LAGER & PILSNER RECIPES PAGE ONE

SO WHAT DEFINES A LAGER?:
Lager is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored in underground cellars (cold conditioned) before drinking. As well as maturation in cold storage, most lagers are distinguished by the use of Saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold temperatures.

LAGER:
• Uses a bottom fermenting yeast
• Ferments at low temperatures
• Uses European style malts
• Hops play a supporting and balancing role
• Cold storage before drinking

The Germans do not recognise “Lager” as a style of beer rather naming their beers:
• Helles – a light coloured beer usually around 5% ABV using Pilsner malt
• Pils – a beer in the style of those made in Pilsen and slightly hoppier than a Helles
• Dunkel – a dark lager containing some roast malt
• Vienna – a lager containing some richer and slightly darker Vienna malt
• Marzen/Oktoberfest – a stronger lager containing some richer and slightly darker Munich malt
• Bock – a dark brown, strong malty lager

The Czechs on the other hand, credited as they are with introducing lighter coloured beer to the world, prefer to name their beers from where they originated. That is Pilsner from Pilsn, Praha from Prague & Budweiser from Budweis (České Budějovice in Czech) and so on.

WHAT HOPS ARE USED?
Traditional German Munich lagers use landrace hops from the Hallertau region:
• Hallertau Mittelfruh
• Tettnang
• Hersbrucker
• Spalt
and from Zatec in the Czech Republic:
• Saaz

GENERIC STEP MASH FOR LAGERS:
Mash in @ 55°C
Raise to 62°C for 45 minutes
Raise to 72°C for 45 minutes
Raise to 78°C for 5 minutes
Mash out

HOP SUBSTITUTES THAT YOU CAN GROW:
Perle is a German hop used for both bittering & flavour
Wakatu & Pacifica are NZ hops bred from Hallertau Mittelfruh
Liberty & Mount Hood are USA hops bred from Hallertau Mittelfruh
Fuggle has a similar oil profile to Tettnanger
Riwaka & Motueka are NZ Hops bred from Saaz

LINK: HOP PLANTS FOR SALE

RECIPE INDEX

LAGER & PILSNER RECIPE INDEX ONE

NAME (LINK)STYLEHOPS
STELLA ARTOISBELGIAN LAGERTRADITION, HERSBRUCKER, MITTLEFRUEH, SAAZ
YOUNG'S HEAD ON LAGERUK LAGERMAGNUM, CITRA, EL DORADO, LIBERTY
STEINLAGER CLASSICNZ LAGERGREEN BULLET, WAKATU
SVÊTLÝ PIVOCZECH PILSNERSAAZ
FULLER'S FRONTIER PREMIUM LAGERUK LAGERWILLIAMETTE, LIBERTY, CASCADE
MEANTIME LONDON LAGERUK LAGERMAGNUM, FUGGLE, GOLDING
MUNICH MARZENUS LAGERLIBERTY
DRY HOPPED LAGERUS LAGERMAGNUM, MOUNT HOOD
SUMMER SESSION PILSNERCZECH PILSNERMAGNUM, SAAZ
PILSNER URQUELLCZECH PILSNERSAAZ
AUGUSTINER HELLESGERMAN HELLESMAGNUM, HALLERTAU MITTELFRUH
AUGUSTINER EDELSTOFFGERMAN HELLESMAGNUM, HALLERTAU MITTELFRUH
HOFBRAU DUNKELGERMAN DUNKELMAGNUM, TETTNANG, HERSBRUCKER
TROPADELIC® PILSNERNZ HELLESMAGNUM, TROPADELIC
SEIS HERMANOS LAGERAU/MEXICAN CERVEZAMAGNUM, LIBERTY
KONA LONGBOARD LAGERUS LAGERMAGNUM, MOUNT HOOD, HALLERTAU, STERLING
XXXX GOLDAU LAGERSUPER PRIDE, CLUSTER
XXXX BITTERAU LAGERSUPER PRIDE, CLUSTER
CORONA EXTRA CERVEZAMEXICAN CERVEZAGALENA, SAAZ
PANHEAD PORT ROAD PILSNERNZ PILSNERMAGNUM, RIWAKA, MOTUEKA, NELSON SAUVIN
MUNICH MARZEN LAGERBIER 1896GERMAN MARZENHALLERTAU MITTELFRUH
SCHONRAMER PILSGERMAN PILSNERSPALTER SELECT, HALLERTAU MITTELFRUH, TRADITION, TETTNANG
WARSTEINER PREMIUM VERUM PILSNERGERMAN PILSNERHERSBRUCKER, TETTNANG, SAAZ
HEINEKEN PILSENERDUTCH PILSNERMAGNUM, SAAZ
HEINEKEN PILSENER 1939DUTCH PILSNERSTRISSELSPALT, HALLERTAU MITTELFRUH
HEINEKEN PILSENER 1940DUTCH PILSNERHALLERTAU MITTELFRUH, SAAZ
STONE BUENAVEZA SALT & LIME LAGERUS LAGERMAGNUM, LIBERTY
FIRESTONE WALKER PIVO PILSUS LAGERTRADITION, SPALTER SELECT, SAPHIR
HOFBRAUHAUS BERCHTESGADENER HELLGERMAN HELLESMAGNUM, SPALTER, HERSBRUCKER
BUDEJOVICE BUDVARCZECH LAGERSAAZ
EYREWELL MUNICH HELLESNZ HELLESMAGNUM, MOUNT HOOD, LIBERTY
EYREWELL MUNICH OCTOBERFESTUS LAGERMAGNUM, LIBERTY
FULLERS UNFILTERED LAGERUK LAGERMAGNUM, HUELL MELON, SAAZ
URBAN CHESTNUT HALLERTAUER HOPFEN PERLE LAGERGERMAN LAGERPERLE, HALLERTAU MITTELFRUH
URBAN CHESTNUT HALLERTAUER ZWICKEL HELLGERMAN LAGERPERLE, HALLERTAU MITTELFRUH
URBAN CHESTNUT HALLERTAUER FESTBIER/MARZENGERMAN FESTBIER/MARZENPERLE
DEVILS BACKBONE VIENNA LAGERVIENNA LAGERMAGNUM, SAAZ
SIERRA NEVADA VIENNA LAGERVIENNA LAGERMAGNUM, SAPHIR, HALLERTAU MITTELFRUH
URBAN CHESTNUT HALLERTAUER O'DRAHTS LAGERGERMAN LAGERPERLE, ARIANA, CALISTA, AMARILLO
URBAN CHESTNUT HALLERTAUER WINTER PEARLGERMAN LAGERPERLE, HUELL MELON
URBAN CHESTNUT HALLERTAUER HELLESGERMAN LAGERHERBRUCKER, SAPHIR
URBAN CHESTNUT HALLERTAUER WOLAMOTGERMAN DOPPELBOCKPERLE HALLERTAU MITTELFRUH
GARAGE PROJECT THRILLS 'N' PILSNZ PILSNERSOUTHERN CROSS, LIBERTY
SIERRA NEVADA SIERRAVEZAUS LAGERSTERLING (MOTUEKA or RIWAKA)

