My Own Beer


Lager Beer Recipes

Lager beers are usually highly carbonated, crisp in flavor, light bodied and have lower alcohol content. Pilser beers are actually the palest of all lagers and are very popular, often considered the most widely brewed beer style in the world.

Lager Recipe

  • 3.3 pounds Northwest malt extract
  • 1 pound light dry malt
  • 1/2 pound Munich malt
  • 2 pounds Klages malt
  • 1 ounce Hallertauer hops (5.1 alpha)
  • 1/4 ounce Nugget hops (11.0 alpha)
  • 1 ounce Hallertauer hops (finish)
  • Wyeast #2042: Danish

  • Lager Brewing Process:
    Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg. (Source: Doug, Issue #511)

    Pilsner Recipe

  • 4 pound can Mountmellick hopped light malt extract
  • 3 ounces crystal malt
  • 2 teaspoons gypsum
  • 1/4 ounce Saaz hops (boil)
  • 1/2 ounce Saaz hops (finish)
  • Wyeast #2007

  • Pilsner Brewing Procedure:
    This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. (Source: Erik Henchal)

    Light Wheat Lager Recipe

  • 3.3 pounds M&F light extract
  • 1 pound Malted wheat
  • 3/4 ounce Hallertauer (boiling)
  • 1/4 ounce Hallertauer (finishing)
  • 2 teaspoon Gypsum
  • 1/4 teaspoon Alpha Amylase
  • 1 teaspoon Irish Moss
  • 3/4 cup Dextrose (for priming)
  • Wyeast Pilsner Culture

  • Brewing Process:
    Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027. (Source: Joshua Grosse)

    Munich Beer Recipe

  • 10 pounds pale alt malt
  • 5 pounds Munich malt
  • 1/2 pound dextrin malt
  • 1-1/2 pounds amber crystal malt
  • 1 ounce gypsum
  • 1/3 ounce Burton H2O salts
  • 5-1/2 grams Hallertauer
  • 1-1/2 ounces Cascade 60 min
  • 1/4 ounce Cascade 30 min
  • 1/4 ounces Cascade 15 min
  • 1/4 ounce Hallertau (dry hop)
  • Wyeast Munich beer yeast
  • Polyclar

  • Munich Beer Brewing Procedure:
    Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pel- lets two days later. After a week move to room temperature and let sit for another week. Bottle. (Source: Brian Bliss)

    Beer Recipe Auctions

    These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.