Ber Lager Recipe
Recipe information
Make Ber Lager in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Grains
Hops
Yeast
Water
Adjuncts
Preparation
1. Prepare the Malt
In a large pot, heat 6 liters of water to around 160°F (71°C). Add the pale malt, caramel malt, and Munich malt to the pot. Stir well to ensure all grains are submerged.
2. Mash the Grains
Maintain the temperature around 150°F (65°C) for about 60 minutes. This process converts the starches in the grains into fermentable sugars.
3. Sparging
After mashing, remove the grains and rinse them with hot water to extract additional sugars. Collect the liquid (wort) in a separate container.
Boiling
4. Boil the Wort
Bring the collected wort to a boil. Once boiling, add the Hallertau hops. Boil for 60 minutes.
5. Add Finishing Hops
With 15 minutes left in the boil, add the Saaz hops to the wort.
Cooling and Fermentation
6. Cool the Wort
After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
7. Pitch the Yeast
Transfer the cooled wort to a sanitized fermentation vessel. Add the lager yeast and seal the vessel with an airlock.
8. Ferment
Allow the beer to ferment at around 50°F (10°C) for 2-3 weeks. Monitor the fermentation process.
Bottling
9. Prepare for Bottling
Once fermentation is complete, dissolve 0.5 cups of priming sugar in a small amount of water and add it to the beer.
10. Bottle the Beer
Using sanitized bottles and caps, fill the bottles with the beer, leaving some space at the top. Cap the bottles securely.
11. Carbonate
Store the bottles at room temperature for 1-2 weeks to allow carbonation to develop.
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