Narragansett Lager Recipe

Brewing Instructions

1. 1

   Mashing the Grains

   In a large brew kettle, heat 5 liters of water to approximately 70°C (158°F). Slowly add the pale malt and crystal malt, stirring continuously to avoid clumping. Maintain the temperature at 65-68°C (149-154°F) for 60 minutes.

2. 2

   Sparging

   After mashing, drain the liquid from the grains (this is called wort) into a separate pot. Rinse the grains with hot water (around 75°C or 167°F) to extract as much sugar as possible. Combine this liquid with the wort in the pot.

3. 3

   Boiling the Wort

   Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes of the boil for flavor.

4. 4

   Cooling the Wort

   After boiling, cool the wort quickly using a wort chiller or an ice bath. The temperature should drop to around 20°C (68°F).

5. 5

   Fermentation

   Transfer the cooled wort into a sanitized fermentation vessel. Pitch the lager yeast by sprinkling it on top of the wort. Seal the vessel and allow it to ferment at a temperature of around 10-12°C (50-54°F) for 2-3 weeks.

6. 6

   Bottling

   Once fermentation is complete, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and allow them to carbonate at room temperature for an additional 1-2 weeks.

7. 7

   Enjoying

   Refrigerate the bottles, pour into a glass, and enjoy your homemade Narragansett Lager!