LAGER & PILSNER RECIPES

LAGER/PILSNER

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 ENGLISH LAGERUK LAGERMAGNUM, FUGGLE, GOLDING
MAKE MINE MARZENUS MARZENLIBERTY
DRY HOPPED LAGERUS LAGERMAGNUM, MOUNT HOOD
SUMMER SESSION PILSNERCZECH PILSNERMAGNUM, SAAZ
PILSNER URQUELLCZECH PILSNERSAAZ
AUGUSTINER HELLESGERMAN HELLESMAGNUM, HALLERTAU MITTELFRUEH
AUGUSTINER EDELSTOFFGERMAN PILSNERMAGNUM, HALLERTAU MITTELFRUEH
HOFBRAU DUNKELGERMAN DARK LAGERMAGNUM, TETTNANGER, HALLERTAU HERSBRUCKER
TROPADELIC® PILSNERNZ PILSNERMAGNUM, TROPADELIC®
SEIS HERMANOS LAGERMEXICAN STYLE LAGERLIBERTY
KONA LONGBOARD LAGERUS LAGERMILLENIUM, MOUNT HOOD, HALLERTAU, STERLING
MOUNT HOOD TOFFEE MALT LAGERUS LAGERMAGNUM, MOUNT HOOD
LIBERTY HARVEST LAGERUS LAGERMAGNUM, LIBERTY
MOUNT HOOD HARVEST LAGERUS LAGERMAGNUM, MOUNT HOOD
XXXX GOLDAU LAGERSUPER PRIDE, CLUSTER
XXXX BITTERAU LAGERSUPER PRIDE, CLUSTER
CORONA MEXICAN LAGERMEXICAN LAGERSAAZ
SAAZ SUMMER SESSION PILSNERCZECH PILSNERSAAZ
PANHEAD PORT ROAD PILSNERNZ PILSNERMOTUEKA, RIWAKA, NELSON SAUVIN, 
MUNICH MARZEN LAGERBIER 1896 MUNCHENER MARZEN LAGERBIERHALLERTAU MITTLEFRUEH
TANGERINE DREAM® / LIBERTY PILSNERNEW WORLD PILSNERMAGNUM, TANGERINE DREAM®, LIBERTY
SCHONRAMER PILSGERMAN PILSNERHALLERTAU MITTLEFRUEH, TETTNANG
WARSTEINER PREMIUM VERUM PILSNERGERMAN LAGERMAGNUM, HERSBRUCKER, TETTNANG, SAAZ
HEINEKEN PILSNERDUTCH LAGERMAGNUM, SAAZ
STONE BUENAVEZA SALT & LIME LAGERUS/MEXICAN LAGERMAGNUM, LIBERTY
ANCHOR CALIFORNIA LAGERUS LAGERCLUSTER
FIRESTONE PIVO PILSUS CRAFT LAGERMAGNUM, SPALTER SELECT, SAPHIR
HOFBRAUHAUS BERCHTESGADENER HELLGERMAN LAGERHALLERTAU MITTLEFRUEH
BUDEJOVICE BUDVARCZECH PILSNERSAAZ
SHINER BOCKUS AMBER LAGERMAGNUM, LIBERTY
SCHLITZ GUSTO 60'S ERAUS LAGERCLUSTER
MUNICH HELLESUS LAGERMAGNUM, MOUNT HOOD, LIBERTY
MUNICH OCTOBERFESTUS LAGERMAGNUM, LIBERTY
FULLERS UNFILTERED LAGERUK LAGERMAGNUM, HUELL MELON, SAAZ
URBAN CHESTNUT HALLERTAUER HOPFEN PERLE LAGERGERMAN LAGERHALLERTAU PERLE, HALLERTAU MITTLEFRUEH
URBAN CHESTNUT HALLERTAUER ZWICKEL HELLGERMAN LAGERHALLERTAU TRADITION, HALLERTAU MITTLEFRUEH
URBAN CHESTNUT HALLERTAUER FESTBIER/MARZENGERMAN FESTBIERMAGNUM, MITTELFRUEH, PERLE
DEVILS BACKBONE VIENNA LAGERUS VIENNA LAGERMAGNUM, SAAZ
SIERRA NEVADA VIENNA LAGERUS VIENNA LAGERMAGNUM, HALLERTAU MITTELFRUEH, SAPHIR
URBAN CHESTNUT HALLERTAUER O'DRAHTS LAGERGERMAN LAGERHALLERTAU CALLISTA, HALLERTAU PERLE, HALLERTAU ARIANA, HALLERTAU AMARILLO
URBAN CHESTNUT HALLERTAUER WINTER PEARLGERMAN DUNKELPERLE, HUELL MELON
URBAN CHESTNUT HALLERTAUER HELLESGERMAN VOLLBIER/LAGERHERSBRUCKER, SAPHIR
URBAN CHESTNUT HALLERTAUER WOLAMOTGERMAN DOPPLEBOCKHALLERTAU PERLE, HALLERTAU MITTELFRUEH 
GARAGE PROJECTNZ PILSNERSUMMIT, LIBERTY 
SIERRAVEZAUS CRAFT LAGERSTERLING (SAAZ)
NEGRA MODELOMEXICAN VIENNA LAGERGALENA (MAGNUM), TETTNANGER, HERSBRUCKER
AYINGER OCTOBERFEST MARZENGERMAN MARZENTETTNANGER, HERSBRUCKER
AYINGER MAIBOCKMAIBOCK / HELLES BOCKHERSBRUCKER
AYINGER CELEBRATORDOPPLE BOCKHERSBRUCKER
FULLERS GALLEON DRY HOPPED LAGERUK LAGERLORAL, NELSON SAUVIN
ASAHI DRAFT LAGERJAPANESE LAGERSAAZ
HARP LAGERIRISH LAGERHERSBRUCKER, SAAZ
BITBURGERGERMAN PREMIUM PILSNORTHERN BREWER, PERLE, HALLERTAU MITTLEFRUEH, TETTNANGER
KIRIN LAGERIRISH LAGERHERSBRUCKER, SAAZ
SPATEN OKTOBERFEST BIERGERMAN OKTOBERFESTHERSBRUCKER, NORTHERN BREWER
HACKER PSCHORR OKTOBERFESTGERMAN OKTOBERFESTHERSBRUCKER, TETTNANGER
WURZBURGER OKTOBERFESTGERMAN OKTOBERFESTTETTNANGER, SAAZ
BREWDOG LOST LAGERUK LAGERMAGNUM, SAPHIR
EINBECKER ÜR-BOCK HELLGERMAN BOCKMAGNUM, PERLE, HERSBRUCKER
EINBECKER ÜR-BOCK DUNKELGERMAN BOCKMAGNUM, PERLE, HERSBRUCKER
EYREWELL NZ PILSNERNZ PILSNERRIWAKA, WAKATU, MOTUEKA
SPATEN MUNCHNER HELLGERMAN HELLESNORTHERN BREWER, SPALT SELECT
GROLSCH PREMIUM PILSNERDUTCH PILSNERMAGNUM, EMERALD (SMARGAD)
BREWDOG DOGTOBER-FESTUK OCTOBER-FESTWAKATU
EYREWELL MAIBOCK DOUBLE HOPPED LAGERNZ MAIBOCKMAGNUM, WAKATU, TANGERINE DREAM®, MOTUEKA
EYREWELL VIENNA LAGERNZ VIENNA LAGERWAKATU, TANGERINE DREAM®
EYREWELL MUNCHNER HELLESNZ HELLESMAGNUM, WAKATU
EYREWELL PROTOTYPE VOLLBIER HELLNZ HELLESMAGNUM, EMERALD (SMARGAD)
BIRIFICIO ITALIANO TIPOPILSITALIAN PILSNERNORTHERN BREWER, SPALTER SELECT, SAPHIR, PERLE
PERONI NASTRO AZZUROITALIAN PILSNERMAGNUM, SAAZ
FIRESTONE WALKER WELCOME TO LAUSA PILSNERMAGNUM, CITRA, SIMCOE, HUELL MELON, MANDARINA BAVARIA
HEINEKEN PILSENER 1939DUTCH PILSNERSTRISSELSPALT, HALLERTAU MITTLEFRUEH
HEINEKEN PILSENER 1940DUTCH PILSNERHALLERTAU MITTLEFRUEH, SAAZ
BIRRA VENEZIAITALIAN PILSNERHALLERTAU BLANC, HUELL MELON, DIAMANT (SPALT), AURUM (TETTNANGER)
BIRRA MEDITERRANEAITALIAN PILSNERAURORA (MAGNUM), BOBEK (STYRIAN GOLDING, FIRST GOLD, SAAZ)
GREEN BENCH BENCH LIFEUSA LIGHT LAGERMOUNT HOOD
GREEN BENCH POSTCARD PILSUSA PILSNERMOUNT HOOD
BREWDOG INTERSTATE VIENNAUK VIENNAPERLE, HALLERTAU MITTLEFRUEH, MANDARINA BAVARIA
WESTERHAM OCTOBERWESTUK OCTOBER FESTTRADITION, PERLE, HALLERTAU BLANC, MANDARINA BAVARIA
ALMA MADER PREMIANTUS PILSNERMAGNUM, SAAZ
OAKLAND UNITED ZAPATOS DE BAILE (DANCING SHOES)US PILSNERMAGNUM, ZAPPA
McLEOD'S LONGBOARDER LAGERNZ LAGERPACIFIC GEM, MOTUEKA, PACIFICA
EYREWELL MUNICH LAGERNZ LAGERMAGNUM, TANGERINE DREAM

