Name: Tapastres FOUNDERS SOLID GOLD PREMIUM LAGER Recipe
Cook time: 72 h
Total time: 72 h
Yield: 48 servings
Ingredients: 8 lbs Pilsner malt (base); 1 lbs Flaked corn; 0.5 lbs Vienna malt (small biscuit note); 0.25 lbs Carapils/Dextrin malt (for body and head retention); 0.75 oz Saaz hops (bittering, 4.5% AA); 0.5 oz Hallertau (or Tettnang) hops (flavor/aroma, 3.5–4% AA); 0.25 oz Saaz (late addition / whirlpool aroma); 1 pack Lager yeast (clean bottom-fermenting strain, e.g., Wyeast 2124/White Labs WLP830 or SafLager W-34/70); 5 gallons Water (treated for soft, clean profile: low sulfate, low chloride); 1 tsp Irish moss or Whirlfloc (clarifying); 3.5 oz Corn sugar (priming for bottling) or carbonation recommended; 1 each Campden tablet (optional, to remove chlorine/chloramine); 0.25 tsp Gypsum or brewing salts (optional, to adjust water profile); 0 lbs Corn (adjunct in flaked form already included above - additional to adjust body if desired)

Harbour Helles Lager

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

Premium Lager 4.4% Grand Rapids, MI. Solid Gold is a drinkable premium lager brewed with the highest quality ingredients.

Mill the Pilsner, Vienna and Carapils malts if not pre-crushed. Heat approximately 4.5 gallons of strike water to about 152°F (67°C) for a dough-in temperature of 150–152°F (65–67°C) when you add the grain. If using campden tablet, add it to the water after crushing to remove chlorine/chloramine, wait 10 minutes then proceed.

Mill / Heat

Mash the grain bill: combine milled Pilsner malt (8 lb), Vienna (0.5 lb), Carapils (0.25 lb) and flaked corn (1 lb) into the strike water. Hold a single infusion mash at 150–152°F (65–67°C) for 60 minutes to achieve a well attenuating, fermentable wort while retaining moderate body.

Mash out: raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve runoff.

Sparge with enough water to collect roughly 6.5–7 gallons of wort in the boil kettle (target pre-boil gravity ~1.044–1.048).

Bring the collected wort to a vigorous boil and begin a 60 minute timed boil.

At 60 minutes remaining (boil start): add bittering Saaz hops 0.75 oz. Add any gypsum/brewing salts earlier in the boil if using to adjust mineral profile; do not overdo salts for a soft lager profile.

With 15 minutes left in the boil: add Irish moss or Whirlfloc (1 tsp) and the 0.5 oz Hallertau hops to build mild noble hop character without overwhelming aroma.

At flameout (end of 60 minute boil): turn off heat and add the late Saaz addition (0.25 oz) and optionally steep/whirlpool the wort at 170–180°F for 10–15 minutes to extract delicate noble aromatics.

Cool wort quickly with an immersion chiller or plate chiller to lager pitching temperature (see below) and transfer into a sanitized fermenter. Target post-boil volume ~5.5 gallons.

Oxygenate or aerate the cooled wort well (for lagers aim for ~8–10 ppm dissolved oxygen) since lager yeast benefit from good oxygenation for clean fermentation and healthy flocculation.

Pitch appropriate amount of lager yeast: rehydrate or make a starter for liquid strains. Ideal pitch rate for 5 gallons at expected original gravity (~1.043–1.046) is a healthy multi-vial starter or 1–2 packs for dry yeast; the ingredient list uses 1 pack, but a starter or two packs is recommended for best results.

Primary fermentation: hold at a cool ale-ish temperature for lager yeast activity — 50–54°F (10–12°C) — depending on strain. Fermentation should begin within 24–72 hours and run vigorous for 3–7 days until activity slows and gravity approaches near-final.

Diacetyl rest: after active fermentation slows (usually 3–7 days), raise temperature to 60–62°F (15–17°C) for 2–3 days to allow yeast to clean up any diacetyl and other off-flavors.

Lagering (cold conditioning): after diacetyl rest, gradually lower temperature to near-freezing (34–38°F / 1–3°C) over 1–2 days and lager for 3–6 weeks (or longer) to develop clarity and mellow the profile. Traditional lagering at 4–8 weeks yields a cleaner, smoother beer.

Once lagering is complete and final gravity is stable (target FG ~1.010–1.012 for approx. 4.2–4.6% ABV), prepare for bottling or kegging. If bottling, dissolve 3.5 oz (approx. 99 g) corn sugar in 1 cup boiling water, cool, then gently mix into the beer for priming. If kegging, force carbonate to about 2.4–2.6 volumes CO2 for a classic crisp lager carbonation.

Bottle in sanitized bottles and cap, then condition at room temperature for 2 weeks for priming to carbonate. Chill before serving and allow a short refrigerated rest after carbonation for optimal clarity and flavor.

Serve cold (38–45°F / 3–7°C) in a clean lager glass. Expect a pale gold color, soft noble hop aroma, crisp malt backbone with light corn sweetness and a clean, dry finish.

Pilsner malt (base)

Flaked corn

Vienna malt (small biscuit note)

Carapils/Dextrin malt (for body and head retention)

Saaz hops (bittering, 4.5% AA)

Hallertau (or Tettnang) hops (flavor/aroma, 3.5–4% AA)

Saaz (late addition / whirlpool aroma)

Lager yeast (clean bottom-fermenting strain, e.g., Wyeast 2124/White Labs WLP830 or SafLager W-34/70)

Water (treated for soft, clean profile: low sulfate, low chloride)

Irish moss or Whirlfloc (clarifying)

Corn sugar (priming for bottling) or carbonation recommended

Campden tablet (optional, to remove chlorine/chloramine)

Gypsum or brewing salts (optional, to adjust water profile)

Corn (adjunct in flaked form already included above - additional to adjust body if desired)

FOUNDERS SOLID GOLD PREMIUM 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 FOUNDERS SOLID GOLD PREMIUM LAGER Recipe in just 72h . Premium Lager 4.4% Grand Rapids, MI. Solid Gold is a drinkable premium lager brewed with the highest quality ingredients.

Founders Solid Gold Premium Lager Recipe

Descriptors

Tasting Notes

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