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

Lager, St. James Gate Dublin, Ireland | 5%

Heat 20 liters of water to about 65°C (149°F). Add Pilsner malt and Carapils malt into the water and hold the temperature for 60 minutes, stirring occasionally.

Mashing

After mashing, heat another 10 liters of water to 75°C (167°F). Sparge the grains with this hot water to extract the sugars.

Sparging

Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes. Add Saaz hops in the last 15 minutes of the boil.

Boiling

Cool the wort quickly to below 20°C (68°F) using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal with an airlock. Ferment at around 18-20°C (64-68°F) for about 2 weeks.

Fermentation

After fermentation, dissolve priming sugar in a small amount of water and add to the beer. Bottle the beer and cap it. Let it carbonate for another 1-2 weeks.

Bottling

Chill the bottles and enjoy your homemade Harp Lager!

Enjoy

Pilsner Malt

Carapils Malt

Hallertau Hops

Saaz Hops

Wyeast 1056 American Ale Yeast

Water

Priming Sugar

HARP

Make HARP Recipe in just 3h . Lager, St. James Gate Dublin, Ireland | 5%

HARP

Descriptors

Tasting Notes

Food Pairings

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