At a competition I was helping judge I had the good fortune of being assigned to a German Lager flight, and a couple of the entries were German Leichtbiers. I had never had one before, and I was quite impressed with this light lager. It’s basically a low carb German Lager, but with the flavor that you would expect. This recipe is my first go at the style, and would like to bump up the bitterness some, as well as get more hope flavor and aroma from it, but nevertheless, this version absolutely evaporated from the keg. After a glass of it I found myself really thirsty, and hey, here’s a keg of Leichtbier!
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
14.5 IBUs |
3.7592120 |
1.030 |
1.007 |
3.0 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
6.25 lbs |
92.59 |
| Victory Malt |
8 oz |
7.41 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Styrian Golding (Savinja Golding) |
1.1 oz |
60 min |
Boil |
Pellet |
5.3 |
| Saaz |
1 oz |
2 min |
Boil |
Pellet |
3.8 |
| Hallertauer Mittelfrueh |
0.5 oz |
0 min |
Boil |
Pellet |
4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Gypsum (Calcium Sulfate) |
1.89 g |
60 min |
Mash |
Water Agent |
| Lactic Acid |
1.00 ml |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
0.57 g |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
0.37 g |
60 min |
Mash |
Water Agent |
| Salt |
0.20 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
5.44 g |
60 min |
|
Water Agent |
| Calcium Chloride |
1.65 g |
60 min |
|
Water Agent |
| Epsom Salt (MgSO4) |
1.07 g |
60 min |
|
Water Agent |
| Salt |
0.57 g |
60 min |
|
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Octoberfest/Marzen Lager (WLP820) |
White Labs |
69% |
52°F - 58°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
75 min |
Notes
Based off this article
https://beerandbrewing.com/make-your-best-german-leichtbier/
The article says this beer often shows no krausen when fermetning.
Ferment 3 - 5 days then Free Rise to 70. Then Cold Crash.
I'm going to try a pressure fermentation on this one. Shooting for 15psi at 65 degrees
OG is 1.038
Hit it with oxygen for 90 second. Yeast starter was a new white labs pack and a 2 liter starter, only drawing off some for another batch. |
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