Category Archives: lager

Dakota Gold Pils

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Summer is a great time for pale lagers! For this recipe, I riffed on the Schell’s Pils clone I’ve brewed in the past. It is intended to be a German pils, which is a style I quite enjoy. This recipe uses only 2-row malt, rather than pilsner malt, for the base, with a bit of CaraPils or similar malt.

For this iteration, I tried out Mecca Grade’s pale American malt as the primary base grain, using a bit of Rahr 2-row to finish out that supply. I also subbed in Carafoam instead of Carapils. The hops are entirely whole cones from South Dakota (thanks, Dad!). I had to guess on the alpha based on what is typical for the style, and as you’ll see in the results probably guessed high.

Dakota Gold Pils

  • 7 lb. 9 oz. Lamonta Pale American malt (Mecca Grade)
  • 2 lb. 7 oz. 2-row pale malt (Rahr)
  • 0.5 lb. Carafoam malt (Weyermann)
  • 1.09 oz. Hallertauer whole hops (3.0% estimated alpha), 60 minute boil
  • 1 oz. Sterling whole hops (4.5% estimated alpha), 60 minute boil
  • 1 oz. Saaz whole hops (3.5% estimated alpha), 15 minute boil
  • 0.5 tsp. BrewTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 oz. Saaz whole hops (3.5% estimated alpha), 5 minute boil
  • 1 tsp. yeast nutrient (WLN1000, White Labs), 5 minute boil
  • 2 pkg. Diamond Lager dry yeast (Lallemand)

Target Parameters

  • 1.047 s.g., 1.010 f.g., 4.8% abv, 35 IBU, 5 SRM
  • Full volume mash, 149° for 60 minutes, 168° mash-out for 10 minutes
  • RO water with minerals added to hit target of 59 ppm Ca, 8 Mg, 89 SO4, 63 Cl, RA=-47, alkalinity=0.

Procedure

  • Starting with 7.6 gallons of RO water, I added 2.7 g gypsum, 2.2 g epsom salt, and 3.4 g of calcium chloride, to hit the target water profile. I also added half of a sodium metabisulfate tablet, to remove any latent oxygen in the water.
  • I heated the water to 154° and added the grains to hit a target mash temperature of 149°. I did not add any lactic acid, because the pH was calculated to be approximately fine (pH of 5.4) without any additions.
  • After a 60 minute mash, I heated to 168° for the mash-out, and pulled the grains after 10 minutes of this.
  • In total, I collected 6.8 gallons of runnings with a gravity of 1.039, for 70% efficiency.
  • I brought the runnings to a boil, adding hops and finings as indicated by the recipe. After a 60 minute boil, I turned off the heat and chilled to ~70°. I transferred the wort to the fermenter, and chilled down to 50° before pitching the yeast.
  • Starting gravity was 1.047. I brewed the beer on 15 April 2023, fermenting at 52°. I held it here until 13 May 2023, when I cold crashed the beer.
  • I kegged the beer with a closed transfer on 28 May 2023. Final gravity was 1.009, for 5.0% abv.

Tasting

  • Appearance
    • Brilliantly clear, straw-colored beer that pours with a fine and persistent white head. Absolutely beautiful!
  • Aroma
    • Sweet malt aroma. Not really much for hops.
  • Flavor
    • Cracker and sweet malty flavor. Moderately low bitterness, with a very clean fermentation profile. There is not a ton of hop character, surprisingly.
  • Mouthfeel
    • Medium-light body, moderately high carbonation, and smooth finish with a slightly extended bitterness.
  • Would I Brew This Again?
    • This is an excellent beer! A touch more bitterness and hop flavor/aroma would be great, but it is otherwise fantastic in drinkability and appearance. It’s not really a German pils at all–it should be more bitter–but that’s OK. Were I to assign a BJCP category, I would probably put it in International Pale Lager. This is the definition of a lawnmower beer!
  • Overall
    • 10/10 as a beer on its own; 6/10 as a German pils.

Spring Lager

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Heading into the warmer months, I love having some crisp, drinkable lagers on-hand. I often err on the side of a traditional German pils, but it’s nice to explore other realms of lager space. It may be rather generic, but the “International Pale Lager” style in the BJCP sure can be refreshing during warm weather.

