Heineken Lager Recipe
Recipe information
Make Heineken Lager in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Ingredients
Brewing Additives
Mashing
1. Prepare the Mash
In a large mash tun, combine the pale malt and caramel malt with 20 liters of water at a temperature of 65-70°C. Stir well to ensure there are no dry clumps.
2. Mash Rest
Allow the mash to rest for 60 minutes at this temperature. This allows the enzymes to convert the starches into sugars.
Boiling
3. Boil the Wort
After the mash rest, sparge the grains with hot water to collect the wort in a kettle. Bring the wort to a boil.
4. Add Hops
Once boiling, add 50g of hops to the wort. Boil for 60 minutes, adding additional hops if desired for flavor and aroma.
Fermentation
5. Cool the Wort
After boiling, cool the wort quickly to around 10-12°C using a wort chiller.
6. Pitch Yeast
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock.
7. Ferment
Allow the beer to ferment at a controlled temperature of 10-12°C for about 2-3 weeks until fermentation is complete.
Bottling
8. Prepare for Bottling
Once fermentation is complete, prepare to bottle the beer by sanitizing your bottles and caps.
9. Add Priming Sugar
Dissolve 100g of priming sugar in a small amount of boiling water and let it cool before adding it to the fermenter to carbonate the beer.
Aging
11. Age the Beer
Store the bottles at room temperature for 1-2 weeks to allow for carbonation. After that, refrigerate the beer before serving.
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