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

Heat ~18 L of water to 74°C to achieve a mash temperature of 65°C with your grain bill (target mash temp 64-66°C).

Heat strike water

Dough in: Add crushed malts and flaked rice to the strike water, stirring to eliminate dry pockets. Rest at 64-65°C for 60 minutes for complete conversion.

Mash out: Raise temperature to 76°C for 10 minutes to stop enzymatic activity and improve lautering.

Sparge: Vorlauf and drain wort, then sparge with ~10 L of 75°C water to collect ~25 L of pre-boil wort (adjust volume to account for evaporation and trub loss). Aim for pre-boil gravity ~1.038-1.040 (9-10 °P).

Bring wort to a rolling boil and start 60-minute timer.

At 60 minutes remaining, add Magnum hops. This addition provides clean bittering to balance the light malt body.

With 10 minutes remaining, add Saaz (10 g) and Irish moss or Whirlfloc (1 tsp). Also add yeast nutrient if using.

At flameout (end of boil), add the remaining Saaz hops (10 g) into the hot wort for a short hopstand or whirlpool contact to extract delicate aroma without adding bitterness.

Cool wort quickly to ~12°C using an immersion chiller or plate chiller to minimize DMS and oxidation. Whirlpool and let trub settle for 10-20 minutes, then rack to fermenter leaving most trub behind.

Pitching: Oxygenate the cooled wort well (1-8 ppm O2) and pitch the hydrated/cold-conditioned yeast according to manufacturer instructions. Target original gravity ~1.039-1.041 (4.2% ABV for the given attenuation).

Primary fermentation: Ferment at 10-12°C for 7-10 days until activity subsides and gravity has dropped appropriately (expect high attenuation).

Diacetyl rest: Raise temperature to 16-18°C for 24-48 hours after main fermentation finishes to allow yeast to clean up diacetyl and other off-flavors.

Lagering (cold conditioning): Gradually ramp temperature down to 1-2°C over 3-4 days, then lager for 3-6 weeks for improved clarity, mellowing, and crispness. Longer lagering (6-8 weeks) improves smoothness and carbonation stability.

If kegging: Cold crash to near 0°C, transfer to a sanitized keg, carbonate to 2.5-2.7 volumes CO2. Serve cold (3-7°C).

If bottling: Prepare priming sugar (100 g corn sugar per 20 L yields ~2.2-2.5 volumes depending on temperature). Boil priming sugar in 250 ml water for 5 minutes, cool, gently mix into fermenter, bottle into sanitized bottles. Condition at ~18-20°C for 2 weeks, then cold condition at 4°C for best clarity. Serve cold.

Taste and adjust: The finished beer should be a light, crisp lager with low malt sweetness, restrained noble hop character, and a clean lager yeast profile at ~4.2% ABV.

OSKAR BLUES DALE'S LIGHT LAGER

Descriptors

Tasting Notes

Food Pairings

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