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Ingredients
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Main Ingredients
Method
Brewing Process
Mashing
In a large mash tun, heat 12 cups of water to 160°F (71°C). Add the pale malt and caramel malt, stirring to combine. Maintain the temperature at 150°F (65°C) for 60 minutes.
Sparging
After mashing, sparge the grains with additional hot water to collect about 6 cups of wort.
Boiling
Bring the wort to a boil, and add the Saaz hops. Boil for 60 minutes, adding Hallertau hops in the last 15 minutes.
Cooling
Cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Add the lager yeast and seal with an airlock. Ferment at 50°F (10°C) for 2-3 weeks.
Conditioning
Once fermentation is complete, condition the beer in a cooler place for another 2 weeks.
Bottling
Bottle the beer with priming sugar to carbonate. Let it sit at room temperature for about 1-2 weeks before chilling and serving.