Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Heat 3.5 gallons (13.25 L) of brewing water to about 165°F (74°C). Add any water salts (calcium chloride and gypsum) dissolved into the strike water. Dough in the crushed grains to achieve a mash temperature of 150°F (65.5°C). Stir thoroughly to remove dry pockets and ensure even mash consistency.

Strike and Mash

Hold the mash at 150°F (65.5°C) for 60 minutes to favor moderate fermentability and a malt-forward backbone. Optionally perform a short 10–15 minute mashout by raising the temperature to 168°F (76°C) before lautering to help vorlauf clarity.

Mash Rest

Sparge with enough water to collect about 6.5–7.0 gallons (24.6–26.5 L) of wort in the kettle (target pre-boil gravity ~1.046–1.048). Collect slowly to maintain clarity.

Sparge

Bring the wort to a rolling boil and begin a 60-minute timed boil. Watch for boil-overs as pale malts can foam early.

Boil

At flameout start time zero the 60-minute boil and add 0.75 oz Hallertau Mittelfrüh. This addition provides a gentle, traditional bitterness appropriate for a lager style (target IBUs ~18–22).

Bittering Hop Addition (60 min)

With 10 minutes remaining in the boil add 0.5–0.75 oz Saaz for flavor and delicate noble character. With 2 minutes remaining add any whirlpool/late hop if desired for light aroma (remaining Saaz addition). If using Irish moss or kettle finings, add at 10–15 minutes left.

Flavor / Aroma Hop Addition (10-15 min)

If using the 0.5 lb corn sugar to dry the finish, add it in the last 10 minutes of the boil so it dissolves thoroughly.

Optional Corn Sugar

At the end of the boil, turn off the heat and whirlpool gently for 10–15 minutes to allow trub to settle. Chill the wort quickly to ~50°F (10°C) using a wort chiller. Transfer to a sanitized fermenter, leaving most trub behind.

Chill and Transfer

Aerate or oxygenate the wort well (target ~8–10 ppm dissolved O2) and pitch a healthy lager yeast starter or the recommended pack. Aim to pitch at ~48–52°F (9–11°C).

Oxygenation and Pitching

Ferment at 50–52°F (10–11°C) for 7–10 days until vigorous fermentation slows and gravity is approaching final (target FG ~1.008–1.012).

Primary Fermentation

Raise the temperature to 62–65°F (17–18°C) for 48 hours to allow the yeast to reabsorb diacetyl and finish attenuation cleanly.

Diacetyl Rest

After the diacetyl rest, crash the beer down gradually to 35–38°F (2–3°C) and lager for 3–6 weeks to develop a crisp, dry finish and clarity. Cold conditioning also smooths malt character.

Lagering (Cold Conditioning)

If using the optional 0.5 oz Tettnang or Sterling, add it cold during the last 3–5 days of lagering for a very light noble hop aroma; do not overdo to keep the beer restrained.

Optional Dry Hop

When fermentation is complete and the beer is clear, prepare priming sugar (3.5 oz corn sugar boiled in 12–16 oz water) and add to the bottling bucket. Rack beer onto priming solution, bottle, and cap. Target carbonation around 2.3–2.6 vols CO2 for a crisp lager mouthfeel.

Bottling / Carbonation

Allow bottles to carbonate at 65–70°F (18–21°C) for 10–14 days, then cold condition in the fridge for several days before tasting. For best results, condition bottles for 3–4 weeks total to meld flavors.

Conditioning

Pilsner malt (2-row or base pils)

German Munich malt

Vienna malt

Light cara/crystal malt (10L)

Corn sugar (dextrose) - optional for a drier finish

Hallertau Mittelfrüh (bittering)

Saaz (flavor/aroma)

Tettnang or Sterling (dry hop - optional light aroma)

Lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager)

Yeast nutrient (optional)

Water (brewing liquor) - treated to low to moderate carbonate

Priming sugar (corn sugar) for bottling

Calcium chloride (if needed to accentuate malt)

Gypsum (if needed to add dryness/bitterness)

Bossman Lager

Make Bossman Lager Recipe in just 336h . Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Descriptors

Tasting Notes

Food Pairings

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