HOW TO BREW LAGER THE EASY WAY

RECIPES

BELGIAN LAGER - ALL GRAIN

STELLA ARTOIS

20 LITERS | ABV 5.0% | IBU ~28 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 66⁰ C | BOIL 90 MIN

NOTES:
Stella Artois is advertised as containing "only 4 ingredients: hops, malted barley, maize and water". According to Prof Freddy Delvaux, former head of the in-house laboratory, the Belgian version was 33 IBU when he joined the lab in 1973, compared to just 20 IBU in 2014. In 2012, AB InBev reduced the alcohol content of their beers for the UK market, from 5% to 4.8%. The original UK strength of Stella Artois was 5.2%

01.

MALT

MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM
• 336g GLADFIELD MALTED MAIZE 2 SRM
• 224g GLADFIELD MUNICH MALT 7.6 SRM
• 56g GLADFIELD SOUR GRAPES MALT 3.0 SRM

02.

HOPS

BOIL:
• 36g HALLERTAU TRADITION 5% AA @ 60 MINUTES
• 28g HALLERTAU HERBRUCKER 4% AA @ 15 MINUTES
• 28g HALLERTAU MITTLEFRUEH 4% AA @ 5 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER 

UK LAGER - ALL GRAIN

YOUNG'S HEAD ON LAGER

20 LITERS | ABV 4.2 | IBU 32 | SRM 2.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 90 MIN

NOTES:
NEW FOR YOUNG'S IN 2020

01.

MALT

MASH:
• 3500g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 56g GLADFIELD GLADIATOR (DEXTRIN) MALT 5.1 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM

02.

HOPS

BOIL:
• 6g MAGNUM 12% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINS @ 90°C
• 16g CITRA 12% AA
• 16g EL DORADO 15% AA
• 16g LIBERTY 5.9% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER 

NZ PILSNER/LAGER - ALL GRAIN

STEINLAGER CLASSIC

20 LITERS | ABV 5.0 | IBU 32 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4200g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD GLADIATOR 5.1 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM

02.

HOPS

BOIL:
• 10g GREEN BULLET 13.5% AA @ 60 MINUTES
• 12g WAKATU 7.5% AA @ 10 MINUTES
• 8g GREEN BULLET 13.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL - 20 MINS @ 90°C:
• 28g WAKATU 7.5% AA
• 8g GREEN BULLET 13.5% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER
• 2ND CHOICE: SAFLAGER W-34/70

CZECH STYLE PILSNER - ALL GRAIN

EYREWELL SVÊTLÝ PIVO

20 LITERS | ABV 5.0 | IBU ~ 35 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 90 MIN

NOTES:
• THIS IS A GENERIC PILSNER RECIPE THAT TASTES MUCH LIKE BUDJOVICE BUDVAR. FERMENT AT LAGER TEMPERATURES BETWEEN 7-13°C
• USE WLP 800 YEAST FOR A BEER SIMILAR TO PILSNER URQUEL AND WLP 802 FOR A BEER SIMILAR TO BUDJOVICE BUDVAR
• DECOCTION MASH CAN BE USED IF DESIRED 

01.

MALT

MASH:
• 4300g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD GLADIATOR (DEXTRIN) 5.1 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12% AA @ 90 MINUTES
• 60g SAAZ 3.75% AA @ 15 MINUTES
STEEP/WHIRLPOOL - 20 MINS @ 90°C:
• 60g SAAZ 3.75% AA 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 800 PILSNER LAGER YEAST
• 2ND CHOICE: WLP 802 CZECH BUDJOVICE LAGER YEAST

UK LAGER - ALL GRAIN

FULLER'S FRONTIER PREMIUM LAGER

20 LITERS | ABV 4.5 | IBU 25 | SRM 2.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.009
MASH 90 MIN @ 66°C | BOIL 90 MIN

NOTES:
LAGER FOR 5 WEEKS AFTER PACKAGING.
ALTERNATIVELY THIS BEER CAN BE MADE AS A GOLDEN ALE WITH WLP 001 YEAST - RECALBRATE INGREDIENTS IN BEER SMITH

01.

MALT

MASH:
• 3800g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 56g GLADFIELD TOFFEE (CARAPILS) MALT 7.6 SRM
• 56g GLADFIELD GLADIATOR (DEXTRIN) 5.1 SRM

02.

HOPS

BOIL:
• 13g WILLAMETTE NZ 5.0% AA @ 60 MINUTES
• 12g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 12g CASCADE NZ 7.0 AA @ 60 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

ENGLISH LAGER - ALL GRAIN

MEANTIME LONDON LAGER

20 LITERS | ABV 4.5 | IBU 30 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 66°C | BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 2650g GLADFIELD PILSNER MALT 1.9 SRM 70%
• 1000g GLADFIELD AMERICAN ALE MALT 2.5 SRM 30%
• 56g GLADFIELD TOFFEE (CARAPILS) MALT 7.6 SRM
• 56g GLADFIELD GLADIATOR (DEXTRIN) 5.1 SRM

02.

