How To Brew Leichtbier: Gentle Gusto of German Pilsners

German Leichtbier, pronounced LYESHT-beer, is the German version of the Light American Lager. It was made for the everyday common working man.

In the BJCP Guidelines it is noted that a German Leichtbier is marked as a diet beer with lower carbohydrates, alcohol, and calories. Other than that, not much is mentioned on the interwebs about this beer style.

To be fair, German Leichtbier and American Light Lager are similar only in color and ABV. German Leichtbier is closer to a German Pilsner due to its surprising bitterness. Not so much in the IBU range, which is only 15 – 28.

However, in its Bittering Unit to Gravity Unit (BU:GU) ratio. In terms of numbers, 22 IBUs give off quite the bitterness level with a gravity of only 1.034.

Let’s brew one!

Style Profile and Characteristics of a German Leichtbier

Appearance

Straw to pale gold in color. Extremely clear. Moderate white head with average to below average persistence.

Aroma

Low to medium hop aroma, with spicy, herbal or floral character. Low to medium-low grainy sweetness, as well as some crackery malt aroma. Clean fermentation profile.

Mouthfeel

Light to very light body and medium to high carbonation. Smooth and well-attenuated.

Taste

The grainy sweet malt flavor is the first initial taste. Medium hop bitterness. Low to medium hop flavor with a spicy, herbal or floral character.

Clean fermentation character, well lagered. Dry finish with a light and malty and hoppy aftertaste.

Food Pairing

Moderately spiced Thai, Vietnamese and Indian dishes.

Fish, shellfish, sushi, ham, smoked salmon, sausages, pizza, rich cream soups, chicken wings, and Goat cheese

German Leichtbier by the Numbers

• Color Range: 2 – 5 SRM
• Original Gravity: 1.026 – 1.034 OG
• Final Gravity: 1.006 – 1.010 FG
• IBU Range: 15 – 28
• ABV Range: 2.4 – 3.6%

Tips for Brewing your own German Leichtbier

Grain

When deciding your recipe for a German Leichtbier a good quality German Pilsner malt should be used as the base grain. Victory malt at a small-ish amount can add the toasty background flavor.

The Victory malt will add a level of complexity that this light beer needs. Victory malt is known for adding a layer of dry toasted complexity and a tiny bit of color that will assist in the beers already pale complexity.

Hops

Typically you may want to stick with German noble hops for a German Leichtbier. Styrian Goldings can also work quite well due to its earthy and herbal flavor that persists in a finished beer.

A half ounce of Hallertau at 5 minutes left in the boil and then an ounce of Saaz at flameout will round out the hop additions. This will leave you with a clean, bitter flavor that is floral and herbal.

Yeast

White Labs German Ale/Kolsch (White Labs#WLP029 WLP830 is a good starting point when looking for a yeast strain. Also, Wyeast 1007 German Ale yeast can also be selected.

Fermentation

Chill the wort to 58°F (14°C) and hold it there for around 5-6 days. Allow for the beer to free rise to 70°F (21°C) at the end of fermentation to assist in diacetyl cleanup.

Once the beer completes fermentation and after the diacetyl rest, you want to cold crash it to 35°F (2°C) for about 4 weeks to improve clarity.

Homebrew Recipe for a German Leichtbier:

Grain

• 92% 6 lbs Pilsner; German
• 8% 8.0 oz Victory Malt

Hops

• 1.00 oz Styrian Golding Pellets – Boil 60.0 min
• 0.50 oz Hallertauer Pellets – Boil 5.0 min
• 1.00 oz Saaz Pellets – Boil 0.0 min

Yeast

• 1.0 pkg German Ale/Kolsch (White Labs#WLP029)

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Frequently Asked Questions

How is Leichtbier Classified According to BJCP Standards?

Leichtbier is classified by the Beer Judge Certification Program (BJCP) as a German Light Lager. It’s known for its pale color, mild flavor, and lower alcohol content which follows a tradition of brewing light and sessionable beers in Germany.

The BJCP standards provide a detailed framework for brewing, judging, and appreciating various beer styles including Leichtbier.

What are the Key Ingredients in a Leichtbier Recipe?

The key ingredients in a Leichtbier recipe include Pilsner malt, Munich malt, and noble hops such as Hallertau.

The Hallertau hops, pronounced hal-er-tau, contribute a mild and pleasant bitterness to the beer, balancing the malt sweetness. Additionally, a clean lager yeast is used to achieve the desired fermentation characteristics.

How to Pronounce Diacetyl and What is its Relevance in Brewing Leichtbier?

Diacetyl, pronounced dye-a-sea-till, is a compound that can develop in beer during fermentation and is often undesirable due to its buttery or butterscotch flavor.

In brewing Leichtbier, it’s important to control diacetyl levels to maintain the clean, crisp character of this German light lager.

How Does Leicht Bier Differ from Other German Beers like Kolsch and Helles?

Leichtbier, pronounced likht-beer, is a German light lager with a mild flavor and lower alcohol content compared to other German beers.

On the other hand, Kolsch, pronounced kolsh, is a warm-fermented beer with a bright, straw-yellow hue, and Helles, pronounced hel-les, is a German pale lager with a slightly stronger malt flavor. Each of these beers represents a unique facet of Germany’s rich brewing tradition.

What are Some Tips for Brewing a Successful Leichtbier?

When brewing a Leichtbier, it’s crucial to adhere to the traditional German brewing methods to achieve the authentic taste and aroma.

Following a precise leichtbier recipe, maintaining a clean brewing environment, and allowing for a proper lagering period are among the key steps to ensure your Leichtbier is a success.

Additionally, paying attention to the pronunciation and understanding of German brewing terms like leicht (pronounced likht), bier (pronounced beer), and leichtbier (pronounced likht-beer) can enhance the brewing experience by connecting the brewer to the tradition and culture of German brewing.