- LAGER / PILSNER -

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 | SPARGE 3 LITERS | 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
STEEP/WHIRLPOOL 20 MINS @ 98°C:

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

UK INDIA PALE 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 | SPARGE 4 LITERS | BOIL 90 MIN  

NOTES:
• NEW FOR YOUNG'S IN 2020

01.

MALT

MASH:
• 3500g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 56g GLADFIELD TOFFEE (CARAPILS) 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 

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 | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

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

PILSNER - ALL GRAIN

SVÊTLÝ PIVO

20 LITERS | ABV 5.0 | IBU 35 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 90 MIN 

NOTE:
THIS IS A GENERIC PILSNER RECIPE THAT TASTES MUCH LIKE BUDJOVICE BUDVAR. FERMENT AT LAGER TEMPERATURES BETWEEN 7-13°C

01.

MALT

• 3450g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

• 16g MAGNUM 12% AA @ 90 MINUTES
• 60g SAAZ 3.75% AA @ 15 MINUTES
•60g SAAZ 3.75% AA @ 0 MINUTES / STEEP 20 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 YEAST

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 WLP001 YEAST - RECALBRATE INGREDIENTS IN BEER SMITH

 

01.

MALT

• 3800g GLADFIELD LAGER LIGHT MALT 1.4 SRM
•56g GLADFIELD TOFFEE (CARAPILS) MALT 7.6 SRM

02.

HOPS

• 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 ENGLISH 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
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES FROM BREWER:
ADD YEAST & HOLD TEMP @ 12C FOR 10-14 DAYS
THEN ALLOW YEAST TO RISE TO 15C UNTIL TERMINAL GRAVITY IS REACHED. TAKE A SAMPLE AND WARM TO ROOM TEMP TO TEST FOR DIACETYL REDUCTION. CHILL TO 5C FOR 5 DAYS THEN LAGER @ -1C FOR 2 WEEKS IN A SECONDARY BEFORE PACKAGING.

CONVERSELY USE AN ALE YEAST LIKE WLP001 AND COLD CONDITION FOR 2 WEEKS AFTER PACKAGING.


01.

MALT

• 2650g GLADFIELD PILSNER MALT 1.9 SRM 70%
• 1100g GLADFIELD AMERICAN ALE MALT 2,5 SRM 30%

02.

HOPS

• 14g MAGNUM 12% AA @ 60 MINUTES
• 14g FUGGLE NZ 6.1% AA @ 10 MINUTES
• 14g GOLDING 5% AA @ 10 MINUTES
• 14g FUGGLE NZ 6.1% AA STEEP FOR 20 MINUTES WHEN TEMP 80C  
• 14g GOLDING 5% AA STEEP FOR 20 MINUTES WHEN TEMP 80C

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
• 2ND CHOICE: MANGROVE JACK'S BAVARIAN LAGER YEAST

GERMAN MARZEN LAGER - ALL GRAIN

MAKE MINE MARZEN

20 LITERS | ABV 5.3 | IBU 27 | SRM 6.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.010
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES: MARZEN OR MARCH BEER IS A RICH LAGER STYLE THAT ORIGINATED IN BAVARIA AND IS USUALLY SERVED DURING OCTOBERFEST. TYPICALLY THEY USE MUNICH MALT AS THE BASE MALT. THIS AMERICAN RECIPE LIGHTENS THE BEER WITH AROUND ONE THIRD PILSNER MALT AND USES LIBERTY HOPS BRED IN THE USA FROM HALLERTAU MITTLEFRUH

01.

MALT

• 3100g GLADFIELD MUNICH MALT (7.9 SRM)
• 1200g GLADFIELD PILSNER MALT (1.9 SRM)

02.

HOPS

• 24g LIBERTY 6%AA @ 60 MINUTES
• 24g LIBERTY 6%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 001 CALIFORNIA ALE

US LIGHT LAGER - ALL GRAIN

DRY HOPPED LAGER

20 LITERS | ABV 4.0% | IBU 22 | SRM 1.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.039 | FG 1.008
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

01.

MALT

• 1770g GLADFIELD LAGER LIGHT (1.4 SRM)
• 810g FLAKED CORN/MAIZE (1.3 SRM)
• 810g FLAKED RICE (1 SRM)
• 110g GLADFIELD SOUR GRAPES MALT (2 SRM)

02.

HOPS

BOIL:
• 8g MAGNUM 12%AA @ 10 MINUTES 
• 18g MOUNT HOOD 6%AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINUTES:
• 28g MOUNT HOOD 6%AA @ 0 MINUTES
DRY HOP:
28g MOUNT HOOD 6%AA FOR 3 DAYS AFTER FERMENTATION HAS FINISHED


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

CZECH PILSNER - ALL GRAIN

SUMMER SESSION PILSNER

20 LITERS | ABV 4.1 | IBU 30 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.037 | FG 1.008
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

01.

MALT

• 3000g GLADFIELD PILSNER MALT (1.9 SRM)
• 340g GLADFIELD BISCUIT MALT (30.5 SRM)
• 112g GLADFIELD SOUR GRAPES (2 SRM)

02.

HOPS

BOIL:
• 14g MAGNUM 12%AA @ 60 MINUTES
• 28g SAAZ 3,75%AA @ 15 MINUTES 
STEEP/WHIRLPOOL 20 MINUTES:
• 28g SAAZ 3.75%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 800 PILSNER LAGER

CZECH PILSNER - ALL GRAIN

PILSNER URQUELL

20 LITERS | ABV 4.4 | IBU ~40 | SRM 3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.010
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
• PRONOUNCE URQUELL AS "OURKVELL" 
• 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:
• 3800g GLADFIELD PILSNER 1.6 SRM
• 56g GLADFIELD TOFFEE (CARAPILS) MALT 7.6 SRM
• 56g GLADFIELD MEDIUM CRYSTAL (CARABOHEMIAN) MALT 50.8 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM

OPTIONAL ADD FOR AUTHENTICITY:
• 1g GLADFIELD MANUKA SMOKED MALT 2 SRM

02.

HOPS

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

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (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 ~25 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 30 MINUTES
RAISE TO 72⁰ C HOLD FOR 30 MINUTES
MASH OUT @ 78⁰ C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
THE LIGHT CRYSTAL MALT EMULATES A DECOCTION MASH

01.

