Suigei Tokubetsu Junmai

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

All malt Lager. Clean, crisp, and low in alcohol.

Mill grains if needed. Heat 14–16 L of brewing water to 74 °C (165 °F) to account for temperature drop when mashing.

Mill and heat water

Add crushed grains to the strike water to reach a mash temperature of 66 °C (151 °F). Stir thoroughly to eliminate dry pockets and dough balls.

Mash-in

Hold the mash at 66 °C (151 °F) for 60 minutes. Stir gently at 30 minutes to ensure even temperatures. This moderate temperature produces a clean, slightly dextrinous profile appropriate for a low-ABV, crisp lager.

Saccharification rest

Raise mash temperature to 76 °C (169 °F) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Sparge with 4–6 L of water heated to 75–78 °C (167–172 °F) to collect a total pre-boil volume of about 18 L.

Sparge

Bring collected wort to a vigorous boil. Watch for boilovers.

Bring to a boil

At the start of a 60-minute boil, add 20 g Hallertau Mittelfrüh. Boil for 60 minutes total.

Bittering addition

With 15 minutes left in the boil, add 1 tsp Irish moss or a Whirlfloc tablet to help clarify the beer.

Fining addition (optional)

At 5 minutes remaining, add 10 g Hallertau Mittelfrüh to provide gentle noble aroma without adding significant bitterness.

Aroma/flavor hop addition

After the boil, chill the wort as quickly as possible to 10–12 °C for lager yeast pitching (or to the yeast manufacturer's recommended temperature). Use an immersion, counterflow, or plate chiller if available.

Cool wort

Transfer cooled wort to a sanitized fermenter. Aerate or oxygenate the wort thoroughly (1–8 ppm O2) to support healthy lager fermentation.

Transfer and oxygenate

Pitch the lager yeast (rehydrated or a properly prepared starter) at 10–12 °C. Ensure a healthy pitch — lager yeasts perform best with adequate cell counts.

Pitch yeast

Hold fermentation at 10–13 °C for 7–10 days or until activity slows and the specific gravity approaches the expected terminal gravity (target OG roughly 1.036; FG ~1.008–1.010 for a low ABV lager).

Primary fermentation

Raise temperature to 16–18 °C for 48 hours after primary fermentation slows to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl rest

Cool the fermenter gradually down to 0–2 °C over several days and hold for 3–6 weeks for cold conditioning. This step is essential for producing a clean, crisp lager flavor and improving clarity.

Lagering

After lagering, package the beer into bottles or kegs. For bottles, prime to achieve ~2.2–2.6 volumes CO2 (about 5–7 g table sugar per 500 mL bottle depending on temperature) or force carbonate kegs to ~2.4 volumes. Chill before serving.

Packaging and carbonation

This all-malt recipe is targeted at a low-ABV, clean, crisp lager. Expected original gravity (OG) is ~1.036, final gravity (FG) ~1.008–1.010, yielding approximately 3.5–4.0% ABV depending on attenuation. Adjust water profile (soft, low sulfate and chloride) and oxygenation for best fermentation performance. Keep sanitation strict to maintain clean lager character.

Pilsner malt (base)

Vienna malt

Carahell (light crystal)

Hallertau Mittelfrüh (or Saaz substitute)

Hallertau Mittelfrüh (flavor/aroma / late addition)

Low-attenuating lager yeast (e.g., Saflager W-34/70 or Wyeast 2124)

Water (brewing)

Irish moss or Whirlfloc (optional, for clarity)

Salt or mash liquor adjustments (if required)

Birdsmouth Original Lager

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Birdsmouth Original Lager Recipe in just 24h . All malt Lager. Clean, crisp, and low in alcohol.

Birdsmouth Original Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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