HOPS

BOIL:
• 7g MAGNUM 12% AA @ 60 MINUTES
• 14g FUGGLE 4.5% AA @ 10 MINUTES
• 14g GOLDING 5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES WHEN TEMP 90°C:
• 14g FUGGLE 4.5% AA
• 14g GOLDING 5% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70 YEAST

BAVARIAN MARZEN LAGER - ALL GRAIN

EYREWELL MUNICH MARZEN

20 LITERS | ABV 5.2 | IBU ~25 | SRM 7.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.016
MASH 90 MIN @ 67⁰ C | BOIL 90 MIN  

NOTES:
Marzen or March beer is a rich lager style that originated in Bavaria and is usually served during Oktoberfest. Typically, Munich malt is used as the base malt. This recipe lightens the beer with around 1/3rd pilsner malt, Dextrin malt to add head retention & mouth feel and uses Liberty hops bred in the USA from Hallertau Mittlefruh and grown in NZ.

If your equipment can do it, consider a classic multistep Hochkurz mash:
Beta amylase rest: 144°F (62°C) for 30 to 45 minutes
​Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes
Mash out: 170°F (77°C) for 10 to 15 minutes

or a Decoction mash;
First decoction: Pull about 11.5 liters of thick mash to a separate kettle and bring to a boil for 45 minutes. Return the decocted mash to the main mash to raise the temperature to about 65°C and rest 10 minutes. Second decoction: Pull about 11.5 liters of thin mash to a separate kettle and bring to a boil for 30 minutes. Return the decocted mash to the main mash to raise the temperature to about 164°F (73°C) and rest 1 hour. Run off into the kettle atop the first-wort hops, lautering and sparging with 172°F (78°C) water to get 6.5 gallons (26 liters) of wort.

01.

MALT

MASH:
• 3600g GLADFIELD MUNICH MALT (7.6 SRM)
• 1200g GLADFIELD PILSNER MALT (1.9 SRM)
• 56g GLADFIELD GLADIATOR (DEXTRIN) 4.2 SRM

02.

HOPS

BOIL:
• 23g LIBERTY 5.9%AA @ FIRST WORT or 60 MINUTES
• 23g LIBERTY 5.9%AA @ 30 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 820 MARZEN/OCTOBERFEST LAGER

DRY HOPPED LAGER - ALL GRAIN

EYREWELL DRY HOPPED LAGER

20 LITERS | ABV 4.0% | IBU ~22 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67⁰C | BOIL 90 MIN 

NOTES:
US STYLE SESSION LAGER USES MOUNT HOOD HOPS. WE BELIEVE IT IS ONE OF THE WORLD'S MOST UNDER UTILISED HOPS FOR LAGER AND PALE ALE.

01.

MALT

MASH:
• 2000g GLADFIELD LAGER LIGHT (1.4 SRM)
• 800g GLADFIELD MAIZE MALT (2.0 SRM)
• 800g RICE EXTRACT SYRUP (7 SRM)
• 57g GLADFIELD SOUR GRAPES MALT (2 SRM)
• 57g GLADFIELD TOFFEE (CARA) MALT (7.6 SRM)

02.

HOPS

BOIL:
• 6g MAGNUM 12%AA @ 10 MINUTES
• 18g MOUNT HOOD 6%AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES @ 90⁰C:
• 28g MOUNT HOOD 6%AA
DRY HOP:
28g MOUNT HOOD  FOR 3 DAYS BEFORE PACKAGING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: FERMENTIS W-34/70

CZECH STYLE LAGER - ALL GRAIN

SUMMER SESSION PILSNER

20 LITERS | ABV 4.0 | IBU ~22 | SRM 3.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.010
MASH 90 MIN @ 67⁰C | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3000g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 560g GLADFIELD MUNICH MALT 7.6 SRM
• 112g GLADFIELD GLADIATOR MALT 4.2 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 28g SAAZ 3.75% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES @ 90⁰C:
• 28g SAAZ 3.75% AA @ 5 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS S-189
• 2ND CHOICE: FERMENTIS W-34/70

CZECH PILSNER - ALL GRAIN

PILSNER URQUELL

20 LITERS | ABV 4.4 | IBU ~40 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.010
MASH 90 MIN @ 67⁰ C | BOIL 90 MIN 

NOTES:
• PRONOUNCE URQUELL AS "OURK-VELL"
• PILSNER URQUELL MALT THEIR OWN BARLEY AND USE ONLY THAT IN THEIR BEER. THE MALT HAS A SLIGHTLY SOUR TASTE WITH A HINT OF SMOKE. THE MALTS IN THE RECIPE ATTEMPT TO REPRODUCE THE FLAVOUR OF THE MALT IN THE CZECH BEER
• THE MASH IS A TRIPLE DECOCTION - WATCH VIDEO
• THIS RECIPE USES A SINGLE INFUSION MASH FOR SIMPLICITY
• SOME BEER IS FERMENTED IN THE CELLARS IN THE TRADITIONAL OPEN WOODEN FERMENTERS AND IS USED ONCE A WEEK TO COMPARE WITH THE BEER MADE BY MODERN PRODUCTION METHODS.

01.

MALT

MASH:
• 3750g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD GLADIATOR MALT 4.2 SRM 
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
• 28g GLADFIELD SOUR GRAPES MALT 2 SRM
OPTIONAL ADD FOR AUTHENTICITY:
• 1g GLADFIELD MANUKA SMOKED MALT 2 SRM 

02.

HOPS

BOIL:
• 56g SAAZ 3.75% AA @ 90 MINUTES
• 28g SAAZ 3.75% AA @ 30 MINUTES
• 28g SAAZ 3.75% AA @ 15 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 800 PILSNER LAGER
• 2ND CHOICE: WYEAST 2001 URQUELL

GERMAN HELLES - ALL GRAIN

AUGUSTINER HELLES

20 LITERS | ABV 5.0 | IBU ~24 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 66⁰ C | BOIL 60 MIN 

NOTES:
STEP MASH:
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 45 MINUTES
RAISE TO 72⁰ C HOLD FOR 45 MINUTES
MASH OUT @ 78⁰ C

THE 56g GLADFIELD TOFFEE (CARAMALT) MALT EMULATES A DECOCTION MASH

01.

