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

Crush the pilsner malt, flaked maize and light crystal malt. Heat 15 liters of your water to 74°C (165°F) to allow for mash-in temperature drop.

Crush and heat

Mash in grains to reach a target mash temperature of 66°C (151°F). Hold at 66°C for 60 minutes to achieve a clean, highly fermentable wort characteristic of a Euro pale lager. Stir gently and maintain temperature.

Mash

Raise mash to 76°C (169°F) for 10 minutes to mash out and improve lautering.

Mash out

Sparge with enough water to collect approximately 25 liters of wort into your kettle. Aim for pre-boil gravity around 1.046–1.050 (11.5–12.5 °P).

Sparge and collect wort

Bring the wort to a vigorous boil and boil for 60 minutes total. Add 20 g Saaz hops at 60 minutes (start of boil) for bittering.

Boil schedule

With 15 minutes remaining in the boil, add 20 g Hallertauer Mittelfrüh hops and 1 tsp Irish moss (or Whirlfloc tablet) to aid kettle clarification.

Flavor additions

With 5 minutes remaining, add the final 15 g of Saaz or Hallertauer hops for aroma. Finish the boil and chill wort rapidly to yeast pitching temperature.

Aroma addition

Chill the boiled wort to 10–12°C (50–54°F). Transfer to a sanitized fermenter, leaving as much break material behind as possible. Top up with sterile water to reach 20 liters if needed. Measure original gravity; target OG ~1.048 (12 °P).

Chill and transfer

Oxygenate the wort by shaking or using pure oxygen to reach ~8–10 ppm dissolved oxygen. Rehydrate and pitch the lager yeast (1 package) or pitch an appropriate cell count for a 20 L batch.

Pitch yeast

Ferment at 10–12°C (50–54°F) until activity subsides and gravity drops close to terminal (about 7–10 days). Aim to reach FG around 1.010–1.012 for ~5% ABV.

Primary fermentation

Raise temperature to 16–18°C (61–64°F) for 48 hours to encourage yeast to clean up diacetyl, then allow beer to settle.

Diacetyl rest

Cold crash and lager at 0–3°C (32–37°F) for 4–6 weeks to clarify and develop a clean, crisp profile typical of a Euro pale lager.

Lagering/Cold conditioning

Sanitize bottles and equipment. Boil the priming sugar (120 g dextrose) in 250 ml water for 5 minutes, cool, and add to bottling bucket.

Prepare for bottling

Rack the lager gently to the bottling bucket on top of the priming solution to mix evenly. Fill bottles and cap. Store at 18–20°C for 2 weeks to carbonate, then cold condition for another 1–2 weeks before drinking.

Bottle

If your source water is soft and lacks sulfates/chlorides typical of Heineken-style water, add the small gypsum (2 tsp) and calcium chloride (1 tsp) to mash water before starting to nudge hop perception and mouthfeel. Adjust carefully — these are optional.

Optional water adjustments

Pilsner malt (base malt)

Flaked maize (corn)

Rice syrup solids (or rice adjunct)

Light crystal malt (5–10L)

Saaz hops (bittering)

Hallertauer Mittelfrüh hops (flavor/aroma)

Saaz or Hallertauer (late addition for aroma)

Saflager S-23 or Wyeast 2112 (lager yeast)

Water (soft, low mineral content)

Gypsum (calcium sulfate) — optional, to adjust water

Calcium chloride — optional, to adjust water

Irish moss (or Whirlfloc tablet)

Priming sugar (dextrose) — for bottle conditioning

HEINEKEN

Make HEINEKEN Recipe in just 112h . Euro Pale Lager • Holland 5% alc.

HEINEKEN

Descriptors

Tasting Notes

Food Pairings

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