MALT

• 4150g GLADFIELD PILSNER 1.6 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
(OPTIONAL)

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 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

GERMAN HELLES - ALL GRAIN

AUGUSTINER EDELSTOFF

20 LITERS | ABV 5.6 | IBU ~30 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 30 MINUTES
RAISE TO 72⁰ C HOLD FOR 30 MINUTES
MASH OUT @ 78⁰ C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
THE LIGHT CRYSTAL MALT EMULATES A DECOCTION MASH

01.

MALT

• 4000g GLADFIELD PILSNER 1.6 SRM
• 550g GLADFIELD MUNICH MALT 7.9 SRM
• 56g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
(OPTIONAL)

02.

HOPS

BOIL:
• 12g MAGNUM  12% AA @ 60 MINUTES
• 48g HALLERTAU MITTELFRUEH 4.0% AA @ 5 MINUTES
STEEP/WHIRLPOOL HOPS 20 MINUTES:
• 48g HALLERTAU MITTELFRUEH 4.0% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

GERMAN DARK LAGER - 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

NOTES:
MASH IN @ 50⁰ C
RAISE TO 62⁰ C HOLD FOR 30 MINUTES
RAISE TO 72⁰ C HOLD FOR 30 MINUTES
MASH OUT @ 78⁰ C
SPARGE ~3 LITERS
BOIL 90 MIN 

01.

MALT

• 4150g GLADFIELD PILSNER 1.6 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 HOPS 30 MINUTES - START @ 90⁰ C:
• 40g HALLERTAU HERSBRUCKER 4.0% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

NZ PILSNER - 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 @ 66C | SPARGE 4 LITERS | BOIL 90 MIN 

NOTES:
KEEP FERMENTATION TEMPERATURE AROUND 14⁰ C

01.

MALT

MASH:
• 1800g GLADFIELD LAGER LIGHT 1.4 SRM (44.5%)
• 1800g GLADFIELD PILSNER 1.9 SRM (44.5%)
• 224g GLADFIELD GLADIATOR 5.1 SRM (5.5%)
• 112g GLADFIELD SOUR GRAPES 2.0 SRM (2.8%)
•112g GLADFIELD TOFFEE (CARAPILS) 5.3 SRM (2.8%)

02.

HOPS

BOIL:
• 13g MAGNUM 12% AA @ 60 MINUTES
• 56g TROPADELIC® 6% AA @ 10 MINUTES
STEEP/WHIRLPOOL HOPS 20 MINUTES:
• 56g TROPADELIC® 6%

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: WLP 001 CALIFORNIA ALE

AU/MEXICAN STYLE LAGER - ALL GRAIN

SEIS HERMANOS LAGER

20 LITERS | ABV 4.5 | IBU 17.4 | SRM 3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 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:
• 2900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 490g CORN FLAKED 1.3 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 500g BROWN RICE EXTRACT SYRUP 7.0 SRM
• 8g MAGNUM @ 60 MINS
• 14g LIBERTY 5.9% AA @ 10 MINS
• 14g LIBERTY 5.9% AA @ FLAME OUT/STEEP 30 MINS

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: WLP 800 PILSNER LAGER YEAST

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 @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
SUBSTITUTE HOPS AVAILABLE IN NZ:
MAGNUM FOR MILLENIUM
SAAZ FOR STERLING
LIBERTY FOR HALLERTAU

01.

MALT

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

02.

HOPS

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

US LAGER - ALL GRAIN

MOUNT HOOD LAGER

20 LITERS | ABV 5.0 | IBU ~28 | SRM 2.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE ~3 LITERS
BOIL 90 MIN 

01.

MALT

• 4150g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD TOFFEE (CARAPILS) MALT 5.3 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM

02.

HOPS

BOIL:
• 11g MAGNUM 12.5% AA @ 60 MINUTES
• 28g MOUNT HOOD 6% AA @ 10 MINUTES
STEEP WHIRLPOOL 30 MINS START@ 90°C:
•28g MOUNT HOOD 6% 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: WLP 800 PILSNER LAGER YEAST

USA LAGER - ALL GRAIN

LIBERTY HARVEST LAGER

20 LITERS | ABV 5.0 | IBU 30.6 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
THIS RECIPE USES DRIED HOPS.
FOR A FRESH HOP LAGER SUBSTITUTE 112g (14g x 8) FRESH LIBERTY HOPS FOR EACH 14g ADDITION AT 30, 10 & 0 MINUTES. 

01.

MALT

• 3900g GLADFIELD LAGER LIGHT MALT 1.4 SRM  
• 224g GLADFIELD VIENNA MALT 3.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 8g MAGNUM 12.0% AA @ 60 MINUTES
• 14g LIBERTY 6% AA @ 30 MINUTES
• 14g LIBERTY 6% AA @ 10 MINUTES
• 14g LIBERTY 6% AA @ 0 MINUTES / STEEP FOR 15-20 MINUTES

• (OPTIONAL) DRY HOP WITH 56g LIBERTY FOR 3 DAYS AFTER FERMENTATION HAS FINISHED

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: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

USA LAGER - ALL GRAIN

MOUNT HOOD HARVEST LAGER

20 LITERS | ABV 5.0 | IBU 30.6 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
THIS RECIPE USES DRIED HOPS.
FOR A FRESH HOP LAGER SUBSTITUTE 112g (14g x 8) FRESH MOUNT HOOD HOPS FOR EACH 14g ADDITION AT 30, 10 & 0 MINUTES.

01.

MALT

• 3900g GLADFIELD LAGER LIGHT MALT 1.4 SRM  
• 224g GLADFIELD VIENNA MALT 3.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 8g MAGNUM 12.0% AA @ 60 MINUTES
• 14g MOUNT HOOD 6% AA @ 30 MINUTES
• 14g MOUNT HOOD 6% AA @ 10 MINUTES
• 14g MOUNT HOOD 6% AA @ 0 MINUTES / STEEP FOR 15-20 MINUTES

• (OPTIONAL) DRY HOP WITH 56g MOUNT HOOD FOR 3 DAYS AFTER FERMENTATION HAS FINISHED

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: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

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
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
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, Southern Cross.
 

01.

MALT

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

02.

HOPS

• 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
SPARGE 3 - 4.5 LITERS
BOIL 90 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, Southern Cross.
 

01.

MALT

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

02.

HOPS

• 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 LAGER - 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 | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
SUBSTITUTE MAGNUM FOR GALENA

 

01.

MALT

MASH:
• 2900g GLADFIELD PILSNER 1.9 SRM
• 490g CORN FLAKED 1.3 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 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 

START OF BOIL:
• 400g RICE EXTRACT SYRUP
15 MINS BEFORE END BOIL:
• 1 tsp IRISH MOSS
(or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 940 MEXICAN LAGER
• 2ND CHOICE: WLP 802 CZECH BUDEJOVICE LAGER

SESSION PILSNER - ALL GRAIN

SAAZ SUMMER SESSION PILSNER

20 LITERS | ABV 4.0 | IBU 35.4 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.010
MASH 90 MIN @ 67⁰ C | BOIL 90 MIN 

NOTES: 

01.

MALT

MASH:
• 3250g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD MUNICH MALT 7.6 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD SOUR GRAPES MALT 2 SRM 

02.

HOPS

BOIL:
• 58g SAAZ 3.75% AA @ 60 MINUTES
• 28g SAAZ 3.75% AA @ 10 MINUTES
• 28g SAAZ 3.75% AA @ 0 MINUTES   / STEEP 20 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

NZ PILSNER - ALL GRAIN

PANHEAD PORT ROAD PILSNER

20 LITERS | ABV 5.2 | IBU ~34 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67⁰ C | BOIL 90 MIN 

NOTES: 

01.