MALT

MASH:
• 4150g GLADFIELD PILSNER 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT SRM 7.6
• 28g GLADFIELD SOUR GRAPES MALT 2 SRM

02.

HOPS

BOIL:
• 12g MAGNUM 12% AA @ 60 MINUTES
• 28g HALLERTAU MITTELFRUEH 4.0% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES WHEN TEMP REACHES 90⁰ C:
• 28g HALLERTAU MITTELFRUEH 4.0% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER

GERMAN HELLES - ALL GRAIN

AUGUSTINER EDELSTOFF

20 LITERS | ABV 5.6 | IBU ~30 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 66⁰ C | BOIL 60 MIN 

NOTES:
STEP MASH:
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 45 MINUTES
RAISE TO 72⁰ C HOLD FOR 45 MINUTES
MASH OUT @ 78⁰ C

THE 56g GLADFIELD TOFFEE (CARAMALT) MALT EMULATES A DECOCTION MASH

01.

MALT

MASH:
• 4400g GLADFIELD PILSNER 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT SRM 7.6
• 28g GLADFIELD SOUR GRAPES MALT 2 SRM

02.

HOPS

BOIL:
• 13g MAGNUM 12% AA @ 60 MINUTES
• 48g HALLERTAU MITTELFRUEH 4.0% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES WHEN TEMP REACHES 90⁰ C:
• 48g HALLERTAU MITTELFRUEH 4.0% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER

GERMAN DUNKEL - ALL GRAIN

HOFBRAU DUNKEL

20 LITERS | ABV 5.0 | IBU ~25 | SRM ~10 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.010
MASH 90 MIN @ 66⁰ C | BOIL 90 MIN 

NOTES:
STEP MASH:
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 45 MINUTES
RAISE TO 72⁰ C HOLD FOR 45 MINUTES
MASH OUT @ 78⁰ C

01.

MALT

MASH:
• 4150g GLADFIELD PILSNER 1.69 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 56g GLADFIELD DARK CHOCOLATE MALT 675 SRM

02.

HOPS

BOIL:
• 9g MAGNUM 14% AA @ 60 MINUTES
• 28g TETTNANG 4.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINS - START @ 90⁰ C:
• 40g HALLERTAU HERSBRUCKER 4.0% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER

GERMAN HELLES - ALL GRAIN

TROPADELIC® PILSNER

20 LITERS | ABV 4.8 | IBU 30 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 66⁰C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 2050g GLADFIELD LAGER LIGHT 1.4 SRM (47.7%)
• 2050g GLADFIELD PILSNER 1.9 SRM (47.7%)
• 112g GLADFIELD GLADIATOR 5.1 SRM (2.6%)
• 56g GLADFIELD TOFFEE (CARAPILS) 5.3 SRM (1.3%)
• 28g GLADFIELD SOUR GRAPES 2.0 SRM (0.7%)

02.

HOPS

BOIL:
• 6g MAGNUM 12% AA @ 60 MINUTES
• 56g TROPADELIC® 6% AA @ 10 MINUTES
STEEP/WHIRLPOOL HOPS 20 MINS @ 90⁰C:
• 56g TROPADELIC® 6%

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER

AU/MEXICAN STYLE LAGER - ALL GRAIN

SEIS HERMANOS LAGER

20 LITERS | ABV 4.5 | IBU ~17 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:
SEIS HERMANOS = SIX BROTHERS

THIS BEER HAS WON THE FOLLOWING AWARDS:
Gold Royal Sydney 2019
Champion Trophy 2018 Best NSW Beer
Gold Royal Sydney 2018 x 2
Gold Royal Sydney Show 2017 x 2
Gold CBIA 2016
Silver AIBA 2014

01.

MALT

MASH:
• 3000g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 500g CORN FLAKED 1.3 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
ADJUNCT:
• 500g BROWN RICE EXTRACT SYRUP 7.0 SRM @ 60 MINS
HOPS:
• 6g MAGNUM @ 60 MINS
• 14g LIBERTY 5.9% AA @ 10 MINS
STEEP/WHIRLPOOL HOPS 20 MINS @ 90⁰C:
• 14g LIBERTY 5.9% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 940 MEXICAN LAGER YEAST
• 2ND CHOICE: FERMENTIS W-34/70

US LAGER - ALL GRAIN

KONA LONGBOARD LAGER

20 LITERS | ABV 4.6 | IBU 20 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.012
MASH 90 MIN @ 66°C | BOIL 60 MIN 

NOTES:
SUBSTITUTE HOPS AVAILABLE IN NZ:
MAGNUM FOR MILLENIUM
SAAZ, MOTUEKA, RIWAKA FOR STERLING
LIBERTY, WAKATU, PACIFICA FOR HALLERTAU 

01.

MALT

MASH:
• 3900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM

02.

HOPS

BOIL:
• 8g MILLENIUM 14.25% AA @ 60 MINUTES
• 10g MOUNT HOOD 6% AA @ 10 MINUTES
• 10g HALLERTAU 4.8% AA @ 10 MINUTES
• 10g STERLING 7.5% AA @ 10 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS W-34/70
• 2ND CHOICE: WLP 830 GERMAN LAGER

AUSTRALIAN LAGER - ALL GRAIN

XXXX GOLD

20 LITERS | ABV 3.5 | IBU 14 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.034 | FG 1.008
MASH 90 MIN @ 68⁰ C | BOIL 60 MIN 

NOTES:
XXXX GOLD was introduced back in 1991, when the new mid-strength lager was launched to the Aussie public. It’s since gone on to become the country’s best-selling beer – and after just one taste, it’s not hard to see why.

If you are having trouble finding Super Pride hops then Pride of Ringwood will also work. Other substitutes are Centennial, Galena, Cluster, Magnum.

01.

