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Ingredients
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Harp Lager Ingredients
Method
Harp Lager Brewing Directions
- 1
Prepare the Mash
In a large brew kettle, heat 5 liters of water to approximately 70°C (158°F). Add the pale malt and caramel malt to the water, stirring well to avoid clumps. Maintain the temperature between 65°C to 70°C (149°F to 158°F) for 60 minutes.
- 2
Sparging
After the mash has rested for 60 minutes, sparge the grains with hot water (around 75°C or 167°F) until you collect about 3.5 liters of wort in the brew kettle.
- 3
Boil the Wort
Bring the wort to a rolling boil. Once boiling, add the bittering hops, and boil for 60 minutes. Add the aroma hops in the last 10 minutes of the boil.
- 4
Cool the Wort
After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the lager yeast on top and seal with an airlock. Ferment at a temperature of 10°C to 13°C (50°F to 55°F) for about 2 weeks.
- 6
Bottling
Once fermentation is complete, mix the priming sugar with a small amount of boiling water to dissolve it. Add this solution to the beer before bottling to carbonate. Bottle the lager in sanitized bottles and cap them.
- 7
Conditioning
Allow the bottled lager to condition at room temperature for about 2 weeks before refrigerating. This will allow the carbonation to develop.
- 8
Enjoy!
Once conditioned, chill the bottles in the refrigerator, pour into a glass, and enjoy your homemade Harp Lager!