Domestic Beer

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

An easy drinking non traditional session red lager. Brewed with a combination of German malts to create toast and biscuit malt flavors.

Crush milled malts to a coarse grist. Heat 3.5 gallons (adjust based on system losses) of brewing water to around 165°F (74°C) to achieve a mash temperature of 152°F (67°C). If using treated municipal water, add a Campden tablet and let sit 15 minutes before heating.

Mill and Heat Strike Water

Add crushed grains (Pilsner, Munich, Vienna, rye, Caramunich, Carahell) to the strike water while stirring to avoid dough balls. Target mash temperature: 152°F (67°C). Maintain this temperature for 60 minutes. Rye can make the mash sticky — stir thoroughly and consider a slow recirculation or a mash filter if available.

Mash In

After 60 minutes, raise the mash temperature to 168°F (76°C) and hold for 10 minutes to stop enzymatic activity and improve wort flow.

Mash Out

Sparge with enough water at 168°F (76°C) to collect approximately 6.0 - 6.5 gallons of pre-boil wort (adjust for your system losses). Collect wort and transfer to the brew kettle.

Sparge

Bring the collected wort to a vigorous boil. Watch for hot break and boil-over when nearing a boil.

Bring to a Boil

At the start of a 60-minute boil, add 0.75 oz Hallertau (bittering). Boil for 60 minutes total.

Bittering Addition

With 15 minutes left in the boil, add 1 tsp Irish moss (or Whirlfloc tablet) to help clarify the wort.

Irish Moss / Clarifier

With 5-10 minutes left in the boil, add 0.5 oz Hallertau for flavor and aroma.

Late Hop Addition

After 60 minutes, turn off the heat. Chill the wort quickly to yeast pitching temperature (see below).

End of Boil

Use a plate chiller or immersion chiller to lower wort temperature to 50°F (10°C) as quickly as possible to reduce infection risk and preserve hop aroma. Transfer chilled wort to a sanitized fermentation vessel, leaving behind as much trub as possible.

Wort Chilling and Transfer

Aerate or oxygenate the wort thoroughly (2–3 minutes with pure oxygen or vigorous shaking/splashing for several minutes). Rehydrate dry lager yeast per manufacturer instructions or pitch the liquid yeast starter. Target pitching temperature: 48–52°F (9–11°C).

Oxygenation and Pitching

Hold fermentation at 50°F (10°C) for 7–10 days, or until active fermentation slows and gravity is near the expected attenuation. Measure gravity to confirm fermentation progress.

Primary Fermentation

After primary fermentation slows (usually day 7–10), raise the temperature to 60–65°F (15–18°C) for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl Rest

After the diacetyl rest, crash cool to near 32–34°F (0–1°C) over 24–48 hours and lager (cold condition) for 3–6 weeks. This develops clarity and smooths malt character.

Lagering

If bottling, dissolve 3 oz (weight) of priming sugar (dextrose) in 8 oz of boiling water, cool, and add to a sanitized bottling bucket. Rack beer gently onto the priming solution to avoid excessive oxygen pickup. If kegging, carbonate to 1.8–2.4 volumes CO2.

Prepare for Bottling or Kegging

Bottle and cap. Store bottles at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold condition for a week before drinking. Serve chilled at 45–50°F (7–10°C).

Conditioning in Bottle

Expected final color: amber to red-amber. Expected OG (approx): 1.044–1.048. Expected FG (approx): 1.010–1.012. ABV: ~4.5–5.0%. Adjust water volumes and hops if scaling batch size or system losses.

Notes

Pilsner malt

German Munich malt (10L)

German Vienna malt

Rye malt (or flaked rye)

Caramunich / Caramel 20 (light crystal)

Carahell or Pilsner crystal (very light)

Hallertau (or Tettnang) pellets - bittering

Hallertau (or Tettnang) pellets - flavor/aroma

Lager yeast (German lager strain, dry or liquid)

Irish moss (or Whirlfloc)

Water (brewing liquor)

Priming sugar (dextrose) for bottling

Campden tablet (optional for chlorinated water)

Rye Lager

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make Rye Lager Recipe in just 168h . An easy drinking non traditional session red lager. Brewed with a combination of German malts to create toast and biscuit malt flavors.

Rye Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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