MALT

MASH:
• 2700g GLADFIELD PILSNER 1.9 SRM
• 56g GLADFIELD LIGHT CRYSTAL 32 SRM 

02.

HOPS

BOIL:
• 7g SUPER PRIDE 14.25% AA @ 60 MINUTES
• 6g CLUSTER 7.0% AA @ 10 MINUTES

03.

ADDITIONS

START OF BOIL:
• 112g CANE SUGAR 0 SRM
15 MINS BEFORE END OF BOIL:
• 1 tsp IRISH MOSS

04.

YEAST

• 1ST CHOICE: WLP 850 COPENHAGEN LAGER

AUSTRALIAN LAGER - ALL GRAIN

XXXX BITTER

20 LITERS | ABV 4.4 | IBU 18 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.008
MASH 90 MIN @ 68⁰ C | BOIL 60 MIN 

NOTES:
It was a German bloke called Alhois 'Billy' Leitner who brewed XXXX BITTER back in 1924, with his bottom-fermentation techniques producing the drop we’ve come to know and love. But if it ain’t broke, don’t fix it – and Billy’s original recipe has remained unchanged ever since.

If you are having trouble finding Super Pride hops then Pride of Ringwood will also work. Other substitutes are Centennial, Galena, Cluster, Magnum.

01.

MALT

MASH:
• 3000g GLADFIELD PILSNER 1.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
 

02.

HOPS

BOIL:
• 8g SUPER PRIDE 14.25% AA @ 60 MINUTES
• 16g CLUSTER 7.0% AA @ 10 MINUTES

03.

ADDITIONS

START OF BOIL:
• 250g CANE SUGAR 0 SRM
15 MINS BEFORE END OF BOIL:
• 1 tsp IRISH MOSS

04.

YEAST

• 1ST CHOICE: WLP 850 COPENHAGEN LAGER

MEXICAN PILSNER - ALL GRAIN

CORONA EXTRA MEXICAN LAGER

20 LITERS | ABV 4.5 | IBU 18 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67⁰C | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 2900g GLADFIELD PILSNER 1.9 SRM
• 490g CORN FLAKED 1.3 SRM
• 56g GLADFIELD TOFFEE (CARA) 7.6 SRM
 

02.

HOPS

BOIL:
• 450g RICE EXTRACT SYRUP 7 SRM
• 12g GALENA 12.5% AA @ 60 MINUTES
• 14g SAAZ 3.75% AA @ 5 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 940 MEXICAN LAGER

NZ PILSNER - ALL GRAIN

PANHEAD PORT ROAD PILSNER

20 LITERS | ABV 5.2 | IBU ~32 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67⁰C | BOIL 60 MIN

NOTES:
NOT 100% SURE ABOUT THE BITTERING HOP HOWEVER MAGNUM HAS A NEUTRAL FLAVOUR WITH SOFT BITTERING.

01.

MALT

MASH:
• 4300g GLADFIELD PILSNER MALT 1.9 SRM [97.5%]
• 56g GLADFIELD TOFFEE (CARA) MALT 7.6 SRM [1.3%]
• 56g GLADFIELD GLADIATOR MALT 5.1 SRM [1.3%]
 

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g RIWAKA 5.25% AA @ 10 MINUTES
• 14g MOTUEKA 7% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES - START @ 90⁰C
• 14g RIWAKA 5.25% AA @ 0 MINUTES
• 14g MOTUEKA 7% AA @ 0 MINUTES
• 7g NELSON SAUVIN 12% AA @ 0 MINUTES
DRY HOP FOR 3 DAYS:
• 28g RIWAKA
• 28g MOTUEKA
• 14g NELSON SAUVIN

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1st CHOICE: SAFLAGER S189 YEAST
• 2nd CHOICE: SAFLAGER W34/70 YEAST

MUNCHENER MARZEN LAGERBIER - ALL GRAIN

MUNICH MARZEN LAGERBIER 1896

20 LITERS | ABV 5.6 | IBU ~34 | SRM 9.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 67⁰C | BOIL 90 MIN 

NOTES:
HISTORIC RECIPE - IN TODAYS TERMS THIS BEER WOULD HAVE 50% PILSNER, 50% MUNICH MALT

01.

MALT

MASH:
• 4750g GALDFIELD MUNICH MALT (7.9 SRM)
• 56g GALDFIELD TOFFEE (CARA) MALT (7.6 SRM)
 

02.

HOPS

BOIL:
• 80g HALLERTAU MITTLEFRUEH 4.0%AA @ 60 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 820 OCTOBERFEST/MARZEN LAGER
• 2ND CHOICE: SAFLAGER W34/70 YEAST

GERMAN PILSNER LAGER - ALL GRAIN

SCHONRAMER PILS

20 LITERS | ABV 5.0% | IBU ~42 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67⁰C | BOIL 70 MIN 

NOTES:
IF YOU FEEL INCLINED, THE FOLLOWING INSTRUCTIONS ARE FOR A DECOCTION MASH:

• MASH IN 48⁰ C
• RAISE TO 50⁰ C AND REST 15 MINS
• RAISE TO 65⁰ C AND REST 25 MINS
• REMOVE 1/3RD OF MASH WORT TO A SEPERATE VESSEL & RAISE TO JUST BOILING (DECOCTION)
• RETURN TO MASH WHICH SHOULD BRING TEMP TO 77⁰ C
• MASH OUT ADDING FIRST WORT HOPS TO BOIL KETTLE

01.

MALT

MASH:
• 4100g GLADFIELD PILSNER MALT 2.0 SRM
• 112g GLADFIELD GLADIATOR MALT 4.2 SRM 
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
 

02.

