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Ingredients
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Main Ingredients
Method
Brewing Instructions
Mashing
Heat 5 gallons of water to 165°F (74°C). Add the crushed Pilsner, Munich, and Caramel malts to the water, maintaining a temperature of 152°F (67°C) for 60 minutes.
Sparging
After mashing, sparge with enough water to collect about 6.5 gallons of wort in the kettle.
Boiling
Bring the wort to a boil. Once boiling, add 2 oz of Hallertau hops and boil for 60 minutes. Add 1 oz of Saaz hops in the last 15 minutes of the boil.
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches around 65°F (18°C).
Fermentation
Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal with an airlock. Ferment at 50-55°F (10-13°C) for 2 weeks.
Bottling
Once fermentation is complete, bottle the beer with priming sugar and allow to carbonate for another 2 weeks.
Enjoy
Chill the bottles and enjoy your homemade German Style Lager!