This batch was ridiculously simple–100 percent Viking Pilsner Zero malt, Liberty hops at 60 minutes and 10 minutes, and Novalager for my yeast. The latter is a new strain from Lallemand, bred to be clean and highly flocculant. I was intrigued to try a new dry yeast, especially given how much I love Diamond Lager. It can’t hurt to have a few more tools in my toolbox.

Spring Lager

  • 10 lb. Viking Pilsner Zero Malt
  • 1 oz. Liberty hop pellets (4.0% alpha), 60 minute boil
  • 1 oz. Liberty hop pellets (4.0% alpha), 10 minute boil
  • 1 tsp. BrewTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 pkg. Novalager dry yeast (Lallemand)

Target Parameters

  • 1.049 s.g., 1.003 f.g., 5.9% abv, 20 IBU, 4 SRM
  • Full volume mash, 144° for 45 minutes, 160° for 45 minutes, 168° mash-out for 10 minutes
  • RO water built up to hit target water parameters of 54 ppm Ca, 42 ppm SO4, 64 ppm Cl.

Procedure

  • I started with 7 gallons of RO water, adding 2 g gypsum and 3.5 g of calcium chloride, to hit my water targets.
  • I heated the water to 149°, adding the grains as well as 1.1 mL of 88% lactic acid. I held the temperature at 144° and recirculated for 45 minutes, before raising the temperature to 160°. I held it here for 45 minutes, and then mashed out at 168° for 10 minutes.
  • In total, I collected 6.2 gallons of runnings with a gravity of 1.044, for 73% mash efficiency.
  • I brought the kettle to a boil, adding hops and finings per the recipe. After a 60 minute boil, I turned off the heat and chilled to 70°.
  • I transferred the wort to the fermenter, and chilled it down to 50° before pitching the yeast. I held the temperature at 52° for fermentation.
  • I brewed the beer on 20 February 2023. Starting gravity was 1.051.
  • I held the beer at 52° for five days, before pulling it to ambient (~50°) for the next stage.
  • I moved the beer to “house ambient” (~66°) on 18 March, and then kegged on 26 March 2023.
  • The final gravity was 1.010, for 5.4% abv.
  • I held the beer at near-freezing; it had dropped clear by 15 April 2023.

Tasting

  • Appearance
    • Brilliantly clear and straw in color, with a moderately persistent white head.
  • Aroma
    • Grainy sweet malt character, with a slight floral and spice hop profile.
  • Flavor
    • Medium-light malty and slightly grainy flavor as well as a bit of cracker for the malt, with medium-low bitterness. Very clean yeast profile.
  • Mouthfeel
    • Medium-light body, medium carbonation. Smooth finish that tilts towards the malt.
  • Would I brew this again?
    • Absolutely! It’s not the most exciting beer, but it’s a darned great one. It’s super flavorful, but not too much flavor–in other words, exceptionally drinkable. This is more interesting an a light adjunct lager. I’m also impressed by the clarity. This is a perfect “lawnmower beer”! The combo of Novalager and Viking Pilsner Zero really pay off.
  • Overall
    • 10/10

Last Chance Lager

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The Dortmunder Export (German Helles Exportbier) is a surprisingly neglected style, but one that I have enjoyed brewing over the years. It’s a great pale lager for hard waters, and a nice and malty style at that.

I made “Last Chance Lager” to use up some of my grains on-hand, while also highlighting the Dortmunder Export style. There’s not much to say about the recipe, other than that it paralleled previous versions in overall design philosophy. I like pilsner as the dominant malt, with a measure of Vienna and Munich to up the maltiness and add some character. I used Munich II instead of Munich I as part of the grist, which presumably will increase the maltiness relative to previous iterations.

Last Chance Lager

  • 7 lb. 15 oz. Barke Pilsner Malt (Weyermann)
  • 1 lb. 8 oz. Vienna malt
  • 1 lb. Viking Pilsner Zero malt
  • 12 oz. Munich II malt (Weyermann)
  • 1 oz. Hallertauer Mittelfrueh hop pellets (5.2% alpha), 60 minute boil
  • 1 oz. Hallertauer Mittelfrueh hop pellets (5.2% alpha), 10 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 oz. Hallertauer Mittelfrueh hop pellets (5.2% alpha), 5 minute boil
  • 2 pkg. Diamond Lager yeast (Lallemand)

Target Parameters

  • 1.051 s.g., 1.013 f.g., 5.0% abv, 29 IBU, 5 SRM
  • Full volume mash, 152° for 60 minutes, 168° mash-out for 10 minutes
  • Claremont tap water adjusted with lactic acid and mineral additions, to achieve calculated water profile of 64 Ca, 8 Mg, 26 Na, 97 SO4, 91 Cl, 24 HCO3. RA=-31 ppm, alkalinity=20 ppm, effective hardness 51 ppm.