MALT

MASH:
• 4300g GLADFIELD PILSNER MALT 1.9 SRM [97.5%]
• 56g GLADFIELD LIGHT CRYSTAL MALT 32 SRM [1.3%]
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM [1.3%]

02.

HOPS

BOIL:
• 10g SOUTHERN CROSS 13% AA @ 60 MINUTES
• 14g RIWAKA 5.25% AA @ 10 MINUTES
• 14g MOTUEKA 7% AA @ 10 MINUTES
STEEP/WHIRLPOOL (20 MINUTES)
• 14g RIWAKA 5.25% AA @ 0 MINUTES
• 14g MOTUEKA 7% AA @ 0 MINUTES
• 10g NELSON SAUVIN 12% AA @ 0 MINUTES
DRY HOP FOR 3 DAYS:
• 28g RIWAKA
• 14g 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: WLP 830 GERMAN LAGER

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 @ 67⁰ C (see notes)
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES: 

01.

MALT

• 4600g GALDFIELD MUNICH MALT (7.9 SRM)
• 224g GALDFIELD LIGHT CRYSTAL MALT (32 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 830 GERMAN LAGER
• 1ST CHOICE: WLP 820 OCTOBERFEST/MARZEN LAGER

NEW WORLD PILSNER - ALL GRAIN

TANGERINE DREAM® / LIBERTY PILSNER

20 LITERS | ABV 4.6 | IBU ~40 | SRM 3.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.011
MASH 90 MIN @ 66/68⁰C | BOIL 90 MIN 

NOTES: 

01.

MALT

• 2000g GLADFIELD PILSNER MALT (1.9 SRM)
• 2000g GLADFIELD LAGER LIGHT MALT (1.4 SRM)
• 56g GLADFIELD GLADIATOR MALT (5.1 SRM)
• 56g GLADFIELD LIGHT CRYSTAL MALT (32 SRM) 

02.

HOPS

BOIL:
• 8g MAGNUM 12%AA @ 60 MINUTES
• 14g LIBERTY 5.9%AA @ 15 MINUTES
• 28g TANGERINE DREAM® 11.35%AA @ 15 MINUTES
STEEP/WHIRLPOOL 30 MINS @ 90⁰ C:
• 14g LIBERTY 5.9%AA
• 28g TANGERINE DREAM® 11.35%AA
DRY HOP: (OPTIONAL)
• 56g TANGERINE DREAM® AFTER FERMENTATION HAS FINISHED FOR 3 DAYS

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

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 - SEE NOTES | SPARGE 3 LITERS | BOIL 70 MIN 

NOTES: 
• 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
• RETURN TO MASH WHICH SHOULD BRING TEMP TO 77⁰ C
• MASH OUT ADDING FIRST WORT HOPS TO BOIL KETTLE

01.

MALT

• 4250g GLADFIELD PILSNER MALT (2.0 SRM)

02.

HOPS

FIRST WORT:
• 14g SPALTER SELECT 4.75% AA 
• 14g TRADITION 6% AA 
BOIL:
• 10g SPALTER SELECT 4.75% AA @ 50 MINUTES
• 10g TRADITION 6% AA @ 50 MINUTES
• 14g HALLERTAU MITTLEFRUEH 4%AA @ 15 MINUTES
• 14g TETTNANG 4.5%AA @ 15 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 14g HALLERTAU MITTLEFRUEH 4%AA
• 14g TETTNANG 4.5%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

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
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

01.

MALT

• 3800g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR 5.1 SRM
• 56g GLADFIELD LIGHT CRYSTAL 32 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:
• 14g HERSBRUCKER 2.75% AA
• 14g SAAZ 3.75% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 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 | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
THIS RECIPE DOES NOT INCLUDE 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

• 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

• 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

US/MEXIACAN 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 90 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

• 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

ANCHOR CALIFORNIA LAGER

20 LITERS | ABV 4.8 | IBU 30 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

01.

MALT

• 3800g GLADFIELD AMERICAN ALE MALT 1.9 SRM  
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 28g CLUSTER 7.0% AA @ 60 MINUTES
• 14g CLUSTER 7% 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 YEAST

USA LAGER - ALL GRAIN

FIRESTONE WALKER PIVO PILS

20 LITERS | ABV 5.3 | IBU 40 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 90 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®

01.

MALT

• 4100g PILSNER MALT 1.7 SRM  
• 224g CARA-PILS / DEXTRINE MALT 2.0 SRM
• 56g CRYSTAL 30L 30 SRM

02.

HOPS

BOIL:
• 18g MAGNUM 12.0% AA @ 60 MINUTES
• 14g SPALTER SELECT 4.75% AA @ 30 MINUTES
• 14g TRADITION 6% 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: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

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 90 MIN 

01.

MALT

• 3500g GLADFIELD PILSNER MALT 1.9 SRM 
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g 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

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 FOR 25 MINS & 66°C FOR 90 MINUTES
BOIL 90 MIN 

NOTES:

01.

MALT

• 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

USA BOCK LAGER - ALL GRAIN

SHINER BOCK

20 LITERS | ABV 4.4 | IBU 17 | SRM 10 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
The style known now as bock was a dark, malty, lightly hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "bock".

01.

MALT

• 3800g GLADFIELD LAGER LIGHT MALT 1.4 SRM  
• 224g GLADFIELD VIENNA MALT 3.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 10g MAGNUM 12.0% AA @ 60 MINUTES
• 14g 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: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

US LAGER - ALL GRAIN

SCHLITZ GUSTO 60'S ERA

20 LITERS | ABV 4.7 | IBU 30 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
THIS RECIPE IS A CLONE OF THE 60's ERA SCHLITZ WHEN IT WAS THE LARGEST BREWERY IN THE WORLD BEFORE THE INFAMOUS "REFORMULATION" THAT SENT THE BREWERY BROKE

01.

MALT

• 2000g GLADFIELD PILSNER MALT 1.9 SRM
• 925g FLAKED CORN/MAIZE 1.3 SRM
• 925g GLADFIELD AMERICAN ALE MALT 5.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 28g CLUSTER 7% AA @ 60 MINUTES
• 28g CLUSTER 7% 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 840 AMERICAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

GERMAN LAGER - ALL GRAIN

MUNICH HELLES

20 LITERS | ABV 4.5 | IBU 19.4 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:
If you don’t have a reliable way of controlling the temperature, you probably should hold off on brewing a Munich Helles recipe or, most other lagers and wait for Nature to give you the opportunity to control the temperature naturally. A basement or garage in the Winter reminds me of the caves once used to lager beer. 

01.

MALT

• 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

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 

01.

MALT

• 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

CONTINENTAL 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 90 MIN 

NOTES:
A FULLERS SEASONAL RELEASE

01.

MALT

• 2150g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 2150g GLADFIELD PILSNER MALT 1.9 SRM 
• 56g GLADFIELD TOFFEE CARA MALT 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: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

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 1.050 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | BOIL 90 MIN 

NOTES:
WE HAD THE PLEASURE OF SAMPLING MOST OF THE URBAN CHESTNUT HALLERTAUER BEERS WHEN WE STAYED IN WOLNZACH, BAVARIA. THE BREWER FLORIAN KUPLENT IS A NATIVE OF THE AREA AND NOW SPENDS PART OF THE YEAR THERE AND THE OTHER PART AT URBAN CHESTNUT IN ST. LOUIS, USA.

HALLERTAU PHOTO PAGE


01.

MALT

MALT:
• 4350g GLADFIELD PILSNER MALT 1.9 SRM 
• 84g GLADFIELD TOFFEE CARA MALT 7.6 SRM

02.

HOPS

BOIL:
• 21g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 30g 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 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
WE HAD THE PLEASURE OF SAMPLING MOST OF THE URBAN CHESTNUT HALLERTAUER BEERS WHEN WE STAYED IN WOLNZACH, BAVARIA. THE BREWER FLORIAN KUPLENT IS A NATIVE OF THE AREA AND NOW SPENDS PART OF THE YEAR THERE AND THE OTHER PART AT URBAN CHESTNUT IN ST. LOUIS, USA.

