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Recession Lager Recipe

A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.

Hops & Berries 1 year, 7 months ago

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This recipe for a dry, light, and crisp American lager was designed with a recession budget in mind. This is best fermented with a lager yeast at 52°F (11°C), though an ale yeast at 65°F (18°C) is acceptable.

OG (est): 1.043
FG (est): 1.010
IBU (est): 11
ABV (est): 4.2%

ALL-GRAIN

MALT/GRAIN BILL

6.5 lb (2.95 kg) Domestic Pilsner
1.5 lb (680 g) Flaked Maize

HOPS SCHEDULE

0.5 oz (14 g) Mt Hood at 60 minutes

YEAST

Safale 56

DIRECTIONS

Mash the grains at 148°F (64°C) for 60 minutes. Substitute Saflager-S23 to ferment from 50-55°F (10-13°C). Substitute rice syrup solids for the flaked maize for a St. Louis flavor.

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EXTRACT

MALT BILL

5 lb (2.27 KG) Pilsner Liquid Malt Extract

HOPS & ADDITIVES SCHEDULE

0.5 oz (14 g) Mt Hood at 60 minutes
1 lb (454 g) table sugar at 15 minutes

YEAST

Safale 56

Use corn sugar for a Rocky Mountain feel or substitute rice syrup solids for a St. Louis flavor.

Learn to create crisp, cold-conditioned lagers with Craft Beer & Brewing Magazine®’s Introduction to Lagering online class. Sign up today!

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The talented homebrewers at Hops & Berries homebrew supply shop in Fort Collins graciously helped develop this homebrew recipe. The recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.

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