Name: Buttonwoods Brewerys Buttonwoods Premium Recipe
Cook time: 24 h
Total time: 24 h
Yield: 92 servings
Cuisine: American
Ingredients: 5 kg Pilsner malt (2-row pale malt can substitute); 1 kg Flaked rice; 0.25 kg Carapils / dextrin malt; 0.05 kg Rice hulls (if using high percentage rice and your mash tun runs dense); 25 g Magnum (bittering, 14% AA); 20 g Saaz or Hallertau (aroma, ~3–4% AA); 5 g Irish moss or Whirlfloc (clarifying); 1 pack American lager yeast (e.g., Wyeast 2206, White Labs WLP840, or dry lager such as Saflager W-34/70); 2 tsp Yeast nutrient (optional, for healthy fermentation); 23 l Brewing water (adjusted to a soft, slightly mineral profile: low carbonate, moderate chloride); 1 tsp Gypsum (CaSO4) - optional, small addition to accentuate dryness; 0.5 tsp Calcium chloride (CaCl2) - optional, small addition to round malt; 130 g Priming sugar (corn sugar / dextrose)

" BOHEMIAN OLD ORIOLE PARK LINE 39 (MD) 4.5% ABV

AMERICAN LAGER

Med Bag of Chips

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

Crush the pilsner malt and Carapils lightly (if not pre-crushed). Weigh and measure the flaked rice. If your rice is whole grain, mill it very coarse or precook: flaked rice is recommended. If using >20% rice in the grist and your mash tun tends to compact, add rice hulls to improve bed filtration.

Crush & Mix

Heat ~15 L of strike water to 72°C to target a mash temperature of 65°C after dough-in (target mash thickness ~3.0 L/kg). Combine crushed malts, flaked rice and rice hulls in the mash tun and stir in the strike water gently until evenly hydrated. Rest immediately at 65°C.

Heat Strike Water & Dough-in

Hold mash at 65°C for 60 minutes to give a clean fermentable profile. Optionally perform a short 10–15 minute beta-amylase-friendly step at ~62°C early in the mash, then raise to 68°C for 10 minutes to ensure some dextrins for body, but for a crisp lager keep the main rest at 62–65°C overall.

Saccharification Rest

Raise the mash to 75–76°C (mash out) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash Out

Sparge with water at 75°C until you collect ~27 L of pre-boil wort (target pre-boil gravity ~1.044–1.046).

Sparge

Bring the pre-boil wort to a vigorous boil and start a 60-minute timer. Add the Magnum bittering hops at 60 minutes to target a clean bitterness (IBU ~18–22).

Boil & Bittering Addition

With 15 minutes left in the boil add Irish moss or Whirlfloc to help protein coagulation and improve clarity.

Clarifier Addition

At 5 minutes left in the boil add the Saaz/Hallertau aroma hops for a subtle noble hop aroma and very light flavor contribution.

Aroma Hop Addition

At flameout, chill the wort rapidly to ~12°C (for lager yeast) or to the recommended pitching temperature for your chosen yeast. If you cannot chill that low quickly, chill as low as possible (16–18°C) and consider oxygen management and a longer lagering schedule.

Chill

Transfer chilled wort to a sanitized fermenter. Top up with water to reach a total volume of 23 L if needed, ensuring pre-fermentation gravity is ~1.042–1.046 (expected ABV ~4%). Aerate or oxygenate the wort well (a lager yeast benefits from higher dissolved oxygen ~8–10 ppm) prior to pitching.

Transfer & Aerate

Pitch a healthy, properly sized lager yeast slurry or rehydrated dry yeast. If using a liquid pack, make a starter to achieve suitable cell counts for a 23 L batch at 1.044 OG. Add yeast nutrient if desired.

Pitch Yeast

Ferment at 10–12°C for 7–10 days until active fermentation slows and specific gravity approaches terminal gravity (around 1.008–1.010). Monitor gravity rather than time.

Primary Fermentation

Raise temperature to 16–18°C for 48 hours once fermentation has mostly finished to allow yeast to clean up diacetyl and other byproducts.

Diacetyl Rest

After diacetyl rest, crash to near 0–2°C over 24–48 hours and lager (store cold) for 4–8 weeks to achieve the characteristic clean, crisp profile. Longer lagering (8–12 weeks) yields an even smoother beer.

Cold Crash & Lagering

Before mashing, adjust your brewing water to a soft profile: low bicarbonate, moderate chloride (Cl-) to sulfate (SO4--) ratio that favors a clean, crisp finish—slightly higher sulfate accentuates dryness. Add gypsum (1 tsp) and calcium chloride (1/2 tsp) to your mash or strike water dissolved to approximate a balanced mineral profile. Ensure total water volume accounts for mash absorption and boil-off to reach 23 L final volume.

When lagering is complete and final gravity has stabilized (take at least two readings a few days apart), prepare priming sugar by dissolving 130 g of corn sugar in 250 ml of boiling water, cool and sanitize a bottling bucket.

Prepare for Bottling

Rack the cold beer gently into the bottling bucket onto the priming solution, mix gently to distribute, and bottle into sanitized bottles. Cap and store at 18–20°C for 10–14 days to carbonate, then cold condition for another week if possible.

Bottle Conditioning

If kegging, carbonate to ~2.4–2.6 volumes CO2 and serve cold.

Kegging Alternative

Pilsner malt (2-row pale malt can substitute)

Flaked rice

Carapils / dextrin malt

Rice hulls (if using high percentage rice and your mash tun runs dense)

Magnum (bittering, 14% AA)

Saaz or Hallertau (aroma, ~3–4% AA)

Irish moss or Whirlfloc (clarifying)

American lager yeast (e.g., Wyeast 2206, White Labs WLP840, or dry lager such as Saflager W-34/70)

Yeast nutrient (optional, for healthy fermentation)

Brewing water (adjusted to a soft, slightly mineral profile: low carbonate, moderate chloride)

Gypsum (CaSO4) - optional, small addition to accentuate dryness

Calcium chloride (CaCl2) - optional, small addition to round malt

Priming sugar (corn sugar / dextrose)

Buttonwoods Premium

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Make Buttonwoods Premium Recipe in just 24h . Lager - American
4% ABV
Our Premium American lager brewed with rice, the hard way. Clean, crisp, refreshing, this Premiums for you!

Buttonwoods Premium Recipe

Descriptors

Tasting Notes

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