HALLERTAU PHOTO PAGE

01.

MALT

• 4300g GLADFIELD PILSNER MALT 1.9 SRM 
• 56g GLADFIELD TOFFEE CARA MALT 7.6 SRM

02.

HOPS

• 14g PERLE 8.8% AA @ 60 MINUTES
• 42g 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 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015
MASH AT 67°C FOR 90 MINS | BOIL 90 MIN 

NOTES:

HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 4356g GLADFIELD PILSNER MALT 1.9 SRM 
• 666g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD TOFFEE CARA MALT 5.3 SRM

02.

HOPS

BOIL:
• 8g HALLERTAU MAGNUM 14% AA @ 60 MINUTES
• 28g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES
• 28g HALLERTAU PERLE 8% AA @ 10 MINUTES
DRY HOP - 3 DAYS:
 • 28g HALLERTAU MITTLEFRUEH
• 28g HALLERTAU PERLE

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
SPARGE 3 - 4.5 LITERS
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

• 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
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

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 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.012
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 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 

HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 4600g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 10g HALLERTAU ARIANA 12% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS @98°C :
• 10g HALLERTAU CALLISTA 3.8% AA
• 7g HALLERTAU AMARILLO 9.2% AA
• 7g HALLERTAU PERLE 8% AA
DRY HOP - 3 DAYS:
 • 14g HALLERTAU CALLISTA
• 14g HALLERTAU PERLE
• 14g HALLERTAU ARIANA
• 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 MINUTES
SPARGE 3 - 4.5 LITERS
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 HELLES - ALL GRAIN

URBAN CHESTNUT HALLERTAUER HELLES

20 LITERS | ABV 4.7 | IBU ~18 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

HALLERTAU PHOTO PAGE 

01.

MALT

MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 19g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 28g HALLERTAU SAPHIR 3.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20MINS:
• 28g HALLERTAU SAPHIR 3.5% 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 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 | SPARGE 3 LITERS | 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 
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:
ALTHOUGH SUMMIT IS THE HOP USED IN "PILS 'N' THRILLS" WE BELIEVE THE HOPS BELOW OFFER A MORE PLEASANT SENSORY EXPERIENCE. YOUR CALL!

SUBSTITUTES FOR SUMMIT (softer bittering):
• 17 g of MAGNUM @ 12%AA
• 16 g of SOUTHERN CROSS @ 13%AA

01.

MALT

• 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 

• 1 tsp Irish Moss @ 15 minutes before flame out (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 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

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

01.

MALT

MASH:
• 4356g GLADFIELD LAGER LIGHT MALT 1.4 SRM 
• 224g 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

VIENNA LAGER - ALL GRAIN

NEGRA MODELO VIENNA LAGER

20 LITERS | ABV 5.4 | IBU ~27 | SRM 13.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 90 MIN

NOTES:
SUBSTITIUTE MAGNUM FOR GALENA

01.

MALT

MASH:
• 3400g GLADFIELD PILSNER MALT 1.9 SRM 
• 672g GLADFIELD VIENNA MALT 3.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 14g GALENA 12.5% AA @ 60 MINUTES
• 28g HALLERTAU HERSBRUCKER 4% AA @ 10 MINUTES
• 28g TETTNANG 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

GERMAN MARZEN - ALL GRAIN

AYINGER OCTOBER FEST-MARZEN

20 LITERS | ABV 5.9 | IBU ~24 | SRM 8.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 90 MIN

NOTES:  

01.

MALT

MASH:
• 3200g GLADFIELD PILSNER MALT 1.9 SRM 
• 1400g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM

02.

HOPS

BOIL:
• 48g TETTNANG 4% AA @ 60 MINUTES
• 18g HALLERTAU HERSBRUCKER 4% AA @ 15 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 

GERMAN MAIBOCK/HELLES BOCK - ALL GRAIN

AYINGER MAIBOCK

20 LITERS | ABV 6.7 | IBU ~26 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.017
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 90 MIN

NOTES:

01.

MALT

MASH:
• 43950g GLADFIELD PILSNER MALT 1.9 SRM 
• 1500g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD AURORA MALT 29.4 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 60g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 14g HALLERTAU HERSBRUCKER 4% AA @ 15 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

GERMAN DOPPLEBOCK - ALL GRAIN

AYINGER CELEBRATOR DOPPLEBOCK

20 LITERS | ABV 7.8 | IBU ~24 | SRM 18.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.020
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4650g GLADFIELD PILSNER MALT 1.9 SRM 
• 1750g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 22g NORTHERN BREWER 8.5% AA @ 60 MINUTES
• 14g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 14g HALLERTAU HERSBRUCKER 4% AA @ 15 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 YEAST

UK LAGER - ALL GRAIN

FULLER'S GALLEON DRY HOPPED LAGER

20 LITERS | ABV 4.8 | IBU ~25 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:
THE FERMENTATION FOR THIS BEER USES AN ALE YEAST 

01.

MALT

MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 10g LORAL 10.5% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINS @ 98°C:
• 14g LORAL 10.5% AA
DRY HOP - 3 DAYS:
 • 28g LORAL
• 28g NELSON SAUVIN

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST

JAPANESE LAGER - ALL GRAIN

ASAHI DRAFT

20 LITERS | ABV 4.1 | IBU ~15 | SRM 3.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.012
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 2700g GLADFIELD LAGER LIGHT MALT 1.4 SRM 
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM

02.

HOPS

BOIL:
• 500g RICE EXTRACT SYRUP 7 SRM
• 28g SAAZ 3.75% AA @ 60 MINUTES
• 14g 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: FERMENTIS S-189 SWISS LAGER YEAST

IRISH LAGER - ALL GRAIN

HARP LAGER

20 LITERS | ABV 5.0 | IBU ~26 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 3900g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD GLADISTOR MALT 5.1 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 45g HERSBRUCKER 4% AA @ 60 MINUTES
• 14g HERSBRUCKER 4% AA @ 15 MINUTES
 • 14g SAAZ 3.75% AA @ 15 MINUTES
 • 7g HERSBRUCKER 4% AA @ 5 MINUTES
 • 7g 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 W-34/70 LAGER YEAST

US LAGER - ALL GRAIN

BITBURGER PREMIUM PILS

20 LITERS | ABV 4.8 | IBU ~36 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 4356g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 30g NORTHERN BREWER 8.5% AA @ 60 MINUTES
• 14g PERLE 8% AA @ 15 MINUTES
• 7g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES
•7g TETTNANGER 4.5% AA @ 5 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

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

US LAGER - ALL GRAIN

KIRIN LAGER

20 LITERS | ABV 4.9 | IBU ~27 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3400g GLADFIELD LAGER LIGHT MALT 1.4 SRM 
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 500g RICE SYRUP @ 60 MINUTES
• 28g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 28g SAAZ 3.75% AA @ 60 MINUTES
• 7g HALLERTAU HERSBRUCKER 4% AA @ 15 MINUTES
• 7g SAAZ 3.75% AA @ 15 MINUTES
• 7g HALLERTAU HERSBRUCKER 4% AA @ 2 MINUTES
• 7g SAAZ 3.75% AA @ 2 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: FERMENTIS S-189

GERMAN FESTBIER - ALL GRAIN

SPATEN OKTOBERFESTBIER

20 LITERS | ABV 5.7 | IBU ~22 | SRM 7.1 | MASH EFFICIENCY 80% | PRE BOIL 24L | OG 1.058 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 90 MIN

NOTES:  
ALTERNATE MASH
25 MINS @ 50°C
90 MINS @ 67°C
RAISE TO 78°C MASH OUT



01.

MALT

MASH:
• 1500g GLADFIELD MUNICH MALT 7.9 SRM
• 1500g GLADFIELD VIENNA MALT 3.5 SRM
• 1430g GLADFIELD PILSNER MALT 1.9 SRM 
• 112g GLADFIELD AURORA MALT 29.4 SRM
• 112g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM

02.

