Gordon Strong’s Leichtbier

(5 gallons/19 L, all-grain)
OG = 1.032 FG = 1.008
IBU = 23 SRM = 3 ABV = 3.1%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
8 oz. (0.23 kg) Carahell® malt
4.4 AAU German Hallertauer hops (first wort hop) (1.25 oz./35 g at 3.5% alpha acids)
0.75 oz. (21 g) German Hallertauer hops (5 min.)
White Labs WLP833 (German Bock), Wyeast 2633 (Octoberfest Lager Blend), or SafLager S-23 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a step mash process. Start with enough water to have a moderately thick mash (1.5 qts./lb./3.1 L/kg). Mash in both of the malts at 145 °F (63 °C) and hold at this temperature for 60 minutes. Raise the mash temperature to 160 °F (71 °C) and hold for 15 minutes. Begin recirculating the wort and raise the mash temperature to 169 °F (76 °C) for mash out. Recirculate for an additional 15 minutes.

Put the first wort hops in the boil kettle, then sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding the second hop addition with 5 minutes left in the boil. A kettle fining agent, such as Whirlfloc or Super Moss, can be added if you so desire.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two weeks at 32 °F (0 °C). At that point taste the beer. If the sulfur level is too high, lager for another two weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Leichtbier

(5 gallons/19 L, extract with grains)
OG = 1.032 FG = 1.008
IBU = 23 SRM = 3 ABV = 3.1%

Ingredients
3.3 lbs. (1.5 kg) extra light or Pilsen dried malt extract
8 oz. (0.23 kg) Carahell® malt
4.4 AAU German Hallertauer hops (first wort hop) (1.25 oz./35 g at 3.5% alpha acids)
0.75 oz. (21 g) German Hallertauer hops (5 min.)
White Labs WLP833 (German Bock), Wyeast 2633 (Octoberfest Lager Blend), or SafLager S-23 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Starting with 6.5 gallons (24.5 L) of water in the brew kettle; heat up to 158 °F (70 °C).

Turn off the heat. Add the Carahell® malt in a mesh bag and steep for 30 minutes. Lift the grains, allowing the grains to drain their liquid back into the brew kettle.

Add all the malt extract and stir thoroughly to dissolve completely. Once the extract is in solution add the first wort hops then turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the second hop addition with 5 minutes left in the boil. A kettle fining agent, such as Whirlfloc or Super Moss, can be added if you so desire.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two weeks at 32 °F (0 °C). At that point taste the beer. If the sulfur level is too high, lager for another two weeks.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Tips for Success:
Delicate handling of the wort and beer is essential for success. Closed transfers are recommended.