The following beer recipe is featured in the January/February 2022 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This zoigl beer recipe comes courtesy of Franz D. Hofer.
A great example of Bavarian Oberpfalz region’s unfiltered lager brewed according to Reinheitsgebot rules.
Most Zoigls aren’t this aromatic, so you could safely skip the knockout hop addition if you’d like more prominent malt notes.
- 7 lb. (3.18 kg) German Pilsner malt, 1.6°L
- 3 lb. (1.36 kg) dark Munich malt, 20°L
- 1.0 oz. (28g) Hallertauer Mittelfrüh, 4.8% a.a. @ 60 min
- 0.75 oz. (21g) Hallertauer Mittelfrüh, 4.8% a.a. @ 20 min
- 0.25 oz. (7g) Hallertauer Mittelfrüh, 4.8% a.a. @ 0 min
- ADDITIONAL ITEMS
- Yeast nutrient @ 10 min
- White Labs WLP835 German X Lager Yeast (make a large starter and aerate well after pitching)
- Soften your water with your usual procedure or treat 10 gal. (37.9 L) reverse osmosis water with ½ tsp. lactic acid, 1.1 g gypsum (CaSO₄), 1.1 g Epsom salt (MgSO₄), and 6.2 g calcium chloride (CaCl₂).
Yield: 5 US gal
Original Gravity: 1.048 (12°P)
Final Gravity: 1.011 (2.8°P)
A decoction mash is classic, but a step infusion mash will also get you where you want to go. Start with a 10-minute protein rest at 137°F (58°C). Bump up the temperature, either by adding heat or boiling water, for a 40-minute beta amylase/maltose rest at 147°F (64°C). Raise the temperature for a 20-minute alpha amylase/dextrin rest at 162°F (72°C). Check for starch conversion before mashing out for 10 minutes at 168–170°F (76–77°C).
Whichever mash technique you choose, sparge to collect 6.75 gallons of wort. Boil for 90 minutes, cool, pitch your yeast, and aerate well. Ferment at 48°F (9°C) until primary fermentation finished, then lager for 4 weeks around 32°F (0°C). Carbonate to 2.2–2.3 vol. (4.4–4.6 g/L) CO₂ and serve unfiltered.
Whatever you do, don’t forget to hang a Zoigl above your door when the beer’s ready.
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