Name: Nonic - Restaurant and Rooftop Bars Ketzer Lager Recipe
Cook time: 4 h
Total time: 4 h
Yield: 10 servings
Cuisine: German
Ingredients: 4 cups German Pilsner Malt; 0.5 cups Vienna Malt; 0.5 cups Light Munich Malt; 25 grams Perle Hops; 15 grams Hallertau Mittelfrüh Hops; 10 grams Saphir Hops; 1 packet Lager Yeast; 3 liters Filtered Water

It’s back for a limited time. This European style Pilsner is pale, light bodied, dry and very refreshing. Hop additions of Czech Saaz and New Zealand Nelson Sauvin provide distinctive grassiness and herbal spice, white wine character and gooseberry.

You Need to Chill Pils

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

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Fit Turkey Wrap

Ketzer Lager is a Franconian inspired Helles Kellerbier. Reflecting the pure balance, nuance, and quality found in this traditional style, Ketzer is brewed with German Pilsner malt, just a kiss of Vienna and Light Munich and hopped with selected Perle, Hallertau Mittelfrüh, and Saphir hops. A gentle biscuit malt character and a noble floral, spicy hop aroma prevails with notes of wildflower honey, citrus zest, alpine herbs and a hint of peppercorn. To ensure a classic mouthfeel and expressive minerality, Ketzer is unfiltered and naturally carbonated.

In a large brew kettle, heat 3 liters of filtered water to approximately 65°C (149°F).

Heat the Water

Once the water reaches the desired temperature, add the German Pilsner, Vienna, and Light Munich malts to the kettle, stirring gently to ensure there are no dry clumps.

Add Grains

Maintain the mash temperature at 65°C (149°F) for 60 minutes, stirring occasionally.

Mashing Process

After 60 minutes, sparge the grains with hot water until you collect about 4.5 liters of wort in the kettle.

Sparging

Bring the wort to a rolling boil over high heat.

Bring to a Boil

Once boiling, add the Perle hops. Boil for 30 minutes.

Add Hops

At the 15-minute mark, add the Hallertau Mittelfrüh hops and Saphir hops to the kettle.

Add Remaining Hops

After a total of 60 minutes of boiling, remove the kettle from heat.

Finish Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 12°C (54°F).

Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel.

Transfer to Fermenter

Sprinkle the lager yeast over the surface of the wort and seal the fermentation vessel with an airlock.

Pitch Yeast

Allow the beer to ferment at around 12°C (54°F) for 2-3 weeks until fermentation is complete.

Fermentation Process

After fermentation, gently transfer the beer to a keg or bottles, adding priming sugar if bottling to naturally carbonate.

Carbonation

Let the beer condition for an additional 1-2 weeks at a cool temperature.

Condition

Chill the beer to serving temperature, pour into a glass, and enjoy your homemade Ketzer Lager!

Chill and Serve

German Pilsner Malt

Vienna Malt

Light Munich Malt

Perle Hops

Hallertau Mittelfrüh Hops

Saphir Hops

Lager Yeast

Filtered Water

Ketzer Lager

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Make Ketzer Lager Recipe in just 4h . Ketzer Lager is a Franconian inspired Helles Kellerbier. Reflecting the pure balance, nuance, and quality found in this traditional style, Ketzer is brewed with German Pilsner malt, just a kiss of Vienna and Light Munich and hopped with selected Perle, Hallertau Mittelfrüh, and Saphir hops. A gentle biscuit malt character and a noble floral, spicy hop aroma prevails with notes of wildflower honey, citrus zest, alpine herbs and a hint of peppercorn. To ensure a classic mouthfeel and expressive minerality, Ketzer is unfiltered and naturally carbonated.

Ketzer Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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