Style: German Leichtbier
All StylesStyle Profile
BU:GU
0.59
Hops
5.4 g/L
Mash pH
5.48
Dry Hop
0.1 g/L
Style Guidelines BJCP 2021 Beer
OG 1.046
FG 1.01
IBU 26
ABV 4.7%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
% of German Leichtbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 0.61 g/L
Flavour 0.68 g/L
Aroma 1.12 g/L
Whirlpool 1.3 g/L
Dry Hop 1.81 g/L
Common Hops
- 22% Hallertau Mittelfrüh
- 20% Magnum
- 12% Saaz
- 8% Citra
- 7% Tettnang
- 6% Cascade
- 6% Centennial
- 6% East Kent Goldings
- 5% Hallertau Tradition
- 5% Mandarina Bavaria
% of German Leichtbier recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2020 2.04 g/L
2023 1.04 g/L
dated German Leichtbier recipes with at least one dry-hop addition
Common Fermentables
- 13% German - Pilsner
- 8% American - Pilsner
- 6% German - Vienna
- 5% Pilsner (2 Row) Ger
- 5% Weyermann - Pilsner
- 4% Canadian - Pale 2-Row
- 4% German - Acidulated Malt
- 4% German - Carapils
- 4% German - Munich Light
- 4% The Swaen - Platinumswaen Sauer
Colour = malt category · bar = % of recipes
Common Yeasts
- 12% Saflager Lager (W-34/70) Fermentis
- 6% Safale American (US-05) Fermentis
- 4% SafAle English Ale (S-04) Fermentis
- 3% German Ale (1007) Wyeast Labs
- 3% Kolsch Yeast (2565) Wyeast Labs
% of German Leichtbier recipes using each strain
Mash Profile
- 74% Single Infusion
- 22% Step Mash
- 4% Decoction
% of German Leichtbier recipes with mash data
Typical Water Profile
- 66 ppm Ca²⁺
- 5 ppm Mg²⁺
- 10 ppm Na⁺
- 61 ppm Cl⁻
- 75 ppm SO₄²⁻
- 25 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.