German-Style Leichtes Weizen Style
- Color: Straw to copper-amber
- Clarity: If served with yeast, appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Very low to medium-low
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: 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.
- Body: Low with a lighter mouthfeel than Hefeweizen. The German word “leicht” means light, and as such these beers are light versions of Hefeweizen.
- Additional notes: 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.
German-Style Leichtes Weizen Vital Statistics
- Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
- Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
- Alcohol by Weight (Volume) 2.0%-2.8% (2.5%-3.5%)
- Bitterness (IBU) 10-15
- Color SRM (EBC) 3.5-15(7-30 EBC)
2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.