German Leichtbier - Beer Recipe - Brewer's Friend

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German Leichtbier

95 calories 9.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beer and Brewing Magazine (Adaptation)
Calories: 95 calories (Per 12oz)
Carbs: 9.6 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-german-leichtbier/
Created: Saturday June 9th 2018
1.029
1.007
2.9%
28.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 91.7%
0.50 lb American - Victory0.5 lb Victory 34 28 8.3%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 24.64 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 2 min 1.33 40%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Whirlpool 0 min 2.66 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 90 min
Sparge -- 170 °F 10 min
Temperature -- 212 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes
  • After pitching yeast, chill wort to 58F and hold for five days
  • After fifth day, free rise anything up to 70F until FG at or near target 1.010
  • Cold crash before kegging
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  • Last Updated: 2018-07-15 13:38 UTC