Procedure

  • I started with 7 gallons of tap water, adding 5.85 mL of 88% lactic acid to neutralize the carbonates, followed by a half Campden tablet, 2 g gypsum, 2 g epsom salt, and 0.8 g calcium chloride in order to hit my water target parameters. I raised the temperature to 158°, mashed in with the grains, and added 3 mL of 88% lactic acid in order to adjust pH.
  • I held the mash at 152° with recirculation for 60 minutes, before raising it to 168° for 10 minutes. Following this, I removed the grains.
  • In total, I collected 6.4 gallons with a gravity of 1.042, for 64% mash efficiency. That’s lower than I hoped, but not awful.
  • I boiled for 60 minutes, adding hops and finings per the recipe. Then, I turned off the heat and chilled down to 72°, before transferring to the fermenter and letting it chill the rest of the way (~50°) before pitching yeast.
  • I brewed the beer on 7 January 2023, and fermented at around 50° to 52°. Starting gravity was 1.050, just a bit shy of my target.
  • I kegged the beer on 12 March 2023, transferring to a CO2-purged keg. Final gravity was 1.012, for 5.0% abv. Exactly on target!
  • The beer took a long time to clarify — even after 2 weeks at near-freezing temperatures, it was still pretty hazy. Another month dropped out most, but not all, of the haze.

Tasting

  • Appearance
    • A gold beer that pours with a creamy and persistent white head. This is very clear, but not perfectly so.
  • Aroma
    • Doughy malt aroma, with a slight spicy hop character. Clean yeast profile; i.e., not noticeable.
  • Flavor
    • Moderately low bitterness. There is a nice malty quality to this beer, with a rich and bready quality. Malt-forward.
  • Mouthfeel
    • Medium body, medium carbonation, smooth finish.
  • Would I Brew This Again?
    • I really like this style, and this recipe is a good incarnation. I love the smooth maltiness that you get in a Dort. My only minor fault is that the beer could be a touch clearer, but that’s a very minor ding on an otherwise excellent beer. I can safely say that I have mastered this style!
  • Overall
    • 9/10

Bamberger Hofbräu® Schwarzbier

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I enjoy some lager variety in my life, and dark lagers add a fun dimension to my brewing (and tasting). Although Munich dunkel has special place in my heart, schwarzbier is another great standby.

This time around, I followed the Bamberger Hofbräu® Schwarzbier recipe from the Dark Lagers book by Kraus-Weyermann and Dornbusch (you can also download a version on the Weyermann website). In terms of the grist, it’s probably closest to my Twisted Schwarzbier recipe, in that it uses primarily pilsner malt. However, rather than using just dark grains to produce the color, some Sinamar provides the final color adjustment. I have never used Sinamar before, so I was happy to have an excuse to explore this ingredient. My hop selection is very different from the original recipe (Magnum+Vanguard, vs. Perle+Spalter), but I am okay with that.

No Spaceballs jokes this time.

Bamberger Hofbrau Schwarzbier

  • 9 lb. Barke pilsner malt (Weyermann)
  • 1 lb. Munich II malt (Weyermann)
  • 0.5 lb. Carafa Special III malt (Weyermann)
  • 0.5 lb. Carapils malt malt (Briess)
  • 3 oz. acidulate malt (Weyermann)
  • 0.9 oz. (25.3 g) Sinamar extract (Weyermann), added at end of boil
  • 0.3 oz. Magnum hop pellets (16.5% alpha), 60 minute boil
  • 1 oz. Vanguard hop pellets (6.5% alpha), 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 pkg. Diamond lager yeast (Lallemand)

Target Parameters

  • 1.050 s.g., 1.011 f.g., 5.2% abv, 26 IBU, 21 SRM
  • Claremont tap water, with Campden tablet to remove chloramines
  • Full volume mash at 149° for 60 minutes and 10 minute mash-out at 168°

