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

A golden pilsner-style beer with a light, clean finish

If using tap water, treat with a crushed half Campden tablet per 5–10 L and wait 15 minutes to remove chlorine/chloramine. Heat 18 L (of the 25 L total) to about 74 °C for dough-in (strike temperature accounting for grain temperature).

Prepare water

Add crushed/pounded grains (5.0 kg Pilsner, 0.5 kg flaked maize, 0.25 kg Carapils, 0.25 kg Light Munich) to the strike water at ~74 °C to achieve a target mash temperature of 65 °C. Stir to fully incorporate and rest for 60 minutes. Maintain temperature within ±1 °C for optimal starch conversion (target 64.5–65.5 °C for a light, fermentable profile).

Mash

Raise mash temperature to 76–78 °C for 10 minutes to mash out. Vorlauf until clear, then sparge with ~7 L of water heated to 76 °C to collect roughly 25 L of wort pre-boil (account for evaporation). Aim for pre-boil gravity around 1.044–1.048 (for ~5% ABV finished).

Mash out and sparge

Bring wort to a vigorous rolling boil and boil for 60 minutes. At 60 minutes remaining, add 30 g bittering hops (Saaz/Hallertau). At 10 minutes remaining, add 25 g aroma hops and 1 tsp Irish moss or whirlfloc if using. Optionally, add the 15 g late/aroma hops at flameout or in the whirlpool (after turning off heat) for extra delicate hop aroma.

Boil and hop schedule

After the 60-minute boil and whirlpool addition, cool the wort rapidly to 10–12 °C if planning to pitch a lager yeast directly. If you plan to make a clean, cold-fermented lager and your yeast strain prefers a higher initial temp, cool to the yeast’s recommended pitch temp (often 8–12 °C for many lager strains). Transfer cooled wort to a sanitized fermenter, leaving trub behind.

Cool wort

Aerate or oxygenate the wort thoroughly (2–8 ppm dissolved oxygen) before pitching. Rehydrate or prepare a healthy starter for the chosen lager yeast strain if using liquid yeast; pitch the recommended amount (1 pkg or the equivalent cell count). Target fermentation temperature: 10–12 °C (check yeast specifications).

Aeration and pitching

Ferment at 10–12 °C until primary fermentation is complete (typically 7–14 days). Gravity should drop to near final gravity (target FG ~1.008–1.012 for a crisp, dry finish). Monitor temperature and gravity twice weekly.

Primary fermentation

When active fermentation is nearing completion (about 2–3 points above final gravity), raise temperature 2–3 °C for 24–48 hours to allow the yeast to clean up diacetyl and other byproducts.

Diacetyl rest

After the diacetyl rest, gradually lower temperature to 0–2 °C over 2–3 days and lager (cold condition) for 3–6 weeks for clarity and mellowing. Longer lagering (6–8 weeks) will produce a cleaner, crisp profile similar to commercial pilsner-style lagers.

Lagering (cold conditioning)

If you added 15 g late/aroma hops, add them to the fermenter in the last 24–48 hours of fermentation or during the early lagering period (cold side) if you want a delicate hop character. Remove or rack off hops before packaging.

Optional dry hop/aroma

If bottling, gently warm the beer slightly (to ~15 °C) and dissolve 120 g priming (corn) sugar in 200 ml boiling water, cool and add to bottling bucket, then rack beer onto priming solution and bottle. If kegging, carbonate to 2.5–2.8 volumes CO2 via CO2 tank (force carbonation) or prime and carbonate in keg and allow to condition.

Bottle or keg

After bottling, condition at 18–20 °C for 10–14 days for natural carbonation, then chill and lager if desired. Serve cold (4–7 °C) in a tall pilsner glass to showcase a golden colour and light, clean finish.

Condition and serve

Sanitize all equipment contacting cooled wort and finished beer with a no-rinse sanitizer. Use recommended sanitizer concentration and contact time.

Sanitation

Pilsner (2-row) pale malt

Flaked maize (corn)

Carapils (dextrin) malt

Light Munich malt

Bittering hops (Saaz or Hallertau) - 60 min

Aroma hops (Saaz or Hallertau) - 10 min

Whirlpool/dry hop (optional) - late aroma

Corn sugar (priming)

Brewing water (adjusted to soft, low sulfate/calcium profile)

Lager yeast (liquid or rehydrated) - clean, low-ester strain (e.g., Wyeast 2007 or White Labs WLP820 / Saflager S-23)

Yeast nutrient (optional)

Irish moss or whirlfloc (optional, for clarity)

Campden tablet (optional, to remove chlorine/chloramine)

Sanitizer (no-rinse, e.g., Star San)

Dos Equis Lager

Make Dos Equis Lager Recipe in just 12h . A golden pilsner-style beer with a light, clean finish

Dos Equis Lager

Descriptors

Tasting Notes

Food Pairings

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