Leichtbier 2022

Decided to brew the Leichtbier again for Oktoberfest. A super low abv option is a good thing to have for the beer sissies. More or less the same recipe from last year but tweaked for the Foundry plus a little Dark Munich to punch up the color slightly and to add to that lovely German malt flavor.

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.

Once again brewing 2, 6 gallon batches in the Foundry for a total of 10 ish gallons for 2 kegs. Have not decided if I want to Peach one keg.

Saturday June 19 2022

German Leichtbier – 12 gallons

Calculated Stats-

  • Original Gravity – 1.035 (1.026 – 1.036)
  • IBU – 28 (15 – 28) GONNA BE HOPPY (LeIchtPA)
  • SRM – 2.8 (2 – 5)
  • Final Gravity – 1.009. (1.006 – 1.01)
  • ABV – 3.5%. (2.4 – 3.6)

Grain Bill (each 6 gallon batch)

  • 6 lbs. German Barke Pilsner
  • .75 lbs. Vienna
  • .25 lbs. Dark Munich

Hop Bill (Total 13 gallons in kettle)

  • 3.5 oz. Hallertau Mittelfruher 2.8% – 60 mins.
  • 2 oz. Saaz pellet 3.4% – 30 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.

Plus adding a little yeast slurry from the Dunkel.

  • Omega Yeast – OYL-114 Bayern Lager

Mash Schedule (each batch)

  • Mash in – 5.5 gallons @ 157˚
  • Hold 152˚ for 60 minutes
  • Bump to 168˚ for 10 minutes

Still working on the double batch with the Foundry so mash schedules are a work in progress. Numbers turned out good but a little short on quantity. MUCH closer this time. Getting dialed in.

Sparge with 2 gallons.

Mash 1 – Collected 6 gallons – Pre boil gravity = 1.28 (calculated 1.032)

Mash 2 – Collected 7 gallons – Pre boil gravity = ?

Total collect = 13 gallons. Better but would like 13.5 – 14 gallons.

Pre Boil Gravity for entire batch 1.030.

Hop Schedule per above.

Chill went as expected. Could not get below 80˚. And that was with pushing hose water through pre chill with 2nd chiller in ice water.

Transferred to fermenter in basement. Temp. = 72˚.

Collected 10 gallons. Moved fermenter into refrigerator to cool more over night.

Sunday morning oxygenate and pitch yeast. 10.5 gallons in fermenter.

OG = 1.035 CRAP. Nailed it again.

Thursday June 23

Removed from refrigerator to warm for diacetyl rest.

Saturday June 25

Gravity = 1.006. Rack to secondary and back to refrigerator to cool to near freezing.

Sunday July 3

Racked to 2 kegs.

Gravity = 1.006 = 3.8% ABV technically just above style guide. I am fairly sure I screwed up hop additions. This will be hoppy for the style. Debating on flavoring one keg. I have some Soda Stream Pink Grapefruit flavoring. Maybe that goes in one keg? Stay tuned.

September 14

Just sampled this one. WOWZERS. Lots of hop flavor. Crisp. Clean. Carbonation is almost perfect. One of my best. I wish I bottled some.

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