Lager Home-Brew Recipes

LAGER

Gordon Biersch Winter Bock

Type: Lager

Style: Doppelbock

Batch Size: 5 Gallons (19L)

Quantity	Ingredient	Instruction
9.0 lb	Pilsner malt
8.0 lb	Munich malt 10L
0.9 lb	Crystal malt 40L
0.2 lb	Carafa malt
0.02 lb	Black malt
2.25 oz	Hallertauer Mittlefruh 5% a. a., whole hops	60 min
0.75 oz	Hallertauer Mittlefruh 5% a. a., whole hops	10 min
	Wyeast 2124 or WLP830 yeast

Original Gravity: 1.096

Final Gravity: 1.024

ABV: 9.45%

IBU: 34

SRM: 20

Directions:

To brew the Gordon Biersch Winter Bock, perform a decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), and 162°F (72°C).

Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures.

Mash out at 172°F (78°C). Boil for 90 minutes.

Ferment for nine days at 48°F (9°C), lower to 43°F (6°C) for four days, then lager for two weeks at 39°F (4°C) and three weeks at 32°F (0°C).

Ziegegeist Bock

Type: Lager

Style: Bock

Batch Size: 5 gallons

Quantity	Ingredient	Instruction
7.5 lbs	Base Malt
3 lbs	Munich Malt 10L
3 lbs	Munich Malt 20/30L
0.25 lb	Black Malt
0.25 lb	Crystal Malt 120L
1 oz	Perle Hops (8% AA)	Boil 60 minutes
2 vials	WLP833 German Bock Lager Yeast
1 capsule	Sercomyces Yeast Nurient	Boil 10 minutes

Original Gravity: 1.067

Final Gravity: 1.017

ABV: 6.6%

IBU: 21

SRM: 38

Directions:

Mash grains at 154-156ºF for 45 minutes
Heat to 170ºF
Lauter
Add bittering hops
Bring to a boil
Add Servomyces as indicated
Remove from heat
Cool to 52ºF
Oxygenate at pitch yeast

Primary Fermentation: 14-21 days at 52ºF, allow too warm to 60ºF for 2 days

Secondary Fermentation: Lager 2-3 months

The Good of the Nation

Type: Lager

Style: Dark American Lager

Batch Size: 11 gallons

Quantity	Ingredient	Instruction
4 lbs	Flaked Corn
16 lbs	6-Row Base malt
1 lb	Crystal 120 L
1 lb	Roasted Barley
1 oz	Cluster – Pellet – 6.5 a.a.	First Wort
1 oz	Cluster – Pellet – 6.5 a.a.	Boil 60 minutes
1 oz	Cluster – Leaf/Whole – 6.5 a.a.	Boil 5 minutes
1 oz	Cluster – Leaf/Whole – 6.5 a.a.	Dry Hop 7 days
	White Labs – American Lager Yeast WLP840

Original Gravity: 1.054

Final Gravity: 1.012

ABV: 5.45%

IBU: 20.92

SRM: 19.05

Directions:

Infusion Temperature 122F for 30 minutes

140F for 15 minutes

158F for 45 minutes

170F for 10 minutes

Dixie Blackened Voodoo Lager

Type: Lager

Style: Dark American Lager

Batch Size: 5 gallons

Quantity	Ingredient	Instruction
9 lbs	Base malt
8 oz	Crystal 80L
2 oz	Chocolate
2 oz	Black Malt
1.5 oz	Mount Hood – Pellet – 4.8 a.a.	Boil 60 minutes
0.25 oz	Mount Hood – Pellet – 4.8 a.a.	Boil 15 minutes
0.25 oz	Centennial – Pellet – 10 a.a.	Boil 15 minutes
0.25 oz	Mount Hood – Pellet – 4.8 a.a.	Boil 5 minutes
0.25 oz	Centennial – Pellet – 10 a.a.	Boil 5 minutes
5.3 oz	Rice Solids	Boil 1 hour
1 tsp	Irish Moss	Boil 15 minutes
	Fermentis / Safale – Saflager – German Lager Yeast W-34/70

Original Gravity: 1.051

Final Gravity: 1.009

ABV: 5.52%

IBU: 38.49

SRM: 17.05

American Lager

Type: Lager

Style: American Lager

Batch Size: 38 liters

Quantity	Ingredient	Instruction
5 kg	Pilsner malt
3 kg	Vienna malt
1 kg	Crystal 60L
31.06 g	Cascade – Pellet – 7 a.a.	Boil 60 minutes
31.06 g	Cascade – Pellet – 7 a.a.	Boil 40 minutes
25.58 g	Hallertau Mittelfruh – Pellet – 3.75 a.a.	Boil 25 minutes
25.58 g	Hallertau Mittelfruh – Pellet – 3.75 a.a.	Boil 10 minutes
25.58 g	Cascade – Pellet – 7 a.a.	Dry Hop 5 days
25.58 g	Hallertau Mittelfruh – Pellet – 3.75 a.a.	Dry Hop 5 days
	Default Yeast

Original Gravity: 1.043

Final Gravity: 1.011

ABV: 4.28%

IBU: 38.52

SRM: 10.66