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

Premium Lager 4.4% Grand Rapids, MI. Solid Gold is a drinkable premium lager brewed with the highest quality ingredients.

Heat 18 L of brewing water to about 74–76°C. Add crushed grains and flaked rice to the mash tun to achieve a mash temperature of 65°C. Stir thoroughly to eliminate dry pockets. Hold at 65°C for 60 minutes to produce a clean, fermentable wort and moderate body appropriate for a drinkable premium lager.

Mash-in and rest

Raise the mash temperature to 75–77°C for 10 minutes (mash out) to stop enzymatic activity and improve lauterability.

Mash out

Recirculate (vorlauf) until wort runs clear, then laut er into the kettle collecting approximately 23 L of wort. Sparge with 7–8 L of 75–78°C water to reach pre-boil volume while avoiding tannin extraction.

Vorlauf and Lauter

Bring wort to a rolling boil and boil for 60 minutes total. Start timing when the wort reaches a vigorous boil.

Boil

At 60 minutes remaining (start of the boil) add 18 g Saaz hops (bittering). This should provide a restrained bitterness for a 4.4% ABV premium lager.

Bittering hop addition

With 15 minutes remaining in the boil add 1 tsp Irish moss or Whirlfloc and the yeast nutrient. This helps clarity and yeast health.

Fining

At 5 minutes remaining add 30 g Saaz hops for flavor/aroma impact that is subtle and noble.

Flavor / aroma hop addition

Turn off heat at 60 minutes. Whirlpool or allow wort to settle for 10–20 minutes, then add 20 g Saaz hops to the whirlpool for late aroma (steep at 75–80°C for 15–20 minutes to extract volatile aromatics without harsh bitterness).

End of boil / Whirlpool hops

Cool the wort quickly to about 10–12°C using a plate chiller or immersion chiller. Aerate the wort thoroughly (oxygenate to ~8–10 ppm dissolved O2) or shake/oxygenate for ales with pure O2 if available. Transfer to a sanitized fermenter.

Rehydrate or prepare a healthy lager yeast starter (recommended) and pitch at 10–12°C. Ensure good yeast cell count appropriate for ~20 L batch and 4.4% ABV (a 1–1.5 L starter for packet strains is typical).

Pitch yeast

Ferment at 10–12°C until activity slows (about 7–14 days). Monitor gravity — expect to reach terminal gravity consistent with OG ~1.046 and FG ~1.010 (approximate).

Primary fermentation

When fermentation nears completion (gravity within ~0.002–0.004 of final), raise temperature to 15–16°C for 48–72 hours to encourage diacetyl cleanup by the yeast.

Diacetyl rest

After diacetyl rest, cool the beer gradually to near 0–2°C and lager for 4–6 weeks for clarity and flavor smoothing. This long, cold maturation produces the clean, crisp profile of a premium lager.

Lagering (cold conditioning)

If bottling: prepare 140 g corn sugar dissolved in a small amount of boiling water, cool and add to bottling bucket. Transfer beer gently to avoid oxygen pickup and mix with priming solution. Bottle and cap. Condition at room temperature for 10–14 days, then cold condition for another week before drinking. If kegging: carbonate to ~2.5–2.7 volumes CO2 and serve bright and cold.

Pilsner (2-row) malt

Light Munich malt

Vienna malt

Flaked rice (adjunct for extra light body and dryness)

Carapils / dextrin malt (for head retention)

Saaz hops (4% AA) - bittering

Saaz hops - flavor/aroma

Saaz hops - whirlpool / late aroma

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

Yeast nutrient

Irish moss or Whirlfloc (fining)

Corn sugar (priming, for bottling)

Brew water (adjusted to soft-moderately soft profile; target Ca 50–70 ppm, Sulfate/Chloride ratio ~1:1)

Campden tablet (optional, to dechlorinate)

FOUNDERS SOLID GOLD PREMIUM LAGER

Make FOUNDERS SOLID GOLD PREMIUM LAGER Recipe in just 24h . Premium Lager 4.4% Grand Rapids, MI. Solid Gold is a drinkable premium lager brewed with the highest quality ingredients.

FOUNDERS SOLID GOLD PREMIUM LAGER

Descriptors

Tasting Notes

Food Pairings

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