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

Pours a clear golden color with a frothy white head. The herval, lemony flavors of the hops are suppported by a clean, honey-and-bread malt base.

Heat 3.5 gallons of brewing water to about 165°F (74°C). Dough in the crushed malts to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls.

Mash-in

Hold the mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile that yields a clean, slightly bready malt character with some body.

Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough 170°F (77°C) water to collect about 6.5–7.0 gallons of pre-boil wort (adjust to your system losses).

Bring collected wort to a vigorous boil and start a 60-minute timer.

60-minute boil

At 60 minutes (start of boil): Add 0.5 oz Saaz (bittering).

At 15 minutes left: Add 0.5 oz Tettnang (flavor) and 1 tsp Whirlfloc or 1 tsp Irish moss if using.

At 5 minutes left: Add 1.0 oz Cascade (late aroma) and the 0.25 lb honey (if using) — swirl to dissolve. Add 0.5 tsp yeast nutrient if using.

Turn off heat at the end of the boil and chill the wort rapidly to 48–55°F (9–13°C) for lager yeast pitch. Aim to chill to about 50°F (10°C).

Transfer chilled wort to a sanitized fermenter, leaving most trub behind. Top up with additional sanitized water if needed to reach 5 gallons total volume.

Aerate well (oxygenate) the wort by vigorous shaking, splashing, or using pure oxygen to ~8–10 ppm for a healthy lager fermentation.

Pitch the German lager yeast package at 48–55°F (9–13°C). If using a smack pack or starter, ensure the yeast is active and healthy before pitching.

Primary fermentation: hold at 50–54°F (10–12°C) for about 10–14 days, until activity subsides and gravity approaches expected final gravity (~1.010–1.014 depending on attenuation).

Raise temperature to 60–65°F (15–18°C) for 48 hours for a diacetyl rest to allow any buttery off-flavors to be cleaned up by the yeast.

After diacetyl rest, chill slowly to near-freezing (34–38°F / 1–3°C) over 2–3 days and lager for 4–6 weeks to clarify and mellow the beer and achieve the clean profile.

Two to three days before packaging (while still cold-ish, 40–50°F / 4–10°C), add 0.5 oz Saaz (or Tettnang) as a short cold-side dry hop in the fermenter for a gentle herbal/lemony hop aroma. Leave on for 48–72 hours, then remove/leave behind when racking to avoid vegetal extraction.

Prepare priming sugar by dissolving 4 oz corn sugar in 8 oz boiling water, cool, and add to a sanitized bottling bucket.

Rack beer from fermenter to bottling bucket, gently mixing with priming solution to avoid oxygen pickup. Bottle into sanitized bottles and cap.

Condition bottles at 65–70°F (18–21°C) for 10–14 days for natural carbonation, then cold-condition at refrigerator temperature for another several days before serving.

Alternatively keg and force carbonate to 2.5–2.7 volumes CO2 and lager cold for 1–2 weeks before serving.

Pilsner (base) malt

Vienna malt

Light Munich malt

Carapils (Dextrine) or Carafoam

Honey (optional for slight honey note)

Saaz hops (4% AA) — bittering

Tettnang hops (3.5–4% AA) — flavor/early aroma

Cascade hops (5–7% AA) — late aroma/harvesty-lemony

Saaz (or Tettnang) — dry hop

German lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830)

Whirlfloc tablet or Irish moss (optional)

Yeast nutrient (optional)

Priming sugar (corn sugar) for bottling

Brewing water (adjusted for soft, slightly mineral profile)

Pitching water (top up)

Oskar Blues Mama's Little Yella Pils

Make Oskar Blues Mama's Little Yella Pils Recipe in just 28h . Pours a clear golden color with a frothy white head. The herval, lemony flavors of the hops are suppported by a clean, honey-and-bread malt base.

Oskar Blues Mama's Little Yella Pils

Descriptors

Tasting Notes

Food Pairings

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