- Recipe Type
- All Grain
- Yeast
- SafLager S-23
- Yeast Starter
- No
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.038
- Final Gravity
- <1.008
- Boiling Time (Minutes)
- 90
- IBU
- 12.6
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- @54F
- Additional Fermentation
- Lager @ 32F
- Tasting Notes
- A light lager with some flavor.
Ahab's Prize
OG: 1.038
FG: <1.008
IBU: 12.6
Color: 5.7 SRM
ABV: ~4%
Batch Size: 11g into fermenter (10g yield)
Recipe:
10lbs German Munich (9 SRM)
2lbs 8oz White Sugar
1oz US Goldings (4%) @ 90m
1oz US Goldings (4%) @ 10m
1oz US Goldings (4%) @ whirlpool (30m)
1 whirlfloc tablet @ 5m
5.5tsp Amylase in mash (optional)
Gelatin @ Lagering
2pkgs SafLager S-23 (rehydrated)
Mash Schedule:
30m @ 122F
30m @ 140F
30m @ 158F
History:
With four available taps, I try to keep a light lager on tap at all times. I live very close to the US-Mexico Border which makes this the heart of Bud Light land so this is often the gateway beer that I use to introduce people to homebrew. That said, its also a good beer when doing physical labor out in a hot summer sun.
This is my 16th iteration of this recipe with various changes. I try to keep bottles of the others on hand and usually try to have people try several head-to-head. As of the writing of this, this recipe is the current winner.
Past versions used different base grains and adjuncts. If you make this recipe but switch the Munich for 2-row, you end up with a super light, almost clear, beer. Surprisingly, even Bud light fans said it was too light especially when they tried it side by side with this version. I went with white suger over other adjuncts just because of ease. I needed something to dry the beer out a little and sugar worked just as well as rice and corn and was easier to deal with. A future tweak I may try could be a blend of 80/20 munich/2-row just to adjust the color a little.
Steps:
Follow a three rest step mash for 30m at each step with the munich. You can add amylase if you want but I'm not sure it is really needed with the long step mash. If you cant step mash, mash low and long and add the amylase.
Sparge and bring to a boil. Add sugar at 90m and follow hopping schedule. I like US Goldings in this version, but I have used Cluster and Hallertau to good effect before. A citrus hop like Cascade could make for an interesting but very different beer.
Add whirlfloc and cool and pitch two packets of S-23. I used dry yeast because I make this often and didn't want to mess with a starter. I cool to 48, pitch and put in the fermentation cabinet set to 54. Once primary fermentation is done, I add gelatin and crash, after is clears I rack it into kegs and lager before serving.
Enjoy, and let me know what you think.
OG: 1.038
FG: <1.008
IBU: 12.6
Color: 5.7 SRM
ABV: ~4%
Batch Size: 11g into fermenter (10g yield)
Recipe:
10lbs German Munich (9 SRM)
2lbs 8oz White Sugar
1oz US Goldings (4%) @ 90m
1oz US Goldings (4%) @ 10m
1oz US Goldings (4%) @ whirlpool (30m)
1 whirlfloc tablet @ 5m
5.5tsp Amylase in mash (optional)
Gelatin @ Lagering
2pkgs SafLager S-23 (rehydrated)
Mash Schedule:
30m @ 122F
30m @ 140F
30m @ 158F
History:
With four available taps, I try to keep a light lager on tap at all times. I live very close to the US-Mexico Border which makes this the heart of Bud Light land so this is often the gateway beer that I use to introduce people to homebrew. That said, its also a good beer when doing physical labor out in a hot summer sun.
This is my 16th iteration of this recipe with various changes. I try to keep bottles of the others on hand and usually try to have people try several head-to-head. As of the writing of this, this recipe is the current winner.
Past versions used different base grains and adjuncts. If you make this recipe but switch the Munich for 2-row, you end up with a super light, almost clear, beer. Surprisingly, even Bud light fans said it was too light especially when they tried it side by side with this version. I went with white suger over other adjuncts just because of ease. I needed something to dry the beer out a little and sugar worked just as well as rice and corn and was easier to deal with. A future tweak I may try could be a blend of 80/20 munich/2-row just to adjust the color a little.
Steps:
Follow a three rest step mash for 30m at each step with the munich. You can add amylase if you want but I'm not sure it is really needed with the long step mash. If you cant step mash, mash low and long and add the amylase.
Sparge and bring to a boil. Add sugar at 90m and follow hopping schedule. I like US Goldings in this version, but I have used Cluster and Hallertau to good effect before. A citrus hop like Cascade could make for an interesting but very different beer.
Add whirlfloc and cool and pitch two packets of S-23. I used dry yeast because I make this often and didn't want to mess with a starter. I cool to 48, pitch and put in the fermentation cabinet set to 54. Once primary fermentation is done, I add gelatin and crash, after is clears I rack it into kegs and lager before serving.
Enjoy, and let me know what you think.