34/70) Fermentis
  • 6% Safale American (US-05) Fermentis
  • 4% SafAle English Ale (S-04) Fermentis
  • 3% Kolsch Yeast (2565) Wyeast Labs
  • 3% German Ale (1007) Wyeast Labs

% of German Leichtbier recipes using each strain

Recipes Styles Login Calcs