Name: Gilde Brewery & Restaurants WORTH THE WAIT Recipe
Cook time: 48 h
Total time: 48 h
Yield: 64 servings
Cuisine: German
Ingredients: 9.5 lbs Pilsner (2-row) malt; 1 lbs German Munich malt (10L); 0.5 lbs German Vienna malt; 0.25 lbs Carapils / dextrin malt; 0.5 lbs Corn (flaked) or light dextrose (to lighten body) - optional; 1 oz German noble hops (Hallertauer Mittelfrüh or Tettnang) - bittering; 1 oz German noble hops (same variety) - flavor/aroma; 1 pack Yeast (German lager strain, e.g., Wyeast 2206 or White Labs WLP830); 5.5 gallons Water (treated to low sulfate / moderate chloride profile); 1 tsp Irish moss or whirlfloc (optional, for clarity); 3.5 oz Priming sugar (corn sugar / dextrose) for bottling; 0 to taste Brewing salt additions (optional: calcium chloride, gypsum); 2.8 gallons Water for mash and sparge (measured as needed); 64 units Bottles or keg; 64 units Bottle caps

The Grandfather is an old German – Style lager. It has a malty backbone with minimal hop aroma and flavor characteristics. It is a crisp and refreshing lager.

Lock 15 The Grandfather

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

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

Heat approximately 3.5 gallons (13.2 L) of mash water to about 165°F (74°C). Add the crushed malts to the water while stirring to reach a uniform mash. Target mash temperature: 150°F (65.5°C) for 60 minutes for a clean, moderately fermentable wort that yields a light, bready profile typical of Helles-style lagers. If using adjunct (corn or dextrose), add the flaked corn at mash-in and ensure it is well mixed. Hold mash for 60 minutes and perform an iodine test near the end to confirm conversion.

Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity. Recirculate/run-off to your kettle and sparge with ~2.5 gallons (9.5 L) of water at 168°F (76°C) until you collect roughly 6.5 gallons (24.6 L) of wort in the kettle (pre-boil volume accounting for evaporation). Aim for an expected original gravity around 1.052 (to yield ~5.4–5.8% ABV depending on efficiency).

Mash Out and Sparge

Bring the wort to a vigorous boil and boil for 60 minutes. At the start of the boil (60 minutes remaining), add 1.0 oz of German noble hops (bittering). With 15 minutes remaining, add Irish moss or whirlfloc to aid clarity. At 10 minutes remaining, add the remaining 1.0 oz German noble hops (flavor/aroma). If you want a slightly more aromatic finish, you can add a small late whirlpool addition (0.25 oz) at flameout and steep for 15 minutes before chilling.

Boil and Hop Additions

After flameout, chill the wort quickly to about 50°F–55°F (10°C–13°C) using an immersion chiller, counterflow chiller, or other method. Transfer cooled wort to a sanitized fermenter, leaving hop debris behind. Top up with additional water if necessary to reach 5.0 gallons (19 L) final batch volume. Aerate or oxygenate the wort thoroughly (e.g., shake sealed carboy, use an aquarium stone with oxygen, or vigorous aeration) to provide sufficient dissolved oxygen for lager yeast.

Cool Wort and Transfer

Pitch the lager yeast at 48°F–54°F (9°C–12°C) depending on strain and manufacturer instructions (follow rehydration/propagation steps if using a smack pack or liquid starter). Ferment at 48°F–55°F (9°C–13°C) until active fermentation subsides (typically 7–14 days). Keep temperatures steady to avoid esters; the goal is a clean fermentation profile.

Primary Fermentation (Lager)

Once fermentation activity slows and gravity is within ~10 points of terminal, raise temperature to 60°F–65°F (15°C–18°C) for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

Diacetyl Rest

After the diacetyl rest, gradually ramp temperature down to near-freezing (34°F–40°F / 1°C–4°C) over 2–4 days and hold for 3–6 weeks. Longer lagering (4–8 weeks) produces a clearer, smoother Helles-style profile. This step is essential for mellowing and clarifying the beer.

Lagering (Cold Conditioning)

When lagering is complete and final gravity is stable (and acceptable for the style), sanitize bottles, caps, and equipment. Gently warm the beer to bottling temperature (around 40°F–50°F / 4°C–10°C) to reduce carbonation loss. Dissolve 3.5 oz (99 g) of priming sugar in 1 cup (240 ml) of boiling water, cool to room temperature, and add to a sanitized bottling bucket. Rack beer gently onto the priming solution and fill bottles, leaving about 1 inch (2.5 cm) headspace. Cap bottles.

Bottling with Priming Sugar

Allow bottles to condition at 65°F (18°C) for 2 weeks for carbonation to develop, then cold condition for a few days to settle. For best clarity and flavor, cold condition bottles for an additional 1–3 weeks before serving.

Bottle Conditioning

Alternatively, keg and force-carbonate to 2.3–2.7 volumes CO2 at 38°F (3°C). Serve at 38°F (3°C) with appropriate draft pressure and a clean glass. Helles is best served cold in a chilled pilsner or dimpled mug.

Kegging Option

Pilsner (2-row) malt

German Munich malt (10L)

German Vienna malt

Carapils / dextrin malt

Corn (flaked) or light dextrose (to lighten body) - optional

German noble hops (Hallertauer Mittelfrüh or Tettnang) - bittering

German noble hops (same variety) - flavor/aroma

Yeast (German lager strain, e.g., Wyeast 2206 or White Labs WLP830)

Water (treated to low sulfate / moderate chloride profile)

Irish moss or whirlfloc (optional, for clarity)

Priming sugar (corn sugar / dextrose) for bottling

Brewing salt additions (optional: calcium chloride, gypsum)

Water for mash and sparge (measured as needed)

Bottles or keg

Bottle caps

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BROCCOLI

Make WORTH THE WAIT Recipe in just 48h . 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 Recipe

Descriptors

Tasting Notes

Food Pairings

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