Name: Rowley Farmhouse Ales Beer Recipe
Cook time: 48 h
Total time: 48 h
Yield: 20 servings
Ingredients: 4.2 kg Pilsner (2-row) pale malt; 0.3 kg Light Munich malt; 0.15 kg Carapils/Dextrine malt; 0.25 kg Corn sugar (dextrose) for boil; 28 L Water (mash + sparge + top-up); 16 g Saaz hops (bittering); 20 g Saaz hops (flavor/aroma); 10 g Saaz hops (late aroma/bath hop); 1 tsp Irish moss or whirlfloc (clarifier); 1 tsp Brewing salt: gypsum (optional, to profile water); 1 pkg Clean lager yeast (e.g., Wyeast 2124 Munich Lager or White Labs WLP830) or clean ale lagered lower; 1 tsp Yeast nutrient (optional); 125 g Priming sugar (corn sugar/dextrose) for bottling

Grand Margarita

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

Lager - Pale - Albuquerque, NM - 4.7% ABV - 23.0 IBU Too snobby for a good ol’ beer? Looks like beer... Smells like beer... Tastes like beer... it’s BEER.

Heat 16 L of water to approximately 74°C to achieve a mash temperature of 64°C when grains are added (target mash temp 64°C).

Heat strike water

Add the crushed pilsner, light Munich and Carapils to the mash tun and slowly add the strike water, mixing thoroughly to avoid dough balls. Target mash temperature: 64°C. Hold for 60 minutes for full conversion to produce a clean, fermentable wort suitable for a pale lager.

Mash in

Raise temperature to 75–77°C (mash out) by adding 1–2 L of near-boiling water or direct heat, hold 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Sparge with ~10–12 L of 76–78°C water until you collect ~24 L of wort in the kettle (pre-boil volume). Aim for 70–75% brewhouse efficiency as a guideline; adjust volumes to achieve ~1.048 OG.

Sparge

Bring the wort to a vigorous boil. Watch for boil-overs when the wort first reaches a rolling boil.

Bring to a boil

At the start of the 60-minute boil, add 16 g Saaz hops. Also add corn sugar (0.25 kg) now to boost alcohol slightly and dry out the finish. If using brewing salts, add them to the kettle now if they were not added to the mash.

Bittering addition (60 min)

With 5 minutes left in the boil, add 20 g Saaz hops and 1 tsp Irish moss or whirlfloc. At flameout, add the remaining 10 g Saaz for aroma (whirlpool/steep for 10 minutes).

Flameout/late additions

Chill the wort quickly to yeast-pitching temperature (10–14°C) using an immersion or counterflow chiller to minimize infection and DMS. Transfer to sanitized fermenter while minimizing splashing.

Chill wort

Aerate the chilled wort (shake, oxygenate, or pure O2) and pitch the lager yeast. Target fermentation temperature: 10–12°C for a clean pale lager profile.

Pitch yeast

Allow primary fermentation to proceed at 10–12°C for 7–10 days or until activity slows and specific gravity has dropped near terminal gravity (expected FG ~1.010). Monitor gravity; avoid letting temperature drift above 14°C to prevent esters.

Primary fermentation

After primary fermentation is nearly complete (3–5 gravity points from final), raise temperature to 16–18°C for 48 hours to allow yeast to reabsorb diacetyl and clean up fermentation byproducts.

Diacetyl rest

Gradually drop temperature ~1–2°C per day down to 0–2°C and lager (cold condition) for 3–6 weeks. This cold conditioning clarifies the beer and produces the crisp, clean lager profile. If short on time, a 2-week lager at 2–4°C will still improve flavor.

Cold crash & lagering

If bottling, dissolve priming sugar (125 g dextrose) in 250 mL boiled and cooled water, cool and add to bottling bucket. Rack beer gently onto priming solution to avoid aeration. If kegging, carbonate to ~2.3–2.6 volumes CO2 (force carbonate) and transfer to keg.

Prepare for bottling or kegging

If bottled, bottle and condition at 18–20°C for 10–14 days to carbonate, then cold condition for a few days. Store bottles upright for 24–48 hours then lay on side if desired. For kegged beer, carbonate and serve cold (2–6°C).

Conditioning

Serve chilled in a clean glass. Expect a pale golden color, light malt sweetness, low to moderate hop presence (Saaz), a crisp finish and ABV around 4.7% with ~23 IBU bitterness.

Serve

Pilsner (2-row) pale malt

Light Munich malt

Carapils/Dextrine malt

Corn sugar (dextrose) for boil

Water (mash + sparge + top-up)

Saaz hops (bittering)

Saaz hops (flavor/aroma)

Saaz hops (late aroma/bath hop)

Irish moss or whirlfloc (clarifier)

Brewing salt: gypsum (optional, to profile water)

Clean lager yeast (e.g., Wyeast 2124 Munich Lager or White Labs WLP830) or clean ale lagered lower

Yeast nutrient (optional)

Priming sugar (corn sugar/dextrose) for bottling

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Make Beer Recipe in just 48h . Lager - Pale - Albuquerque, NM - 4.7% ABV - 23.0 IBU Too snobby for a good ol’ beer? Looks like beer... Smells like beer... Tastes like beer... it’s BEER.

Beer Recipe

Descriptors

Tasting Notes

Food Pairings

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