HOPS

BOIL:
• 14g SPALTER SELECT 4.75% AA @ FIRST WORT
• 14g TRADITION 6% AA @ FIRST WORT
• 10g SPALTER SELECT 4.75% AA @ 50 MINS
• 10g TRADITION 6% AA @ 50 MINS
• 14g HALLERTAU MITTELFRUH 4% AA @ 15 MINS
• 14g TETTNANG 4% AA @ 15 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 14g HALLERTAU MITTELFRUH 4% AA @ 15 MINS
• 14g TETTNANG 4% AA @ 15 MINS

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER
• 2ND CHOICE: SAFLAGER W34/70 YEAST

GERMAN LAGER - ALL GRAIN

WARSTEINER PREMIUM VERUM PILSNER

20 LITERS | ABV 4.6 | IBU 32 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 66°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3800g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR 5.1 SRM
• 56g GLADFIELD TOFFEE (CARA) 7.6 SRM

02.

HOPS

BOIL:
• 8g MAGNUM 12.50% AA @ 60 MINUTES
• 14g HERSBRUCKER 2.75% AA @ 15 MINUTES
• 14g TETTNANG 4.5% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINUTES @ 98°C:
• 14g HERSBRUCKER 2.75% AA
• 14g SAAZ 3.75% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g HERSBRUCKER 2.75% AA
• 14g SAAZ 3.75% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

DUTCH LAGER - ALL GRAIN

HEINEKEN PILSNER

20 LITERS | ABV 5.0 | IBU ~24 | SRM 3.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:
THIS RECIPE DOES NOT USE THE DECOCTION MASH THAT THE BREWERY USES WITH CORN GRITS. INSTEAD WE USE FLAKED MAIZE & A LITTLE CARAMALT FOR SIMPLICITY.

THE DECOTION MASH:
• Mash in at 35º C (95º F) 5 minutes
• Warm whole mash to 52º C (126º F) 20 minutes
• Rest whole mash at 52º C (126º F) (protein rest) 15 minutes
• Draw off 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 70º C (158º F) 25 minutes
• Rest whole mash at 70º C (158º F) (saccharification rest) 30 minutes
• Draw off second 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 76º C (169º F) and mash out 20 minutes

01.

MALT

MASH:
• 3300g GLADFIELD PILSNER MALT 1.9 SRM
• 860g FLAKED CORN/MAIZE 1.3 SRM
• 56g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 56g GLADFIELD TOFFEE CARAMALT 7.6 SRM

02.

HOPS

BOIL:
• 12g MAGNUM 12.5% AA @ 60 MINUTES
• 24g SAAZ 3.75% AA @ 15 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 850 COPENHAGEN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

DUTCH PREMIUM PILSNER - ALL GRAIN

HEINEKEN PILSENER 1939

20 LITERS | ABV 4.8 | IBU ~17 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 90 MIN

NOTES:
THE DECOTION MASH:
• Mash in at 35º C (95º F) 5 minutes
• Warm whole mash to 52º C (126º F) 20 minutes
• Rest whole mash at 52º C (126º F) (protein rest) 15 minutes
• Draw off 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 70º C (158º F) 25 minutes
• Rest whole mash at 70º C (158º F) (saccharification rest) 30 minutes
• Draw off second 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 76º C (169º F) and mash out 20 minutes

01.

MALT

MASH:
• 3174g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

BOIL:
• 794g RICE EXTRACT SYRUP 7 SRM @ 90 MINUTES
• 7g STRISSELSPALT 4% AA @ 90 MINUTES
• 14g STRISSELSPALT 4% AA @ 60 MINUTES
• 21g HALLERTAU MITTLEFRUEH 4% AA @ 30 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

DUTCH PREMIUM PILSNER - ALL GRAIN

HEINEKEN PILSENER 1940

20 LITERS | ABV 4.0 | IBU ~15 | SRM 2.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.038 | FG 1.008
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:
THE DECOTION MASH:
• Mash in at 35º C (95º F) 5 minutes
• Warm whole mash to 52º C (126º F) 20 minutes
• Rest whole mash at 52º C (126º F) (protein rest) 15 minutes
• Draw off 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 70º C (158º F) 25 minutes
• Rest whole mash at 70º C (158º F) (saccharification rest) 30 minutes
• Draw off second 1/3 of the mash and without a rest bring to the boil & boil 10 minutes (decoction)
• Return decoction to the main mash
• Mash at 76º C (169º F) and mash out 20 minutes

01.

MALT

MASH:
• 3500g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

BOIL:
• 4g HALLERTAU MITTLEFRUEH 4% AA @ 90 MINUTES
• 14g HALLERTAU MITTLEFRUEH 4% AA @ 30 MINUTES
• 19g SAAZ 3.75% AA @ 30 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

US LAGER - ALL GRAIN

STONE BUENAVEZA SALT & LIME LAGER

20 LITERS | ABV 4.7 | IBU 31.5 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:
• ON BREW DAY CREATE ZEST OF 2 LIMES AND PLACE IN A BOWL OR SANITISED JAR. ADD A PINCH OF SALT & ADD VODKA TO JUST COVER THE ZEST.
• COVER WITH PLASTIC WRAP OR LID AND LEAVE UNTIL WORT FERMENTATION IS FINISHED THEN ADD & ADJUST TO TASTE.
• ADD TINTURE OF LIME ZEST TO WORT 1 DAY BEFORE PACKAGING.

01.

MALT

MASH:
• 3600g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 448g FLAKED CORN/MAIZE 1.3 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12.0% AA @ 60 MINUTES
• 16g LIBERTY 5.9% AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 30 MINUTES @ 90°C:
• 16g LIBERTY 5.9% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
SEE NOTES:
• ZEST OF 2 LIMES & SALT TO TASTE

04.

YEAST 

• 1ST CHOICE: WLP 940 MEXICAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

USA LAGER - ALL GRAIN

FIRESTONE WALKER PIVO PILS

20 LITERS | ABV 5.3 | IBU ~40 | SRM 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN  

NOTES:
AWARDS
2015 Gold Medal, Great American Beer Festival®
2014 Gold Medal, Great American Beer Festival®
2013 Gold Medal, Great American Beer Festival®
2017 Bronze, Great American Beer Festival®

SUBS:
CARA-PILS = GLADFIELD GLADIATOR
CRYSTAL 30L = GLADFIELD LIGHT CRYSTAL 27.4 SRM


01.

