Name: The Merchant Taverns Lock 15 The Grandfather Recipe
Cook time: 16 h
Total time: 16 h
Yield: 5 servings
Cuisine: German
Ingredients: 9 lbs Pilsner (lager) malt; 1 lbs Munich malt (10L); 0.5 lbs Vienna malt; 0.25 lbs Carapils / dextrin malt; 0.25 lbs Liquid / clear candi syrup (optional, for slight color and roundness); 1 oz Hallertau (whole or pellet); 0.25 oz Hallertau (finish / aroma - optional very small); 1 pack Lager yeast (Wyeast 2124 Bohemian Lager, White Labs WLP830, or SafLager W-34/70); 1 tsp Yeast nutrient (optional); 5.5 gal Water (brewing); 1 each Campden tablet (if using chlorinated municipal water); 3.25 oz Corn sugar (dextrose) for bottling

premium lager 5.1% Hood River, OR Crisp, smooth, refreshing. A medium bodied porter 5.5% a abv and 21 IBU's. Hints of chocolate give this beer a smooth finish that can be enjoyed all year long!

FULL SAIL SESSION PREMIUM LAGER

Med Bag of Chips

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Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

The Grandfather is an old German – Style lager. It has a malty backbone with minimal hop aroma and flavor characteristics. It is a crisp and refreshing lager.

Mill grains (if not already crushed). Heat 3.5 - 4.0 gallons of strike water to approximately 165°F (to hit a mash temp around 150-152°F, depending on system losses).

Mill and Heat

Mash: Dough in grains with strike water to target mash temperature of 150-152°F. Stir to eliminate dough balls and insulate the mash. Hold mash for 60 minutes for good conversion and a moderately dextrinous but clear body appropriate for a German-style lager.

Mashout: Raise temperature to 168-170°F for 10 minutes to stop enzymatic activity and help lautering (optional depending on system).

Sparge with enough water at 168°F to collect approximately 6.5 - 6.75 gallons of wort in your kettle (target pre-boil volume to account for boil-off and losses; adjust to your system). Aim for a gentle sparge to avoid extracting harsh tannins.

Bring the wort to a rolling boil and start a 60-minute timer.

At 60 minutes remaining (start of boil) add 1.0 oz Hallertau. This addition provides a restrained, traditional bitterness typical of old German lagers.

Bittering Addition

No flavoring additions are necessary; keep hop character minimal. If you want a whisper of hop aroma, add 0.25 oz Hallertau with 5 minutes left in the boil (optional).

If using candi syrup, add 5 minutes before the end of the boil so it dissolves fully and integrates.

At flameout, turn off heat and chill wort quickly to yeast pitch temperature (50-55°F target). Use a wort chiller for best results.

Cool the wort to 50-55°F as rapidly as possible to minimize DMS and oxidation. Once cooled, transfer wort to a sanitized fermenter, leaving as much trub behind as practical.

Top up with water if necessary to reach 5.0 gallons total volume.

Aerate vigorously (oxygenate) the wort for at least 60 seconds with pure oxygen or shake/roller for several minutes if using air. Proper oxygenation is important for clean lager fermentation.

Pitch a healthy lager yeast starter or a properly rehydrated dry lager yeast at 50-55°F. Use the yeast nutrient at pitching if desired.

Pitch Yeast

Primary fermentation: Hold fermentation temperature at 50-53°F until vigorous activity subsides (about 7-10 days). Aim for a steady, cool fermentation to produce a clean lager profile with minimal fruity esters.

Diacetyl rest: After primary fermentation slows and gravity is within ~10-20% of final gravity, raise temperature to 60-65°F for 48 hours to encourage yeast to clean up diacetyl and other off-flavors.

Lagering: After the diacetyl rest and once final gravity is reached, crash-cool to near-freezing (34-40°F) and lager for 4-8 weeks (longer if possible) to clarify and mellow the beer. Traditional lagers often lager 6-12 weeks; 4 weeks is the minimum to obtain a crisp, clean profile.

When packaging from cold conditioning, avoid oxygen pickup. If bottling, dissolve 3.25 oz (92 g) corn sugar in 1 cup boiling water, cool, and gently mix into the beer before bottling to carbonate to roughly 2.2-2.6 volumes of CO2 (typical for German lagers).

If kegging, force carbonate to 2.2-2.6 volumes, starting at about 10-12 psi at cold temperatures, or use quick-force methods.

Allow bottles to condition at room temperature for 1-2 weeks, then cold-condition again if desired. Serve cool (around 40-45°F) in a tall pilsner glass to showcase clarity and crispness.

Pilsner (lager) malt

Munich malt (10L)

Vienna malt

Carapils / dextrin malt

Liquid / clear candi syrup (optional, for slight color and roundness)

Hallertau (whole or pellet)

Hallertau (finish / aroma - optional very small)

Lager yeast (Wyeast 2124 Bohemian Lager, White Labs WLP830, or SafLager W-34/70)

Yeast nutrient (optional)

Water (brewing)

Campden tablet (if using chlorinated municipal water)

Corn sugar (dextrose) for bottling

Lock 15 The Grandfather

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Make Lock 15 The Grandfather Recipe in just 16h . The Grandfather is an old German – Style lager. It has a malty backbone with minimal hop aroma and flavor characteristics. It is a crisp and refreshing lager.

Lock 15 The Grandfather Recipe

Descriptors

Tasting Notes

Food Pairings

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