Mythos Recipe

Heat strike water

Heat 12 L of mash water to 72°C to achieve a target mash temperature of 66°C when grains are added (temperature will drop; adjust based on your system).

Dough-in and mash

Add the crushed malts (Pilsner, Munich, Carapils, crystal) to the mash tun and pour in the heated strike water. Stir thoroughly to eliminate dry pockets. Rest at 66°C for 60 minutes. Monitor temperature and adjust to hold within ±1°C.

Mash out

Raise mash temperature to 75–76°C and hold for 10 minutes to stop enzymatic activity. This helps lautering and body.

Sparge

Sparge with ~13 L of water at 75°C, collecting wort until you have ~24–25 L of pre-boil wort in the kettle.

Bring wort to a boil

Bring collected wort to a vigorous rolling boil. Watch for boil-overs and maintain a full 60-minute timed boil.

Bittering addition (60 min)

At the start of the 60-minute boil add 20 g Magnum hops. Boil for the full 60 minutes.

Irish moss (10 min)

With 10 minutes left in the boil, add 1 tsp Irish moss (or 1 tablet Whirlfloc) and 1 tsp yeast nutrient if using.

Flavor/aroma hop additions

With 10 minutes left add 25 g Saaz hops. With 5 minutes left add 15 g Saaz for late aroma. Do not boil these additions for long to preserve delicate noble hop character.

Cool wort quickly

At end of boil, use a wort chiller or ice bath to cool wort quickly to 10–12°C (target pitching temperature for lager yeast). Aim to chill within 30–45 minutes to minimize infection and off-flavors.

Transfer and oxygenate

Transfer cooled wort to a sanitized fermenter, leaving trub behind. Aerate/oxygenate thoroughly — shake, rock, or use pure O2 to reach adequate dissolved oxygen for lager yeast (8–10 ppm target).

Pitch yeast and primary fermentation

Pitch rehydrated or properly prepared 11 g dry lager yeast into the 10–12°C wort. Ferment at 10–12°C until vigorous activity subsides, typically 7–12 days. Maintain consistent temperature.

Diacetyl rest

When primary fermentation nears completion (gravity within ~10–20% of final expected), raise temperature to 16–18°C for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

Cold crash and lager

After the rest, drop temperature gradually to 0–2°C and lager for 3–6 weeks (longer if possible) to clarify and mellow the beer. Cold conditioning will produce a crisp, clean lager character.

Prepare priming sugar

Dissolve 120 g priming dextrose in 200 ml boiling water, cool, and add to sanitized bottling bucket.

Bottle

Rack beer gently to bottling bucket on top of priming solution, mix gently to distribute, then fill sanitized bottles and cap. Alternatively, keg and force-carbonate to ~2.4–2.8 volumes CO2.

Bottle conditioning

Condition bottles at 18–22°C for 10–14 days to carbonate, then cold condition for a few days before drinking. Lager will improve with weeks of conditioning.