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 5.1% Hood River, OR Crisp, smooth, refreshing. A medium bodied porter 5.5% a abv and 21 IBU's. Hints of chocolate give this beer a smooth finish that can be enjoyed all year long!

Heat 4.0 gallons of brewing water to about 162°F to account for grain temperature and to hit a mash-in temperature of 150°F.

Heat strike water

Add the crushed pilsner, munich, crystal 20L, carapils and chocolate malt to the mash tun. Dough in and stabilize at 148–152°F (target 150°F) for a 60 minute saccharification rest to produce a medium body and good attenuation appropriate for a 5.1% lager.

Mash in

Raise mash to 168°F for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Sparge with enough 170–175°F water to collect approximately 6.25 gallons of pre-boil wort (adjust depending on system losses).

Sparge

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

Bring to boil

At 60 minutes remaining in the boil, add 0.75 oz Hallertau for bittering.

Add bittering hops

With 10 minutes left in the boil add Irish moss (1 tsp). At flameout, turn off heat and add 0.5 oz Saaz to steep in the hot wort for 10–20 minutes (whirlpool/hop stand) for gentle noble aroma without harsh bitterness.

Whirlpool additions

Add 1.25 oz Saaz at 5 minutes remaining for subtle floral/herbal aroma typical of a premium lager.

Late hop flavor/aroma

Cool the wort quickly to 50–52°F using an immersion chiller or plate chiller. Aim to transfer to the fermenter within 30 minutes to reduce infection risk.

Cool wort

Aerate the cooled wort well (oxygenate to ~8–10 ppm O2) and pitch a healthy lager yeast slurry or rehydrated packet. Target fermentation temperature: 48–52°F for primary fermentation.

Pitch yeast

Allow primary fermentation to proceed at 48–52°F until vigorous activity subsides (about 7–10 days). Gravity should drop to near terminal (expected OG ~1.047, FG ~1.011 to yield ~5.1% ABV).

Primary fermentation

After active fermentation slows, raise temperature slowly to 60–65°F for 48 hours to aid in diacetyl reduction.

Diacetyl rest

After diacetyl rest, crash to near-freezing temperatures (32–36°F) and lager for 4–6 weeks for a crisp, clean profile and smooth finish. This extended cold conditioning mellows flavors and clarifies the beer.

Lagering

Boil 4 oz corn sugar in 12 oz water for 5 minutes, cool, and sanitize. Add to bottling bucket.

Prepare priming sugar

Rack beer gently to the bottling bucket on top of the priming solution, mix gently to evenly distribute, then bottle into sanitized bottles. Expect about 48 bottles (12 oz) from this 5 gallon batch.

Transfer & bottle

Store bottles at 65–70°F for 2 weeks to carbonate, then cold-condition for a few days before drinking. The beer should present as crisp, smooth, and refreshing with a medium body and subtle chocolate finish from the small amount of chocolate malt.

Condition

If your local water is very soft, add 1 tsp gypsum to the mash or strike water to boost sulfate and accentuate hop crispness and lager dryness. Adjust water chemistry before mashing as needed.

Pilsner (2-row) malt

Munich malt

Caramel/Crystal 20L

Chocolate malt

Carapils/Dextrine

Hallertau (4% AA) - bittering

Saaz (3.5% AA) - flavor/aroma

Saaz - late aroma / whirlpool

Lager yeast (Wyeast 2124 Bohemian Lager or WLP830 German Lager)

Irish moss (or Whirlfloc) - fining

Water (brewing liquor)

Priming sugar (corn sugar) for bottling

Gypsum (optional) - adjust water sulfate for crispness

FULL SAIL SESSION PREMIUM LAGER

Make FULL SAIL SESSION PREMIUM LAGER Recipe in just 12h . premium lager 5.1% Hood River, OR Crisp, smooth, refreshing. A medium bodied porter 5.5% a abv and 21 IBU's. Hints of chocolate give this beer a smooth finish that can be enjoyed all year long!

FULL SAIL SESSION PREMIUM LAGER

Descriptors

Tasting Notes

Food Pairings

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