MALT

MASH:
• 4100g PILSNER MALT 1.9 SRM
• 224g CARA-PILS / DEXTRINE MALT 2.0 SRM
• 56g CRYSTAL 30L 30 SRM

02.

HOPS

BOIL:
• 38g TRADITION 6.0% AA @ 60 MINUTES
• 28g SPALTER SELECT 4.75% AA @ 30 MINUTES
STEEP/WHIRLPOOL @ 90°C FOR 30 MINS:
• 28g SAPHIR 3.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 28g SAPHIR 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

GERMAN HELLES - ALL GRAIN

HOFBRAUHAUS BERCHTESGADENER HELL

20 LITERS | ABV 5.0 | IBU ~17 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH AT 67°C FOR 90 MINS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3500g GLADFIELD PILSNER MALT 1.9 SRM
• 680g GLADFIELD MUNICH MALT 7.9 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 56g GLADFIELD AURORA 29.4 SRM

02.

HOPS

BOIL:
• 8g HALLERTAU MAGNUM 14% AA @ 60 MINUTES
• 14g SPALTER 4.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS @90°C:
• 14g HALLERTAU HERSBRUCKER 4% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

CZECH PILSNER - ALL GRAIN

BUDEJOVICE BUDVAR

20 LITERS | ABV 5.0 | IBU 26 | SRM 3.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048| FG 1.010
MASH @ 50°C 25 MINS & 66°C 90 MINS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD MUNICH MALT 7.9 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 32g SAAZ 4% AA @ 60 MINUTES
• 14g SAAZ 4% AA @ 15 MINUTES
• 28g SAAZ 4% AA @ 10 MINUTES
• 14g SAAZ 4% AA @ 5 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS @ 90°C:
• 28g SAAZ 4% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 802 CZECH BUDEJOVICE YEAST

GERMAN LAGER - ALL GRAIN

EYREWELL MUNICH HELLES

20 LITERS | ABV 4.5 | IBU ~20 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4100g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD MUNICH MALT 7.6 SRM
• 56g GLADFIELD AURORA MALT 29.4 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 14g MOUNT HOOD 6% AA @ 0 MINUTES
• 14g LIBERTY 5.9% AA @ 0 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 860 MUNICH HELLES YEAST
• 2ND CHOICE: WLP 830 GERMAN LAGER YEAST

GERMAN LAGER - ALL GRAIN

EYREWELL MUNICH OCTOBERFEST

20 LITERS | ABV 5.5 | IBU ~30 | SRM 7.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.017
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 3500g GLADFIELD PILSNER MALT 1.9 SRM
• 1500g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12% AA @ 60 MINUTES
• 15g LIBERTY 5.9% AA @ 10 MINUTES
STEEP/ WHIRLPOOL 30 MINS @90°C:
• 15g LIBERTY 5.9% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 820 OCTOBERFEST/MARZEN LAGER
• 2ND CHOICE: WLP 830 GERMAN LAGER YEAST

UK LAGER - ALL GRAIN

FULLERS UNFILTERED LAGER

20 LITERS | ABV 5.0 | IBU ~30 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 2150g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 2150g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE CARAMALT 7.6 SRM  

02.

HOPS

BOIL:
• 13g MAGNUM 12.0% AA @ 60 MINUTES
• 14g HUELL MELON 7.2% AA @ 10 MINUTES
• 14g SAAZ 3.75% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINS @90°C:
• 14g HUELL MELON 7.2% AA
• 14g SAAZ 3.75% AA 

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

GERMAN LAGER - ALL GRAIN

URBAN CHESTNUT HALLERTAUER HOPFEN PERLE LAGER

20 LITERS | ABV 5.2 | IBU ~25 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.010
MASH AT 67°C FOR 90 MINS | BOIL 60 MINS

NOTES:
HALLERTAU PHOTO PAGE

01.

MALT

MASH:
• 4350g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM

02.

HOPS

BOIL:
• 23g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70

GERMAN HELLES - ALL GRAIN

URBAN CHESTNUT HALLERTAUER ZWICKEL HELL

20 LITERS | ABV 5.0 | IBU ~20 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.011
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN 

NOTES:
HALLERTAU PHOTO PAGE

01.

MALT

MASH:
• 4390g GLADFIELD PILSNER MALT 1.9 SRM
• 87g GLADFIELD TOFFEE (CARA GOLD) MALT 7.6 SRM 

02.

HOPS

BOIL:
• 15g PERLE 8.8% AA @ 60 MINUTES
• 36g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES 

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE SAFLAGER W-34/70

GERMAN FESTBIER/MARZEN - ALL GRAIN

URBAN CHESTNUT HALLERTAUER FESTBIER/MARZEN

20 LITERS | ABV 5.9 | IBU ~22 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.013
MASH AT 67°C FOR 90 MINS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4350g GLADFIELD PILSNER MALT 1.9 SRM
• 672g GLADFIELD MUNICH MALT 7.6 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SR

02.

HOPS

BOIL:
• 24g PERLE 8.8% AA @ 60 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70

VIENNA LAGER - ALL GRAIN

DEVILS BACKBONE VIENNA LAGER

20 LITERS | ABV 5.2 | IBU ~21 | SRM 6.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 90 MIN

NOTES:
9 AWARDS INCLUDING:
2016 Great American Beer Festival - Gold
2015 Great American Beer Festival - Gold
2012 Great American Beer Festival - Gold
2014 World Beer Cup Silver
2012 World Beer Cup Gold
2014 Virginia Craft Brewers Fest Gold

01.

MALT

MASH:
• 1810g GALDFIELD PILSNER MALT 1.9 SRM
• 1810g GLADFIELD VIENNA MALT 3.5 SRM
• 382g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 382g GLADFIELD MUNICH MALT 7.9 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12.5%AA @ 60 MINUTES
• 28g SAAZ 3.75%AA @ 20 MINUTES 

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP820 OCTOBERFEST/MARZEN LAGER
2ND CHOICE: FERMENTIS W-34/70

VIENNA LAGER - ALL GRAIN

SIERRA NEVADA VIENNA LAGER

20 LITERS | ABV 5.3 | IBU ~26 | SRM 6.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:
Kölsch (or koelsh, pronounced K'ul sh) is a German pale ale brewed in and around the city of Cologne (Köln). This top-fermented beer uses an ale yeast, noble hops, and light pilsner malt. The beer is fermented at warm temperatures to impart a fruity aspect, then spends a few weeks at colder temperatures, a method used in lagers.

