Lager - American
4% ABV
Our Premium American lager brewed with rice, the hard way. Clean, crisp, refreshing, this Premiums for you!

Buttonwoods Premium

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

The signature style of our region is true to form in this rendition, with a dynamic malt profile that features light pilsner malt, oats, and wheat for a pillowy soft body.

If your source water contains chlorine or chloramine, treat with one crushed Campden tablet per 5 gallons and let sit 15 minutes. Heat 4.5–5.0 gallons of strike water to approximately 165°F (73.9°C) to target a mash temperature of 152°F (66.7°C). Adjust water profile if desired for a soft, slightly sulfate-low, chloride-forward profile to emphasize malt pillowy mouthfeel.

Prepare water

Stir in the crushed/rolled pilsner malt, flaked oats, wheat malt, and Carapils into the strike water, ensuring no dry pockets. Target mash temperature 152°F (66.7°C). Hold for 60 minutes, stirring occasionally to maintain an even temperature and promote enzymatic conversion for a medium body and good attenuation.

Mash in

Raise mash to 168°F (76°C) for 10 minutes (mash out) to stop conversion. Vorlauf (recirculate) until runoff is clear, then begin lautering and sparge with ~3.5–4.0 gallons of 168°F (76°C) water to collect approximately 6.5–6.75 gallons of wort (pre-boil).

Mash out & vorlauf

Bring the collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to boil

At 60 minutes (start of boil): add 0.5 oz Saaz (bittering). At 10 minutes remaining: add 0.75 oz Saaz and 1 tsp Irish moss (optional) to help clarity. At flameout or with 5 minutes left for whirlpool: add 0.5 oz Saaz for late aroma/flavor. Turn off heat after 60 minutes total boil time.

Hop additions

Stir wort gently to create a whirlpool and let sit 10–15 minutes to allow hop particulates to settle. Chill wort quickly to yeast-pitching temperature (50–68°F / 10–20°C depending on yeast choice). Aim for ~58°F (14°C) for lager yeast diacetyl rest plan or ~68°F (20°C) for an ale fermentation character. Transfer wort to a sanitized fermenter, leaving heavy trub behind.

Whirlpool and chill

Aerate or oxygenate cooled wort well (e.g., shake, aeration stone) and pitch the chosen yeast. If using a lager strain, ferment at 50–54°F (10–12°C) until primary fermentation is complete (~10–14 days), then perform a diacetyl rest at 60–65°F (15–18°C) for 48 hours, then lager (cold condition) at 34–38°F (1–3°C) for 2–4 weeks. If using an ale/hybrid strain, ferment at 66–68°F (19–20°C) until complete (~7–10 days), then cold crash and condition at 34–38°F (1–3°C) for 1–2 weeks to clarify.

Pitch yeast

Fermentation is complete when gravity readings are stable over 2–3 days. Target original gravity (OG) ~1.050 and final gravity (FG) ~1.012–1.014 for a soft, pillowy body and moderate attenuation. Total attenuation and yeast choice will affect final mouthfeel.

Monitor fermentation

If bottling, dissolve 3.5 oz (approx. 100 g) priming sugar in 12 oz boiling water, cool, and gently mix into the bottling bucket with the finished beer. Bottle into sanitized bottles and cap. Condition at room temperature for 2 weeks, then cold store.

Bottling (if bottling)

If kegging, transfer beer to a sanitized keg, carbonate to 2.2–2.6 volumes CO2 depending on desired carbonation (lower end for pillowy mouthfeel), and cold-condition for several days before serving.

Kegging (if kegging)

Serve cold (42–48°F / 6–9°C for lager-style; slightly warmer for ale version). Pour carefully to show a delicate, persistent head and a soft, pillowy body. Expect a light pilsner base with gentle bready/wheaty notes and a smooth oat-driven mouthfeel; hop presence should be low and herbal from Saaz.

Serve

Pilsner malt

Flaked oats

Wheat malt (or wheat malt extract if needed)

Carapils / dextrin malt

Saaz hops (4.5% AA) - bittering

Saaz hops (4.5% AA) - flavor/aroma

Saaz hops (4.5% AA) - whirlpool/late

Clean lager or hybrid ale yeast (e.g., Wyeast 2308, Saflager S-23, or US-05 for an ale version)

Water

Irish moss or kettle finings (optional)

Priming sugar (if bottling)

Campden tablet (optional, for chlorine/chloramine removal)

EASTERNMOST

NEW AMERICAN IN

Handcrafted Rum

BOURBON

AGAVE SPIRIT

Handcrafted Vodka

Make EASTERNMOST Recipe in just 24h . The signature style of our region is true to form in this rendition, with a dynamic malt profile that features light pilsner malt, oats, and wheat for a pillowy soft body.

Easternmost Recipe

Descriptors

Tasting Notes

Food Pairings

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