Lagers are slightly more advanced to style because it requires proper fermentation temperatures and the use of a secondary fermentation vessel. If you want to try your hand at a lager, Polka Dot Pilsner is a great place to start with a recipe consisting of one type of malt and one type of hop.
Lager fermentation requires the wort to be held around 50°F (10°C) while in primary. After fermentation, the beer is transferred to a secondary vessel where it will be held around 35°-40°F (1.7°-4.4°C), and eventually brought up to around 60°-65°F (15.6°-18.3°C) late in the lagering stage.
If you cannot control temperatures this low, an ale yeast such as an altbier yeast can be used to mimic a lager, while allowing homebrewers to ferment in the ale temperature range.
This recipe is from Radical Brewing by Randy Mosher.
Lagers are slightly more advanced to style because it requires proper fermentation temperatures and the use of a secondary fermentation vessel. If you want to try your hand at a lager, Polka Dot Pilsner is a great place to start with a recipe consisting of one type of malt and one type of hop.
Lager fermentation requires the wort to be held around 50°F (10°C) while in primary. After fermentation, the beer is transferred to a secondary vessel where it will be held around 35°-40°F (1.7°-4.4°C), and eventually brought up to around 60°-65°F (15.6°-18.3°C) late in the lagering stage.
If you cannot control temperatures this low, an ale yeast such as an altbier yeast can be used to mimic a lager, while allowing homebrewers to ferment in the ale temperature range.
This recipe is from Radical Brewing by Randy Mosher.
Ingredients:
- 5.5 lb (2.5 kg) pale dry extract (the best quality you can find)
- 2.5 oz (71 g) Saaz hops, 3% alpha acid (60 minutes)
- 2.5 oz (71 g) Saaz hops, 3% alpha acid (15 minutes)
- 1.0 oz (28 g) Saaz hops, 3% alpha acid (0 minutes/end of boil)
- Czech lager yeast
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.048 (11.5 °P)
ABV: 4.1-4.8%
IBU: ~43
SRM: Straw Gold
Boil Time: 60 minutes
Directions:
Specific step-by-step directions are not provided with this recipe, but the same general steps highlighted in Let’s Brew Beginner tutorial can be used. Stir in half of the malt extract in 1-3 gallons of water and then bring it to boil. When the boil starts, add the 60 minute hops. When there is 15 minutes left, add the 15 minute hops. After a 60 minute boil, remove the heat and add in the 0 minute hops and the remaining extract. Let sit for a minute to allow the extract to pasteurize in order to prevent contamination. Cool the wort below 80°F (26.7°C) before adding to the cold water in the fermenter. Pitch the yeast when the temperature of the wort is below 80°F (26.7°C). Ferment in primary at 50°F (10°C). After primary fermentation, rack to secondary and lager at 35-40°F (1.6-4.4°C) for 6-8 weeks. Bottle or keg beer.
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