Athletic Brewing Lite NA

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

Mill the Pilsner, wheat, and Carapils malts to a medium crush. Heat 15 L of brewing water to 74°C (165°F) to account for mash temperature drop.

Mill & Heat Water

Mash grains into the water to reach a target mash temperature of 65°C (149°F). Stir thoroughly to avoid dough balls and ensure even hydration. Hold mash at 65°C (149°F) for 60 minutes for a moderately fermentable wort that yields a crisp, clean profile.

Mash In

Raise mash temperature to 75°C (167°F) for 10 minutes (mash out) to stop enzymatic activity and help lautering.

Mash Out

Sparge with additional 5 L of water at 75°C (167°F) until you collect about 20 L of wort in the kettle (pre-boil volume). Aim for roughly 20–21°P (1.083) pre-boil gravity if concentrating; typical target post-boil original gravity ~1.046–1.050 (11.5–12.5°P) depending on efficiency.

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers at the beginning.

Bring to a Boil

At the start of the 60-minute boil, add 20 g Hallertau Mittelfrüh (bittering). Maintain a rolling boil for the duration.

Bittering Addition (60 minutes)

With 10 minutes left in the boil, add 1 tsp Irish moss or a Whirlfloc tablet to improve clarity.

Whirlfloc / Clarifier (10 minutes)

With 5 minutes left in the boil, add 15 g Hallertau Mittelfrüh (aroma) to preserve delicate hop character that complements a light lager.

Aroma Hops (5 minutes)

Turn off heat at the end of 60 minutes. If targeting final volume, account for boil-off and cool quickly to yeast-pitching temperature.

Late Boil / Boil Off

Cool the wort quickly using a plate chiller, immersion chiller, or ice bath to 10–12°C (50–54°F) for a lager yeast pitch. Aim to get the wort into a sanitized fermenter quickly to minimize contamination and DMS.

Aerate the cooled wort thoroughly: shake, stir vigorously, or use sterile oxygen to achieve ~8–10 ppm dissolved oxygen for a healthy lager fermentation.

Rehydrate or make a yeast starter if using liquid yeast (recommended for lagers). Pitch the recommended quantity of clean lager yeast once wort is 10–12°C (50–54°F).

Pitch Yeast

Ferment at 10–12°C (50–54°F) until active fermentation subsides (approx. 7–10 days). Gravity should drop steadily; target final gravity ~1.008–1.012 depending on attenuation and mash profile.

Primary Fermentation

Raise temperature to 16–18°C (61–64°F) for 2–3 days after primary activity to allow the yeast to clean up diacetyl and other fermentation byproducts.

Diacetyl Rest

After diacetyl rest and yeast flocculation, drop temperature gradually to 0–2°C (32–36°F) and lager for 4–6 weeks (or up to 8 weeks) to develop a clean, crisp profile and improve clarity.

Lagering (Cold Conditioning)

Dissolve 150 g priming sugar in 250 ml boiling water, cool to room temperature, and sanitize a bottling bucket or keg. This amount is for ~20–23 L of beer to achieve ~2.3–2.6 vol CO2 (adjust for desired carbonation).

Prepare Priming Sugar

Rack the conditioned beer gently to the bottling bucket, mix with priming solution (avoid aeration), and bottle or transfer to a keg. Cap bottles or seal the keg.

Bottle / Keg

If bottling, condition at 18–22°C for 1–2 weeks to carbonate, then cold crash and store at cellar temperatures. If kegging with CO2, carbonate to ~2.3–2.6 vol.

Bottle Conditioning

Chill to 4–7°C (39–45°F) and serve in a clean pint or lager glass. Expect a light, crisp, clean lager with subtle noble hop character and a dry finish. Ideal to drink fresh but will keep well with proper lagering.

Orval Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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