German-Style Leichtes Weizen
BJCP Comparable Category: 5A - German Leichtbier
This is the description of how the German-Style Leichtes Weizen style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the German-Style Leichtes Weizen beer style.
These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.
- Body: Low with a lighter mouthfeel than Hefeweizen. The German word “leicht” means light, and as such these beers are light versions of Hefeweizen.
- Malt Flavors & Aromas: Very low to medium-low
- Hop Flavors & Aromas: Not present to very low
- Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall ﬂavor proﬁle is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty ﬂavor. Diacetyl should not be present.
- Common Ingredients: Similar to a German Pils or Helles, continental Pils malt, German lager yeast, Saazer-type hops.
- Commercial Examples: Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht
Brewing Properties of German-Style Leichtes Weizen
The functional properties of brewing German-Style Leichtes Weizen beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|2.5 - 3.5%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|10 - 15 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–3.5 - 15 SRM
(7 - 30 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.028 - 1.044|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.004 - 1.008|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.