Name: Gilde Brewery & Restaurants Red Rooster Recipe
Cook time: 84 h
Total time: 84 h
Yield: 20 servings
Cuisine: German
Ingredients: 4.5 kg Pilsner malt; 0.75 kg Munich malt (10L); 0.25 kg Carared (or CaraMunich light); 0.15 kg Caramunich II (optional for deeper color & caramel); 30 g Hallertau Mittelfrüh pellets; 15 g Hallertau Mittelfrüh pellets (aroma/finish); 1 package German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830) - hydrated/propagated; 23 L Brewing water (adjusted to moderate hardness, chloride:sulfate ~1:1); 1 tsp Irish moss (or Whirlfloc) - kettle fining; 150 g Priming sugar (dextrose) for bottling; 1 tsp Gypsum or CaCl2 (optional for water adjustment)

SHINER BOCK

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

Amber Lager according to brewed the German purity law

Heat 16 L of brewing water to 74°C. Dough in the crushed grains (Pilsner, Munich, Cara) to reach a stable mash temperature of 66°C. Stir thoroughly to eliminate dry pockets and ensure full hydration.

Mash In

Hold the mash at 66°C for 60 minutes. Stir gently every 15 minutes to maintain even temperature. This single infusion mash produces a balanced body appropriate for an amber lager.

Saccharification Rest

Raise mash temperature to 76°C and hold for 10 minutes to stop enzymatic activity and improve lautering.

Mash Out

Sparge with about 7 L of water heated to 78°C until you collect ~24 L of wort in the boil kettle (target pre-boil volume 22–24 L). Maintain slow, even flow to avoid extracting tannins.

Sparge

Bring wort to a vigorous boil and start 60-minute timer.

Boil

At the start of the 60-minute boil, add 30 g Hallertau Mittelfrüh pellets for bittering.

Bittering Hop Addition (60 min)

With 10 minutes left in the boil, add 1 tsp Irish moss (or Whirlfloc) to help clarify the wort.

Kettle Fining (10 min)

Add 15 g Hallertau Mittelfrüh pellets with 5 minutes remaining in the boil for aroma and light flavoring.

Aroma Hop Addition (5 min)

After 60 minutes, turn off heat. Chill wort rapidly using an immersion or plate chiller to 10–12°C for lager yeast pitching. Cover to minimize contamination and contact with air while cooling.

End of Boil

Once wort is chilled to 10–12°C, transfer to a sanitized fermenter leaving behind heavy trub. Aerate vigorously by shaking, splashing, or using an aeration stone for 90–120 seconds to dissolve ~8–10 ppm oxygen (or until sufficiently oxygenated for lager yeast).

Aerate Wort

Pitch a healthy lager yeast starter (recommended 1–1.5 L starter for this batch size) at 10–12°C. Ensure yeast was properly propagated and active before pitching.

Pitch Yeast

Ferment at 10–12°C for 7–10 days until vigorous activity slows and gravity has dropped significantly (expect final gravity ~1.010–1.014 depending on attenuation). Monitor gravity every 2–3 days.

Primary Fermentation

After primary fermentation slows (usually day 7–10), raise temperature to 16–18°C for 48 hours to encourage diacetyl cleanup by the yeast.

Diacetyl Rest

After the diacetyl rest, lower temperature gradually to 2–4°C over 3–5 days. Lager (cold condition) at 2–4°C for 4–6 weeks to improve clarity and flavor development.

Cold Crash / Lagering

After lagering and when final gravity is stable for 3 days, sanitize bottles and bottling equipment. Dissolve 150 g priming sugar in 300 ml boiling water, cool and mix with beer gently to ensure even carbonation.

Prepare for Bottling

Fill bottles, cap, and condition at 18–20°C for 10–14 days to carbonate. If kegging, force carbonate to ~2.3–2.6 volumes CO2 at cold temperatures. Chill before serving.

Bottle or Keg

If your source water is very soft or very hard, adjust with small additions of gypsum or calcium chloride to target a balanced chloride:sulfate ratio (~1:1) for malt-forward but clean lager profile. Add salts to strike water before mashing and/or to sparge water as required. Typical small adjustment: 1 tsp CaCl2 or gypsum dissolved in mash/sparge water prior to use.

Pilsner malt

Munich malt (10L)

Carared (or CaraMunich light)

Caramunich II (optional for deeper color & caramel)

Hallertau Mittelfrüh pellets

Hallertau Mittelfrüh pellets (aroma/finish)

German lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830) - hydrated/propagated

Brewing water (adjusted to moderate hardness, chloride:sulfate ~1:1)

Irish moss (or Whirlfloc) - kettle fining

Priming sugar (dextrose) for bottling

Gypsum or CaCl2 (optional for water adjustment)

Red Rooster

SLIPPERY SLOPE

OCTOBERFEST

PALE WHEAT ALE CHARLOTTE BREWED ACCORDING TO THE GERMAN PURITY LAW

BROYHAN'S BOCK

HELLES – STYLE LAGER CHARLOTTE BREWED ACCORDING TO THE GERMAN PURITY LAW NET CONT. 5.6% PRODUCT USA OF 1 PINT GERMAN 16 FL OZ. ALC / VOL IN SPIRIT

WORTH THE WAIT

Lemon Raddler

BROCCOLI

Make Red Rooster Recipe in just 84h . Amber Lager according to brewed the German purity law

Red Rooster Recipe

Descriptors

Tasting Notes

Food Pairings

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