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

A drinkable premium lager brewed with the highest quality ingredients. Challenging what a lager can be? That’s something we won’t regret.

Prepare 20 L of filtered brewing water. Heat about 12 L for mashing and reserve the remainder for sparging. Add gypsum and calcium chloride to the mash water and stir until dissolved to achieve a balanced sulfate-to-chloride ratio that accentuates hop crispness while preserving malt character. If mash pH measures above 5.4, add small increments of lactic acid to reach a mash pH of 5.2–5.4.

If your water source contains chlorine or chloramine, treat with crushed Campden tablet in the cold water and wait 15 minutes before use.

Heat 12 L of the prepared water to 74°C. Dough in the crushed grains (Pilsner malt, Vienna, rice, Carapils) to reach a mash temperature of 65°C. Stir thoroughly to avoid dough balls.

Heat and Mash In

Hold the mash at 65°C for 60 minutes. This single infusion mash emphasizes fermentable sugars for a dry, crisp lager. Optionally check starch conversion with an iodine test near the end.

Saccharification Rest

Raise the mash temperature to 76°C (mash-out) and hold for 10 minutes to improve wort runoff and limit dextrin extraction.

Mash Out

Sparge slowly with the reserved water at 76–78°C until you collect approximately 24–25 L of wort in the boil kettle.

Sparge

Bring the wort to a vigorous boil and begin a 60-minute timed boil.

Boil

At 60 minutes remaining (start of boil), add 18 g Saaz hops for bittering.

Bittering Addition

With 10 minutes remaining, add 20 g Tettnang (or Saaz) hops and the yeast nutrient if using.

Flavor Addition

At flameout (end of boil), add 15 g Saaz hops into the hot wort and stir to create a whirlpool. Let the wort sit at ~80°C for 15–20 minutes to extract aroma without excessive bitterness, then chill.

Late / Whirlpool

Cool the wort rapidly to 10–12°C using a wort chiller or ice bath to minimize oxygen pickup and reduce DMS risk.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Aerate thoroughly (for example, shake the fermenter or use pure oxygen for 60–90 seconds) to give the lager yeast enough oxygen for healthy fermentation.

Transfer and Aerate

Rehydrate or prepare your lager yeast according to manufacturer instructions (starter recommended for liquid strains). Pitch 11 g (typical dry yeast packet) into the 20 L wort at 10–12°C. If using a liquid strain, pitch an appropriately sized starter to ensure healthy fermentation.

Pitch Yeast

Ferment at 10–12°C for about 7–10 days or until primary activity slows and gravity is near expected terminal value. Monitor gravity to ensure proper attenuation.

Primary Fermentation

Raise temperature to 16–18°C for 48 hours toward the end of active fermentation to encourage yeast to reabsorb diacetyl and clean up fermentation byproducts.

Diacetyl Rest

After the diacetyl rest, drop temperature gradually to 0–2°C and lager for 3–6 weeks (longer if desired) to clarify and mellow the beer. Cold conditioning improves crispness and removes harsh hop character.

Lagering

When fermentation is complete and beer is clear, prepare priming sugar by dissolving 95 g corn sugar in 250 ml boiling water; cool to room temperature. Sanitize bottles, caps, siphon tubing, and bottling bucket.

Prepare for Bottling

Rack beer to the bottling bucket, mixing gently with the cooled priming solution to evenly distribute. Fill bottles and cap. Expected carbonation: target ~2.5–2.7 volumes CO2 for a premium lager (95 g is appropriate for 20 L).

Prime and Bottle

Allow bottles to condition at 18–20°C for 10–14 days to carbonate. Then cold condition at 4°C for another 1–2 weeks to clear further and develop flavor before serving.

Bottle Conditioning

Filtered brewing water

Gypsum (calcium sulfate)

Calcium chloride

Lactic acid (10% solution) or food-grade acid to adjust pH

Pilsner (2-row pale) malt

German Vienna malt

Rice malt or flaked rice (adjunct for dry, crisp finish)

Carapils/Dextrine malt (for head retention)

Saaz (or Hallertau Mittelfrüh) hops - bittering

Tettnang (or Saaz) hops - flavor/aroma

Saaz - late hop/whirlpool

Lager yeast (clean, attenuative German lager strain) - dry or liquid

Yeast nutrient (optional)

Corn sugar (dextrose) for bottling

Campden tablet (optional, to ensure no chloramine) crushed

Solid Gold

Make Solid Gold Recipe in just 240h . A drinkable premium lager brewed with the highest quality ingredients. Challenging what a lager can be? That’s something we won’t regret.

Solid Gold

Descriptors

Tasting Notes

Food Pairings

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