The Grandfather is an old German – Style lager. It has a malty backbone with minimal hop aroma and flavor characteristics. It is a crisp and refreshing lager.

Lock 15 The Grandfather

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

A light alternative to craft beer. Light in body, big in taste.

If using all-grain: mash flaked rice and light crystal malt at 152°F (67°C) for 60 minutes in ~2.5 qt per lb of grain. If using extract: place flaked rice and light crystal malt in a muslin bag and steep at 150–160°F (65–71°C) for 20–30 minutes, then remove grains and allow runoff to drip back into the kettle.

Mash or steep specialty grains

Bring 2.5 gallons of water to a gentle boil. Remove from heat and stir in the pilsner and light dry malt extracts until fully dissolved to avoid scorching. Return to boil.

Boil with extracts

When the wort reaches a rolling boil, add the Magnum hops. Boil for 60 minutes total to develop light bitter backbone. This small bittering addition keeps the beer light in body while providing balance to hops and malt.

Bittering addition

With 10 minutes left in the boil, add the Saaz hops and Irish moss or Whirlfloc if using. At 5 minutes left, add the Citra hops for bright, fruity/aromatic notes. These late additions give the beer big perceived flavor without heavy body.

Late hop additions

At the end of the boil, cool the wort quickly to 65–68°F (18–20°C) using a wort chiller or ice bath. Transfer cooled wort to a sanitized fermenter and top up with cold water to reach 5 gallons total. If using a Campden tablet to remove chlorine, add to finished water before brewing only. Aerate the wort by shaking the sealed fermenter vigorously, splashing, or using an aeration stone for 60–90 seconds.

Chill and aerate

Rehydrate or pitch one packet of US-05 into the wort at 65–68°F (18–20°C). Add yeast nutrient if using. Ferment at 66–70°F (19–21°C) for 7–10 days until primary activity subsides and specific gravity approaches terminal gravity (expected FG ~1.008–1.012 for a light-bodied beer).

Pitch yeast and ferment

To emphasize big hop flavor without adding bitterness, add the remaining 0.25–0.5 oz Citra or Saaz as a dry hop after 3–5 days of fermentation for 2–4 days, then remove if using a hop bag.

Optional dry hop/high aroma

When fermentation is complete and gravity is stable for 2–3 days, prepare priming sugar (3 oz corn sugar boiled in 1 cup water, cooled) and add to bottling bucket. Rack beer onto priming solution, mix gently to avoid oxygenation, then bottle and cap. Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate.

Conditioning and packaging

After carbonation, cold crash bottles or keg to clear (34–40°F / 1–4°C) for 24–72 hours, then serve chilled in a tall, clear glass to emphasize its light body and bright hop character. Expect a light-bodied beer with pronounced aroma and a clean finish — a 'light alternative to craft beer.'

Cold crash and serve

Pilsner malt extract (liquid or dry equivalent)

Light dry malt extract (if using liquid above, adjust)

Flaked rice

Light crystal malt (10 °L) or Carapils (optional, for body)

Corn sugar (dextrose) for priming

Magnum hops (bittering, 12–14% AA)

Saaz hops (aroma)

Citra hops (late/aroma, for big bright flavor)

Safale US-05 or American ale yeast (dry)

Yeast nutrient (optional)

Irish moss or Whirlfloc tablet (optional for clarity)

Water (brewing)

Campden tablet (optional, for chloramine/chlorine removal)

Priming sugar per bottle or keg (see above)

Porch Lights

BLUE EYES Liquid Lust PB Porter

Pinot Grigio

Sauvignon Blanc

Moscato

Cayuga White

Green Machine

Make Porch Lights Recipe in just 24h . A light alternative to craft beer. Light in body, big in taste.

Porch Lights Recipe

Descriptors

Tasting Notes

Food Pairings

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