HOPS

BOIL:
• 17g NORTHERN BREWER 8.5% AA @ 60 MINUTES
• 17g HALLERTAU HERSBRUCKER 4% 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-37/40

GERMAN FESTBIER/MARZEN - ALL GRAIN

HACKER PSCHORR OKTOBERFEST MARZEN

20 LITERS | ABV 5.7 | IBU ~25 | SRM 7.5 | MASH EFFICIENCY 80% | PRE BOIL 24L | OG 1.057 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 90 MIN

NOTES:
ALTERNATE MASH
25 MINS @ 50°C
90 MINS @ 67°C
RAISE TO 78°C MASH OUT 

01.

MALT

MASH:
• 2300g GLADFIELD MUNICH MALT 7.9 SRM
• 2100g GLADFIELD PILSNER MALT 1.9 SRM 
• 112g GLADFIELD MEDUIM CRYSTAL MALT 56.3 SRM
• 56g GLADFIELD AURORA MALT 29.4 SRM
• 56g GLADFIELD BISCUIT MALT 30.5 SRM

02.

HOPS

BOIL:
• 30g HALLERTAU HERSBRUCKER 4% AA @ 60 MINUTES
• 30g TETTNANG 4% 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-37/40

GERMAN OKTOBERFEST MARZEN - ALL GRAIN

WURZBURGER OKTOBERFEST

20 LITERS | ABV 5.4 | IBU ~23 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.014
MASH AT 67°C FOR 90 MIN | SPARGE 3 L | BOIL 60 MIN

NOTES:
ALTERNATIVE MASH
25 MINS @ 50°C
90 MINS @ 67°C
RAISE TO 78°C MASH OUT

01.

MALT

MASH:
• 2300g GLADFIELD PILSNER MALT 1.9 SRM
• 1500g GLADFIELD VIENNA MALT 7.9 SRM  
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 28g SAAZ 3.75% AA @ 60 MINUTES
• 28g TETTNANG 4% 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-37/40

UK LAGER - ALL GRAIN

BREWDOG LOST LAGER

20 LITERS | ABV 4.7% | IBU ~37 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.008
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: 
BOCK IS A STRONG LAGER ORIGINATING IN EINBECK, GERMANY

01.

MALT

MASH:
• 3670g GLADFIELD PILSNER MALT 1.9 SRM
• 240g GLADFIELD GLADIATOR MALT 4.2 SRM

02.

HOPS

BOIL:
• 15g MAGNUM 14% AA @ 60 MINUTES
• 15g SPALTER 4.5% AA @ 20 MINUTES
• 15g SPALTER 4.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINS:
• 30g SAPHIR 3.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 30g SAPHIR

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70

GERMAN BOCK - ALL GRAIN

EINBECKER ÜR BOCK HELL

20 LITERS | ABV 6.5 | IBU ~36 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.016
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES: 
BOCK IS A STRONG LAGER ORIGINATING IN EINBECK, GERMANY

01.

MALT

MASH:
• 5150g GLADFIELD PILSNER MALT 1.9 SRM (92%)
• 224g GLADFIELD MUNICH MALT 7.9 SRM (4%)
• 112g GLADFIELD AURORA MALT 29.4 SRM (2%)
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM (2%)

02.

HOPS

BOIL:
• 24g MAGNUM 12% AA @ 60 MINUTES
• 14g PERLE 8% AA @ 15 MINUTES
• 14g HALLERTAUER HERSBRUCKER 4% AA @ 10 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70

GERMAN BOCK - ALL GRAIN

EINBECKER ÜR BOCK DUNKEL

20 LITERS | ABV 6.7 | IBU ~36 | SRM 8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.016
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES: 
BOCK IS A STRONG LAGER ORIGINATING IN EINBECK, GERMANY

01.

MALT

MASH:
• 3000g GLADFIELD PILSNER MALT 1.9 SRM (51.7%)
• 2550g GLADFIELD MUNICH MALT 7.9 SRM (43.9%)
• 141g GLADFIELD LIGHT CRYSTAL MALT 32 SRM (2.4%)
• 112g GLADFIELD BICUIT MALT 30.5 SRM (1.9%)

02.

HOPS

BOIL:
• 25g MAGNUM 12% AA @ 60 MINUTES
• 14g PERLE 8% AA @ 15 MINUTES
• 14g HALLERTAUER HERSBRUCKER 4% AA @ 10 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: SAFLAGER W-34/70

NZ PILSNER - ALL GRAIN

EYREWELL NZ PILSNER

20 LITERS | ABV 5.0 | IBU ~34 | SRM ~2.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.008
MASH 60 MIN @ 65°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
IF YOUR EQUIPMENT ALLOWS, MASH 60 MIN @ 65°C THEN STEP TO 76°C TO SPARGE & MASH OUT

01.

MALT

MASH:
• 1900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 1900g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM  

02.

HOPS

BOIL:
• 28g MOTUEKA 7.0% AA @ 60 MINUTES
• 28g WAKATU 7.5% AA @ 10 MINUTES
• 28g RIWAKA 5.25% 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 830 GERMAN LAGER YEAST

GERMAN HELLES - ALL GRAIN

SPATEN MÜNCHNER HELLES

20 LITERS | ABV 5.2 | IBU 20 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN  

01.

MALT

• 3800g GLADFIELD PILSNER MALT 1.9 SRM
• 340g GLADFIELD GLADIATOR MALT 5.1 SRM
• 170g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 

02.

HOPS

BOIL:
• 14g NORTHERN BREWER 8.5% AA @ 60 MINUTES
• 14g SPALTER SELECT 4.75% 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

DUTCH PREMIUM PILSNER - ALL GRAIN

GROLSCH PREMIUM PILSNER

20 LITERS | ABV 5.0 | IBU ~36 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

MASH:
• 3780g GLADFIELD PILSNER MALT 1.9 SRM
• 336g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD GLADIATOR DEXTRIN MALT 5.1 SRM

02.

HOPS

BOIL:
• 20g MAGNUM 12% AA @ 60 MINUTES
• 20g SMARAGD (EMERALD) 5% 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 830 GERMAN LAGER 

DUTCH BLONDE PILSNER - ALL GRAIN

GROLSCH PREMIUM BLOND

20 LITERS | ABV 4.0 | IBU ~32 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.04. | FG 1.009 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

MASH:
• 2220g GLADFIELD PILSNER MALT 1.9 SRM
• 1110g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12% AA @ 60 MINUTES
• 16g SMARAGD (EMERALD) 5% 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 830 GERMAN LAGER 

GERMAN FESTBIER LAGER - ALL GRAIN

BREWDOG DOGTOBER-FEST

20 LITERS | ABV 5.4 | IBU ~25 | SRM 6.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.014
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
THIS RECIPE SUBSTITUTES WAKATU HOPS FOR TETTNANGER HOPS

01.

MALT

MASH:
• 2500g GLADFIELD MUNICH MALT 7.9 SRM 
• 1000g GLADFIELD PILSNER MALT 1.9 SRM
• 1000g GLADFIELD VIENNA MALT 3.5 SRM

02.

