Name: Bridge View Taverns TWO SIX LAGER Recipe
Cook time: 48 h
Total time: 48 h
Yield: 5 servings
Cuisine: Mexican
Ingredients: 8 lbs Pilsner malt (2-row pale pils); 1 lbs Vienna malt; 0.5 lbs Carapils / dextrin malt; 0.5 lbs Peated smoked malt (lightly peated, ~5-8 ppm phenol); 1 lbs Flaked maize (corn) or corn grits; 0.6 oz Magnum (or other clean bittering hop, 11-14% AA); 0.5 oz Saaz (or Perle/ Tettnang for a soft noble character); 0.25 oz Saaz (late addition / aroma); 1 pack Lager yeast (clean fermenting strain, e.g., Wyeast 2124 / White Labs WLP830 / Saflager W-34/70); 1 tsp Irish moss or kettle finings (optional); 0.5 tsp Gypsum (calcium sulfate) - water profile adjustment (optional); 6.5 gal Water (brewhouse); 3.5 oz Corn sugar (dextrose) for bottling; 0 to taste Cold crash / carbonation water (if kegging use CO2)

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

Mexican Lager 5.3% Smoke. Peat. Malty. Exceptional.

Heat 4.0 gallons of strike water to about 165°F (73.9°C). Mash in the crushed grains (Pilsner, Vienna, Carapils, peated smoked malt) and flaked maize to achieve a mash temperature of 150°F (65.5°C). Stir thoroughly to avoid dough balls.

Mash In

Hold the mash at 150°F (65.5°C) for 60 minutes to convert starches to fermentable sugars. Perform an iodine test after 45–60 minutes; samples should show no starch.

Conversion Rest

Raise mash temperature to 168°F (76°C) by adding 1.0 gallon of 200°F (93°C) water or direct heat, then rest 10 minutes to aid lautering and improve runoff.

Mash Out

Sparge with approximately 2.5 gallons of water at 168°F (76°C) to collect around 6.0–6.5 gallons of wort in the kettle. Aim for a pre-boil gravity near 1.046–1.050 for a 5.2–5.4% ABV finished beer.

Sparge

Bring the wort to a vigorous boil and begin a 60-minute timed boil. Watch for boilovers at the start.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil) add 0.6 oz Magnum hops for bittering. Add 1 tsp Irish moss with 15 minutes left for improved clarity (optional).

Bittering Addition

At 10 minutes left add 0.5 oz Saaz. At 5 minutes add the 0.25 oz Saaz for aroma. These late additions are small to keep the profile clean and noble, letting the malt and subtle peat smoke shine.

Flavor / Late Hop Additions

During the last 10 minutes of the boil, reduce heat slightly if vigorous boil is driving off too much volume, but maintain a gentle rolling boil to ensure hop isomerization and sanitization.

Off-Flavor Reduction

After flameout, chill the wort quickly to 50°F (10°C) using a wort chiller or ice bath. Transfer chilled wort into a sanitized fermenter and top to reach 5.0–5.5 gallons if necessary.

Chill Wort

Aerate/oxygenate the wort well (shake vigorously or use pure O2) to prepare for healthy lager yeast fermentation.

Oxygenation

Pitch the lager yeast once wort is at 48–52°F (9–11°C). Use a well-prepared starter if using liquid yeast to ensure a healthy pitch and attenuation.

Pitch Yeast

Ferment at 50°F (10°C) for 7–10 days or until primary activity slows and gravity is near terminal (typically ~1.012–1.014 depending on attenuation).

Primary Fermentation

Raise temperature to 62–65°F (17–18°C) for 48 hours to allow the yeast to clean up diacetyl and other fermentation byproducts.

Diacetyl Rest

After the diacetyl rest, slowly drop temperature to near freezing (34–36°F / 1–2°C) over 48–72 hours and lager for 3–6 weeks. This extended cold conditioning clarifies the beer and smooths flavors, letting the subtle peat smoke integrate with the malty backbone.

Cold Crash & Lager

If bottling: prepare 3.5 oz (approx 100 g) corn sugar dissolved in boiling water, cool and add to bottling bucket, then fill bottles and cap. Condition at 65–70°F (18–21°C) for 10–14 days to achieve moderate carbonation. If kegging: force carbonate to ~2.3–2.6 volumes CO2 for a crisp lager carbonation.

Carbonation

After carbonation, cold condition beer at serving temperature (38–45°F / 3–7°C) for several days. Serve bright, pale golden lager with a restrained, malty backbone and subtle peated smoke aroma and flavor. Best served in a clean lager glass at 40–45°F (4–7°C).

Final Rest & Serve

Pilsner malt (2-row pale pils)

Vienna malt

Carapils / dextrin malt

Peated smoked malt (lightly peated, ~5-8 ppm phenol)

Flaked maize (corn) or corn grits

Magnum (or other clean bittering hop, 11-14% AA)

Saaz (or Perle/ Tettnang for a soft noble character)

Saaz (late addition / aroma)

Lager yeast (clean fermenting strain, e.g., Wyeast 2124 / White Labs WLP830 / Saflager W-34/70)

Irish moss or kettle finings (optional)

Gypsum (calcium sulfate) - water profile adjustment (optional)

Water (brewhouse)

Corn sugar (dextrose) for bottling

Cold crash / carbonation water (if kegging use CO2)

TWO SIX LAGER

Make TWO SIX LAGER Recipe in just 48h . Mexican Lager 5.3% Smoke. Peat. Malty. Exceptional.

TWO SIX LAGER

Descriptors

Tasting Notes

Food Pairings

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