01.

MALT

MASH:
• 2050g GALDFIELD PILSNER MALT 1.9 SRM
• 2050g GLADFIELD VIENNA MALT 4.2 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD AURORA MALT 29.4 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12.5%AA @ 60 MINUTES
• 28g SAPHIR 3.5%AA @ 20 MINUTES
STEEP/WHIRLPOOL 20 MINUTES:
• 28g HALLERTAU MITTELFRUEH 4%AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP820 OCTOBERFEST/MARZEN LAGER
2ND CHOICE: FERMENTIS W-34/70

GERMAN LAGER - ALL GRAIN

URBAN CHESTNUT HALLERTAUER O'DRAHTS LAGER

20 LITERS | ABV 4.6 | IBU ~25 | SRM 2.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN 

NOTES:
THIS BEER FEATURES SOME OF THE NEWER GERMAN HOPS AND IS DRY HOPPED WHICH IS UNUSUAL FOR A GERMAN LAGER. SUBSTITUTE USA GROWN AMARILLO FOR THE HALLERTAU AMARILLO

HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE CARAMALT 5.3 SRM

02.

HOPS

BOIL:
• 15g PERLE 8% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS @98°C :
• 14g ARIANA 12% AA
• 14g CALLISTA 3.5% AA
DRY HOP - 3 DAYS BEFORE PACKAGING:
• 14g HALLERTAU ARIANA
• 14g HALLERTAU CALLISTA
• 14g HALLERTAU AMARILLO

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70

GERMAN DUNKEL - ALL GRAIN

URBAN CHESTNUT HALLERTAUER WINTER PEARL

20 LITERS | ABV 5.8 | IBU ~25 | SRM 10 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.015
MASH AT 67°C FOR 90 MIN | BOIL 90 MIN 

NOTES:
HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM
• 896g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 5.3 SRM
• 28g GLADFIELD ROAST BARLEY 5.3 SRM

02.

HOPS

BOIL:
• 16g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g HUELL MELON 7.2% AA @ 10 MINUTES
• 14g HALLERTAU PERLE 8% AA @ 10 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS W-34/70

GERMAN LAGER - ALL GRAIN

URBAN CHESTNUT HALLERTAUER HELLES

20 LITERS | ABV 4.7 | IBU ~18 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH AT 67°C FOR 90 MINS | BOIL 60 MINS 

NOTES:
HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM
• 56g GLADFIELD TOFFEE CARAMALT 5.3 SRM  

02.

HOPS

BOIL:
• 28g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 36g HALLERTAU SAPHIR 3.5% AA @ 10 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
2ND CHOICE: FERMENTIS SAFLAGER W-34/70

GERMAN DOPPELBOCK - ALL GRAIN

URBAN CHESTNUT HALLERTAUER WOLAMOT

20 LITERS | ABV 7.5 | IBU ~22 | SRM ~13 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.019
MASH 90 MIN @ 67°C | BOIL 75 MIN 

NOTES:
Mash in at 122°F (50°C); raise to 126°F (52°C) and rest 15 minutes; raise to 145°F (63°C) and rest 30 minutes; then raise to 162°F (72°C) and rest 15 minutes. After that step comes a single decoction: Separate one-third of the mash to a separate burner, bring to a boil, and boil for 15 minutes. Reunite the mash. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. Chill to 46°F (8°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for about 10 days, until fermentation is complete and the beer has cleared diacetyl. Decrease the temperature by about 4°F (2°C) per day until you reach 32°F (0°C), then lager for 4–6 weeks, package, and carbonate.

HALLERTAU PHOTO PAGE

01.

MALT

MASH:
• 2980g GLADFIELD MUNICH MALT 7.9 SRM
• 2980g GLADFIELD PILSNER MALT 1.9 SRM
• 400g GLADFIELD TOFFEE MALT 7.6 SRM
• 175g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM
• 14g GLADFIELD LIGHT CHOCOLATE MALT 487.3 SRM  

02.

HOPS

BOIL:
• 14g HALLERTAU PERLE 8% AA @ 75 MINUTES
• 15g HALLERTAU PERLE 8% AA @ 30 MINUTES
• 6g HALLERTAU MITTLEFRUEH 4% AA @ 0 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS SAFLAGER W-34/70
• 2ND CHOICE: WLP 833 GERMAN BOCK LAGER YEAST

NZ PILSNER - ALL GRAIN

GARAGE PROJECT THRILLS 'N' PILS

20 LITERS | ABV 5.5% | IBU ~28 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.014
MASH 90 MIN @ 67⁰ C | BOIL 60 MIN 

NOTES:
SUBSTITUTE FOR SUMMIT:
• 17 g of MAGNUM @ 12%AA

01.

MALT

MASH:
• 4550g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 12g SUMMIT 17% AA @ 60 MINUTES
• 28g LIBERTY 5.9% AA @ 10 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: FERMENTIS SAFLAGER W-34/70
• 2ND CHOICE: WLP830 GERMAN LAGER YEAST

US LAGER - ALL GRAIN

SIERRA NEVADA SIERRAVEZA

20 LITERS | ABV 5.0 | IBU ~18 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH AT 67°C FOR 90 MIN | BOIL 60 MIN

NOTES:
SUBSTITUTE MOTUEKA OR RIWAKA HOPS FOR STERLING HOPS - ADJUST ALPHA ACID AMOUNTS IN BEER SMITH

01.

MALT

MASH:
• 4550g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD MAIZE MALT 2.1 SRM

02.

HOPS

BOIL:
• 17g STERLING 7.5% AA @ 60 MINUTES
• 28g STERLING 7.5% AA @ 5 MINUTES

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 940 MEXICAN LAGER YEAST

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