HOPS

BOIL:
• 10g WAKATU 7.5% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 30 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 20g WAKATU 7.5% 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 YEAST

NZ AMBER LAGER - ALL GRAIN

EYREWELL MAIBOCK DOUBLE HOPPED AMBER LAGER

20 LITERS | ABV 6.4 | IBU ~35 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.013
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4200g GLADFIELD PILSNER MALT 1.9 SRM 
• 1200g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2.0 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 10g WAKATU 7.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C BEFORE ADDING HOPS: 
• 40g TANGERINE DREAM 11.35% AA 
• 20g MOTUEKA 7.0% AA
• 20g WAKATU 7.5% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 30g TANGERINE DREAM 
• 20g MOTUEKA
• 20g WAKATU 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 800 PILSNER LAGER YEAST

NZ VIENNA LAGER - ALL GRAIN

EYREWELL VIENNA LAGER

20 LITERS | ABV 5.0 | IBU ~25 | SRM 5.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH AT 67°C FOR 90 MINUTES
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 1670g GLADFIELD PILSNER MALT 1.9 SRM
• 1670g GLADFIELD VIENNA MALT 3.5 SRM 
• 700g GLADFIELD MUNICH MALT 7.9 SRM
• 180g GLADFIELD REDBACK MALT 33 SRM
• 180g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C BEFORE ADDING HOPS: 
• 20g TANGERINE DREAM 11.35% AA 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 800 PILSNER LAGER YEAST

NZ MÜNCHNER HELLES - ALL GRAIN

EYREWELL MÜNCHNER HELLES

20 LITERS | ABV 4.8 | IBU ~23 | SRM 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 1850g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 1850g GLADFIELD PILSNER MALT 1.9 SRM
• 340g GLADFIELD MUNICH MALT 7.9 SRM
• 71g GLADFIELD SOUR GRAPES MALT 2 SRM 

02.

HOPS

BOIL:
• 10g MAGNUM 12.5% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 10 MINUTES
• 20g WAKATU 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 830 GERMAN LAGER

NZ LAGER - ALL GRAIN

EYREWELL PROTOTYPE VOLLBIER HELL

20 LITERS | ABV 4.7 | IBU ~20 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.011
MASH - see notes | SPARGE 3 LITERS | BOIL 120 MIN

NOTES:
Vollbier means “whole beer” or “entire beer.” Until 1993, that was just a tax category—it meant the beer was middle-strength. Hell means light colour.

Mill the grains and mash in with 16 liters of 66°C water to reach about 144°F 60°C. Rest 20 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 158°F (70°C). Rest 20 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 170°F (77°C). Rest 10 minutes, then mash out.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 26 liters of wort—or more, depending on your evaporation rate. Boil for 120 minutes, following the hops schedule. After the boil, chill the wort to 7°C and pitch the yeast. Allow the temperature to rise to 9°C and ferment. When fermentation is complete, lager at 1°C for at least 4 weeks, preferably longer.

During the mash, don’t stress if you miss your temperatures by a couple of degrees. The decoctions and steps will still do what they’re supposed to—specifically: maltose rest, dextrinization rest, and mash out, with some great malty flavor development via Maillard reactions along the way.

01.

MALT

MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

BOIL:
• 10g WAKATU 7.5% AA @ 120 MINUTES
• 10g LIBERTY 5.9% AA @ 60 MINUTES
• 10g RIWAKA 5.25% AA @ 30 MINUTES 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST

ITALIAN PILSNER - ALL GRAIN

BIRIFICIO ITALIANO TIPOPILS

20 LITERS | ABV 5.2 | IBU ~32 | SRM 3.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.010
MASH @ 67°C 90 MINS | SPARGE 3 L | BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 4400g GLADFIELD PILSNER MALT 1.9 SRM
• 40g GLADFIELD LIGHT CRYSTAL MALT 32.0 SRM

02.

HOPS

BOIL 90 MINS:
• 14g MAGNUM 13% AA @ 75 MINUTES
• 11g PERLE 10% AA @ 45 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES WHEN TEMP HITS 98°C:
• 14g SPALTER SELECT 4.75% AA
• 7g SAPHIR 3.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
 • 14g SPALTER SELECT 4.75% AA
• 7g SAPHIR 3.5% 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 YEAST

ITALIAN PREMIUM PILSNER - ALL GRAIN

PERONI NASTRO AZZURO

20 LITERS | ABV 5.0 | IBU ~20 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.003 
MASH (SEE BELOW) | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
* MIX CORN SYRUP & CORN SUGAR WITH SOME WORT IN A SEPERATE CONTAINER UNTIL DISSOLVED AND RETURN TO THE BOIL

MASH IN @ 55°C
RAISE TO 62°C FOR 45 MINS
RAISE TO 72°C FOR 45 MINS
RAISE TO 78°C FOR MASH OUT


01.

MALT

MASH:
• 2500g GLADFIELD PILSNER MALT 1.9 SRM [76.6%]
• 65g GLADFIELD SOUR GRAPES MALT 3.0 SRM [2%]

02.

HOPS

BOIL:
• 350g CORN SUGAR (DEXTROSE) 0 SRM [10.7%] *
• 350g CORN SYRUP 1.0 SRM [10.7%] *
• 20g MAGNUM 12% AA @ 60 MINUTES [18.4 IBU]
• 20g SAAZ 5% AA @ 10 MINUTES [2.4 IBU]

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 

USA PREMIUM PILSNER - ALL GRAIN

FIRESTONE WALKER WELCOME TO LA

20 LITERS | ABV 5.4 | IBU ~30 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.011 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

MASH:
• 3650g GLADFIELD PILSNER MALT 1.9 SRM
• 450g GLADFIELD MUNICH MALT 7.9 SRM
• 225g GLADFIELD GLADIATOR DEXTRIN MALT 5.1 SRM
• 225g GLADFIELD TOFFEE CARA MALT 5.1 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
STEEP/WHIRLPOOL 60 MINS @ 85°C:
• 12g CITRA 12% AA
• 12g HUELL MELON 7.2% AA
• 12g MANDARINA BAVARIA 8.5% AA
• 12g SIMCOE 13% 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 

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 (SEE NOTES) | SPARGE 3 LITERS | 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 (SEE NOTES) | SPARGE 3 LITERS | 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 

ITALIAN PREMIUM PILSNER - ALL GRAIN

BIRRA VENEZIA (UNFILTERED)

20 LITERS | ABV 5.2 | IBU ~32 | SRM 5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.010 
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 75 MIN

NOTES:
SUBSTITUTE MALTS
• GLADFIELD PILSNER MALT 1.9 SRM
• GLADFIELD SOUR GRAPES MALT 2 SRM
• GLADFIELD MEDIUM CRYSTAL MALT 51 SRM 
• GLADFIELD GLADIATOR MALT 5.1 SRM

SUBSTITUTE HOPS
DIAMANT - SPALT 
AURUM - TETTNANGER

MASH:
Mash in at roughly 20 °C. Raise the mash temperature slowly to 66 °C for a 10-minute rest. Raise the mash temperature slowly to 72 °C for a second, 20-minute rest. Increase the mash temperature slowly to 77 °C for a third, 10-minute rest. Recirculate until the runnings are clear and then sparge with enough water to collect 25.5 L in the kettle, boil for 75 minutes following the hop schedule. Ferment at 12 °C. Raise temperature to 15 °C for 1 week when fermentation slows. Dump yeast, dry hop for 3 days then remove hops and lager for 3 weeks.

01.

MALT

MASH:
• 4000g WEYERMANN PILSNER MALT 1.7 SRM
• 90g WEYERMANN ACIDULATED 1.8 SRM
• 90g WEYERMANN CARAMUNICH I MALT 51 SRM
• 65g WEYERMANN CARAFOAM MALT 2 SRM

02.

HOPS

BOIL:
• 14g HALLERTAU BLANC 10.5% AA @ 60 MINUTES
• 14g HUELL MELON 7.2% AA @ 30 MINUTES
STEEP WHIRLPOOL 60 MINS @ 90°C:
• 7g DIAMANT 5% AA
• 6g AURUM 5% AA
DRY HOP FOR 3 DAYS REMOVE BEFORE LAGERING:
• 7g DIAMANT 5% AA
• 6g AURUM 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 

ITALIAN PREMIUM PILSNER - ALL GRAIN

BIRRA MEDITERRANEA

20 LITERS | ABV 4.7 | IBU ~40 | SRM 3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.013 
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
• Mash in at roughly 20 °C.
• Raise the mash temperature slowly to 66 °C for a 10-minute rest.
• Raise the mash temperature slowly to 72 °C for a 20-minute rest.
• Raise the mash temperature slowly to 77 °C for a 10-minute rest. 
• Lauter and sparge slowly.

