Lance Lane Pharmacy Home Brew
Brewing beer made simple

Using these recipes, follow the methods outlined under brewing.

VI Lager 6% makes 16 litres

This (All Grain) lager is clean tasting (once lagered) yet packs a reasonable punch. Modern Lager malt means you don't have to step up the temperature of the mash in stages, so you can start the mash temperature at 66 C and leave for 90 minutes in the mash tun.

Grain

4kg Pilsner Malt

100g Crystal Malt

 

 

Hops

100g Hallertau (90 minutes)

 

Lagering is the storage of the beer at around -1C for weeks to months which should result in a cleaner tasting lager which doesn't form a haze when chilled. Alternatively you can introduce the step of a diacetyl rest where, once the beer has fermented out at its lower fermenting temperature, it is brought to a warmer room temperature for a day or two. This gets the yeast to reabsorb the unwanted compounds that give the butterscotch taste you don't want in the lager. Chill haze removal can be done by prolonged storage near freezing temperatures or by the use of polyclar and finings.

90 minutes indicates hops added at the start of a 90 minute boil.

Original Gravity 1.060

Final Gravity 1.013

Alpha acid content of hops:

Hallertau 2.9%