In a large brew kettle, heat 20 liters of water to approximately 65°C (149°F). Add 1 kg of crushed barley malt to the water and stir thoroughly. Maintain this temperature for about 60 minutes to convert the starches to sugars.

Mashing

After mashing, drain the liquid (wort) from the grain bed into another kettle. Sparge the grains with additional hot water to extract more sugars, collecting about 20 liters of wort.

Lautering

Bring the wort to a boil and add 50 g of hops. Boil for about 60 minutes, adding more hops at different intervals for flavor and aroma.

Boiling

Cool the boiled wort quickly to about 20°C (68°F) using a wort chiller. Transfer the wort to a fermentation vessel and pitch 10 g of yeast. Seal the vessel and allow it to ferment for about 1-2 weeks.

Cooling and Fermentation

After fermentation, transfer the beer to a clean keg or bottles. Allow it to condition for another 1-2 weeks to develop flavor and carbonation.

Conditioning

Chill the beer to your desired temperature and serve in a chilled glass. Enjoy your homemade Euro Pale Lager!

heineken

Recipe information

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