Procedure

  • I mashed in with 7 gallons of water at 155°, to hit 149°. I recirculated and held it at this temperature for 60 minutes, and then raised the mash to 168° for 10 minutes, before pulling the grains.
  • In total, I collected 6.1 gallons of runnings with a gravity of 1.045, for 68% mash efficiency.
  • I brought the runnings to a boil, adding hops and finings per the recipe. After a 60 minute boil, I turned off the heat and chilled down to 70° before transferring it to the fermenter. I chilled down to 49° in my fermentation chamber, before pitching the yeast.
  • I brewed this beer on 31 December 2022, fermenting at 50°. Starting gravity was 1.051.
  • I pulled the beer to garage ambient temperatures (55° to 60°) after 1 week.
  • I kegged the beer on 20 February 2023. Final gravity was 1.014, for 72% attenuation and 4.9% abv.

Tasting

  • Appearance
    • Deep, deep brown in appearance with a tan head; when you shine a light through it, it is very clear and dark brown with a reddish cast. The head is persistent, but not particularly fluffy.
  • Aroma
    • Malty, with a slight hint of dark chocolate.
  • Flavor
    • Rounded and bready yet highly drinkable maltiness, with a dark chocolate aspect. Yeast character is clean. Moderate bitterness that balances well against the malt.
  • Mouthfeel
    • Medium-light body, moderate carbonation, smooth and very slightly dry finish.
  • Would I Brew This Again?
    • This is a really nice dark lager. It hits some nice malty notes, without being cloying or burnt-roasty. A little more head retention would be nice (hence my lower score), but even so I’m quite happy with this beer.
  • Overall
  • 8/10

Monks’ Fortitude Märzen

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I’ve never made a märzen before, and was intrigued by a recipe in the September 2022 issue of BYO, for Monks’ Fortitude Märzen (paywall). My version is virtually identical, other than using a different dry lager yeast.

Monks’ Fortitude Märzen

  • 8.5 lb. Vienna malt (Weyermann)
  • 3 lb. Munich II malt (Weyermann)
  • 0.5 lb. Carared (Weyermann)
  • 1 oz. Hersbrucker hop pellets (4.3% alpha), first wort hop and 75 minute boil
  • 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 30 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 5 minute boil
  • 2 pkg. Diamond Lager dry yeast (Lallemand)

Target Parameters

  • 1.055 o.g., 1.009 f.g., 6.1% abv, 24 IBU, 8 SRM
  • Full volume mash at 145° for 40 minutes, 156° for 40 minutes, and 10 minute mash-out at 168°
  • Claremont tap water, with Campden tablet

Procedure

  • I mashed in with 7.25 gallons of water at 145°, adding 7 mL of 88% lactic acid. I maintained temperature at 145° for 40 minutes, before stepping up to 156° for 40 minutes and then 168° for 10 minutes.
  • I collected 6.5 gallons of wort with a gravity of 1.046, for 67% mash efficiency.
  • I forgot to add the CaraRed (argh! too many distractions during my brew day) in the initial mash, but was able to steep it in hot wort for 20 minutes at the start of the boil. I then filtered out the grains and added the steeped liquid to the boiling wort. This should probably kick my efficiency up to around the target.
  • I added hops and finings per the recipe, boiling for a total of 75 minutes.
  • I hit a target gravity of 1.055, exactly on the nose. I chilled the beer
  • I brewed the beer on 8 October 2022, and chilled it overnight to 48°. The next morning, on 8 October 2022, I pitched the yeast.
  • I started fermentation at 48°, and let it free rise to 50° on the first day.
  • I brought the beer out to ambient on 12 November 2022, and let it sit at this temperature until kegging on 19 November 2022.
  • Final gravity was 1.012, for 5.7% abv.

Tasting

  • Appearance
    • Brilliantly clear and light amber hue, with a persistent off-white head.
  • Aroma
    • Malty! There is also a slight bit of spicy hop character. Yeast profile is very clean.
  • Flavor
    • The beer has a rich malty character, with an off-dry finish and a bread-crust quality. Very drinkable! Bitterness is moderate, well matched with the maltiness.
  • Mouthfeel
    • Medium body, med\ium carbonation, smooth and off-dry finish.
  • Would I brew this again?
    • Yes! This is wonderfully drinkable and well attenuated, and a very nice lager. It’s a good version of this style.
  • Overall
    • 10/10