Nein Kater Leichtbier

Wanting to re-use the yeast from secondary fermentation of the Munich Dunkel, I started planning to brew the Dortmunder (yes these should have been in the opposite order but whatever). But, while doing more research on Dortmunder I came across German Leichtbier and decided that might be a good alternative. AGU Oktoberfest is a long day and I think it is a great idea to have a super light all day drinker on hand.

Debating on if I should peach this one like the Dortmunder.

From Craft Beer & Brewing

The German Leichtbier is basically just a German version of the Light American Lager, but to be fair to the style (and the Germans) it doesn’t have nearly the reluctance to feature beer-ish flavors that the Light American Lager does. Where they cross paths is in color and ABV: this is a very, very pale beer, and maxes out in the guidelines at a whopping 3.6 percent ABV. Despite these superficial, statistical similarities to American Light Lager, Leichtbier is actually far closer in flavor profile to German Pilsner than any American style.

I racked the Dunkel to kegs and poured the yeast sludge into the large flask, added 1 bottle of purified water and 1 can of Proper malt. Looks like thick chocolate milk. I hope this starter does not make the beer darker than it should be.

Sunday July 11, 2021

German Leichtbier – 12 gallons

Calculated Stats-

  • Original Gravity – 1.036 (1.026 – 1.036)
  • IBU – 26 (15 – 28)
  • SRM – 2.5. (2 – 5)
  • Final Gravity – 1.009. (1.006 – 1.01)
  • ABV – 3.6%. (2.4 – 3.6)

Grain Bill 

  • 12.75 lbs. German Pilsner
  • 1.5 lbs. Vienna

Hop Bill

  • 1.75 oz. Hallertau Blanc 7.2% – 70 mins.
  • 1.5 oz. Saaz pellet 2.8% – 5 mins.
  • 2 oz. Strisselspelt pellet 1.3% – 0 mins.

Yeast

  • Wyeast 2206 Bavarian Lager – Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

NOT the best choice for this style but it is free.

Mash Schedule

Mash done in kettle on burner for better temperature control.

  • Mash in – 5.3 gallons @ 160˚
  • Hold 152˚ for 75 – 90 minutes
  • No mash out

Transfer to mash tun

Vorlauf via pump.

Sparge with 10.5 gallons

Collected 14.5 gallons. Pre-boil gravity – 1.028

Boil and hop additions per schedule.

Chilled to 82˚. Better than I expected.

Transfer to fermenter in basement. 11.3 gallons.

Moved into refrigerator. Will pitch yeast when wort temperature reaches mid 50’s.

OG = 1.032 – lower than calculated. Could have boiled more off but wanted to have enough for two full kegs. It will be fine. The OG range is 1.026 to 1.036.

Usual time in primary followed by a 2 day diacetyl rest then rack to secondary and back into refrigerator and lower temperature to mid 40’s then down to mid 30’s.

Friday July 30

Blanched and peeled 6 ripe white peaches and 6 ripe apricots. Chopped all into small pieces and cooked down and mashed into a gloppy mess. Cooled and put into a zip lock then placed into the freezer. Ended up with 3 pounds. Did not make more in fear of overpowering such a light beer. Moved fermenter into the beer lab.

Saturday July 31

Sanitized 1 keg and bottling bucket. Let peach mush warm a bit so I could easily spoon into 2 sanitized hop sacks. Racked 5 gallons into keg and 6 gallons into bucket on top of the 2 sacks of mush. Later in the day I will place bucket in the refrigerator where it will sit until Friday evening. Has to get kegged Friday as I am off to Gulf Shores Saturday morning.

OG = 1.004 = 3.6%

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