Carmelo’s German Leichtbier

ABV: 4.5%

IBU: 20

SRM: 3

OG: 1.040 (10°P)

FG: 1.006 (1.5°P)

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gold medal pale-light-lager-pilsner

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Carmelo Medina Garcia of Jefferson Hills, Pennsylvania, member of Three Rivers Alliance of Serious Homebrewers (TRASH), won a gold medal in Category 2: Pale European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Garcia’s German Leichtbier (2B) was chosen as first out of 102 entries in the category.

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Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Carmelo Medina Garcia of Jefferson Hills, Pennsylvania, member of Three Rivers Alliance of Serious Homebrewers (TRASH), won a gold medal in Category 2: Pale European Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Garcia’s German Leichtbier (2B) was chosen as first out of 102 entries in the category.

Ingredients:

  • MALTS & ADJUNCTS
  • 7 lb. (3.18 kg) Weyermann Pilsner malt
  • 0.5 lb. (227 g) Best Malz Light Munich malt
  • HOPS
  • 1.0 oz. (28g) Vanguard, 6% a.a. @ 60 min
  • 1.5 oz. (21g) German Select, 3% a.a. @ 0 min
  • ADDITIONAL ITEMS
  • ½ tablet Whirlfloc @ 15 min
  • yeast nutrient @ 15 min
  • 1 vial Clearzyme, in primary
  • YEAST
  • 1 pack Saflager W-34/70
  • WATER
  • 50 ppm Ca, 5 ppm Mg, 6 ppm Na, 70 ppm Cl, 55 ppm SO4.

Specifications:

Yield: 5.5 US gal. (20.8 L)

Original Gravity: 1.040 (10°P)

Final Gravity: 1.006 (1.5°P)

ABV: 4.5%

IBU: 20

SRM: 3

Efficiency: 70%

Directions:

Add brewing salts to reverse osmosis water to target water profile. Adjust pH of the mash with lactic acid to 5.2. Mash at 147°F (64°C) for 90 minutes. Boil for 60 minutes. Chill to 50°F (10°C), oxygenate, and pitch yeast. Ferment at 54°F (12°C) for 2 days. After 2 days, raise the temperature to 58°F (14°C). After 7 days of fermentation, let the beer free rise to room temperature for a week. Transfer to a keg and fine with gelatin. Cold crash and lager for 2 weeks.


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