"Festival of Light" Light Lager Recipe | Craft Beer & Brewing Magazine

"Festival of Light" Light Lager Recipe

This beer is much more about process than ingredients, so don’t let the simplicity of it fool you.

Taylor Caron December 28, 2017


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.058
FG: 1.015
IBUs: 25
ABV: 5.8%


11 lb (4.99 kg) Weyermann Extra-Pale Pilsner
6 oz (170 g) Acidulated Malt


1.5 oz (42.5 g) Tettnanger (4.2% AA) at 60 minutes, .5 oz (14 g) Tettnanger (4.2% AA) at 10 minutes


A slurry from a 4L starter (or simply four packages) of WLP 860 Helles, or your favorite Bavarian lager strain. Three sachets of W-34/70 should work just fine, and is readily attainable.


Dough in with at 150°F for an hour, mash out, vorlauft and lauter as usual. Allow the wort to stand covered on low heat, 165–180°F for at least 30 minutes before bringing to a boil. There’s no reason you couldn’t mash out at 175 or so and then just go shopping before coming back to vorlauft. I can always use an excuse to extend the brewday.

Chill to 48–50°F before pitching. Increase temperature to 58°F on day 10 and allow to reach terminal gravity. Chill to mid-40’s and lager for a month before packaging as you like. Serve with friends throughout the festival seasons. If there’s any left over, make up your own festival!

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