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Ingredients
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Brew Ingredients
Method
Brewing Process
- 1
Mashing
Heat 20 liters of water to 65°C (149°F). Add the pale malt, crystal malt, and Munich malt to the water and hold the temperature for 60 minutes.
- 2
Sparging
After mashing, raise the temperature to 75°C (167°F) and sparge with an additional 10 liters of hot water to collect wort.
- 3
Boiling
Bring the wort to a boil. Add 30g of Hallertau hops at the start of the boil and boil for 60 minutes. In the last 15 minutes of the boil, add 15g of Saaz hops.
- 4
Cooling
Cool the wort rapidly to around 20°C (68°F) using a wort chiller.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch the lager yeast. Seal and allow to ferment at 10-12°C (50-54°F) for about 2 weeks.
- 6
Bottling
After fermentation, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap it.
- 7
Conditioning
Allow the beer to condition in the bottles for an additional 2-3 weeks at room temperature before chilling and enjoying.