SUBSTITUTE HOPS
AURORA (MAGNUM)
BOBEK (STYRIAN GOLDING, FIRST GOLD, SAAZ)

SUBSTITUTE MALTS

01.

MALT

MASH:
• 4000g WEYERMANN PILSNER MALT 1.7 SRM
• 450g WEYERMANN CARAFOAM MALT 2 SRM
• 136g WEYERMANN ACIDULATED 1.8 SRM

02.

HOPS

BOIL:
• 24g AURORA 8% AA @ 60 MINUTES
• 34g BOBEK 5.6% 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 

USA PREMIUM LAGER - ALL GRAIN

GREEN BENCH BENCH LIFE LAGER

20 LITERS | ABV 4.6 | IBU ~7 | SRM 2.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 67°C WITH A SINGLE DECOCTION
SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3800g GLADFIELD LAGER LIGHT 1.4 SRM
• 336g GLADFIELD MALTED MAIZE 2.0 SRM

02.

HOPS

BOIL:
• 10g MOUNT HOOD 6% AA @ 60 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST

USA PILSNER - ALL GRAIN

GREEN BENCH POSTCARD PILS

20 LITERS | ABV 4.7 | IBU ~35 | SRM 2.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67°C WITH A SINGLE DECOCTION
SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
CRAFT BEER & BREWING MAGAZINE REVIEW
Green Bench Brewing Co Postcard Pils
Style: Pilsner (American)
ABV: 4.7 IBU: 35
Score: 98/100

What the brewers say:
Single-decoction American-style pilsner, brewed with German Barke Pilsner malt, corn, and U.S.-grown Mt. Hood hops.

What our panel thought:
Brilliant yellow-gold. Lovely nose rounds herbal-floral-zest hops with light, pure, sweet malt into a familiar gestalt. On the palate: Clean, lightly bready malt meets spicy-herbal hop flavor and a balancing bitterness. Nice and round, with enough body to hold that hop flavor. Finishes clean, softly bittersweet, with lingering spicy bitterness that compels further gulps. Dials up character a half-notch, never disrupting that harmonious whole. 

What our editors thought:
Demure and elegant nose—unassuming but confident as it moves with a certain swift herbal grace. The sip further evokes this restraint, as very light and fine-tuned herbal and spicy hops notes play against the delicate malt. The beautiful simplicity of it all makes it equally powerful as a beer to sip and enjoy for what it is, or a beer that disappears into the background of great conversation.

01.

MALT

MASH:
• 3850g GLADFIELD LAGER LIGHT 1.4 SRM
• 336g GLADFIELD MALTED MAIZE 2.0 SRM

02.

HOPS

BOIL:
• 42g MOUNT HOOD 6% AA @ 60 MINUTES
 • 28g MOUNT HOOD 6% AA @ 10 MINUTES 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST

UK VIENNA LAGER - ALL GRAIN

BREWDOG INTERSTATE VIENNA LAGER

20 LITERS | ABV 5.0 | IBU ~25 | SRM ~6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 1700g GLADFIELD PILSNER MALT 1.9 SRM
• 1600g GLADFIELD VIENNA MALT 4.2 SRM
• 700g GLADFIELD MUNICH MALT 7.6 SRM
• 180g GLADFIELD RED BACK MALT 35.5 SRM
• 180g GLADFIELD TOFFEE MALT 7.6 SRM

02.

HOPS

BOIL:
• 8g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g HALLERTAU MITTLEFRUEH 4% AA @ 10 MINUTES
STEEP WHIRLPOOL 20 MINUTES @ 98°C:
• 28g MANDARINA BAVARIA 8.5% AA

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

UK OCTBERFEST - ALL GRAIN

WESTERHAM OCTOBERWEST

20 LITERS | ABV 5.6 | IBU ~28 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.017
MASH AT 67°C - 90 MIN | SPARGE 4 L | BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 3900g GLADFIELD LAGER LIGHT MALT 1.4 SRM 
• 896g GLADFIELD VIENNA MALT 4.2 SRM
• 448g GLADFIELD MUNICH MALT 7.6 SRM  
• 56g GLADFIELD GLADIATOR MALT 4.2 SRM
• 56g GLADFIELD TOFFEE MALT 7.6 SRM

02.

HOPS

BOIL:
• 20g TRADITION 6.0% AA @ 60 MINUTES
• 14g PERLE 8.8% AA @ 20 MINUTES
WHIRLPOOL/STEEP FOR 30 MINS @ 90°C:
• 14g HALLERTAU BLANC 10.5% AA
• 14g MANDARINA BAVARIA 8.5% 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 SAFLAGER W-34/70

US PILSNER - ALL GRAIN

ALMA MADER PREMIANT PILSNER

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 MINUTES
SPARGE 3 - 4.5 LITERS
BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 3950g PILSNER MALT 1.7 SRM 
• 159g ACIDULATED MALT 1.8 SRM
• 112g CARAFOAM MALT 2.0 SRM

02.

HOPS

BOIL:
• 9g HALLERTAUER MAGNUM 14% AA @ 90 MINUTES
• 20g SAAZ 3.75% AA @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINS @ FLAME OUT:
• 55g 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: WLP800 PILSNER LAGER YEAST

US PILSNER - ALL GRAIN

OAKLAND UNITED BREWING ZAPATOS DE BAILE

20 LITERS | ABV 5.2 | IBU ~30 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.0512 | FG 1.013
MASH AT 67°C FOR 90 MINUTES | BOIL 90 MIN 

NOTES:
ZAPATOS DE BAILE = DANCING SHOES

01.

MALT

MASH:
• 3600g GLADFIELD AMERICAN ALE MALT 2.5 SRM 
• 900g GLADFIELD MAIZE MALT 2.0 SRM
• 400g GLADFIELD VIENNA MALT 4.2 SRM

02.

HOPS

BOIL:
• 9g MAGNUM 12% AA @ 90 MINUTES
• 28g ZAPPA 8% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINS - START @ 90°C:
• 28g ZAPPA 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: WLP940 MEXICAN LAGER YEAST

NZ LAGER - ALL GRAIN

McLEOD'S LONGBOARDER LAGER

20 LITERS | ABV 5.2 | IBU ~28 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.011
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN 

NOTES:


01.

MALT

MASH:
• 4450g GLADFIELD PILSNER MALT 1.9 SRM 
• 90g ACIDULATED MALT 3.0 SRM

02.

HOPS

BOIL:
• 12g PACIFIC GEM 14% AA @ 90 MINUTES
WHIRLPOOL/STEEP FOR 30 MINS @ 90°C:
• 12g MOTUEKA 7% AA
• 12g PACIFICA 5.5% AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP830 GERMAN LAGER YEAST

NZ LAGER - ALL GRAIN

EYREWELL MUNICH LAGER

20 LITERS | ABV 5.0 | IBU ~32 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3740g PILSNER MALT 1.7 SRM 
• 448g MUNICH MALT 7.6 SRM
• 112g WHEAT MALT 2.1 SRM

02.

HOPS

BOIL:
• 4g MAGNUM 12% AA @ 90 MINUTES
• 28g TANGERINE DREAM 11.35% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINS @ 90°C:
• 28g TANGERINE DREAM

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP830 GERMAN LAGER YEAST

USA LAGER - ALL GRAIN

SIERRA NEVADA SUMMERFEST

20 LITERS | ABV 5.0 | IBU ~28 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:


01.

MALT

MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM 
• 224g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MUNICH MALT 7.6 SRM

02.

HOPS

BOIL:
• 18g HALLERTAU PERLE 8% AA @ 60 MINUTES
• 28g SPALTER 4.5% AA @ 20 MINUTES
• 28g SAAZ 3.75% 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

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