bavarian german lager recipe clone

Classic Bavarian Lager

BIAB - Lager recipes

A dry, lean, clean-tasting and crisp lager. Flavours are subtle, with no ingredient dominating the others. Hop character comes out with a dry bitterness from noble hops used.

20 Litre Batch
Est Alc 5%
Est IBU’s 24
Est SG: 1.048
Est FG: 1.011

MALTS FOR THE MASH:
4.0 kg German Pilsner
750g Light Munich
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 90mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 26 litres.

HOPS FOR THE BOIL:
20g Hallertau 5.2% (60min)
20g Hallertau 5.2% (15min)
1 tsp BrewBrite (or Irish Moss/Whirlfloc) (10min)
20g Hallertau 5.2% (0min)

FERMENTATION:
Cool the wort and ferment as close as possible to 12°C Preferably with Wyeast – 2206 Bavarian Lager Yeast

Beer

Mead

Spirits