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My first German light lager

152.25 calories 16.86 g 330 ml
Beer Stats
Method: Partial Mash
Style: American Light Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday April 17th 2019
Amount Fermentable Cost PPG °L Bill %
2 kg Finland - Pilsner Malt2 kg Pilsner Malt 37 2 54.1%
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 45.9%
3.7 kg / 0.00 €
Amount Variety Cost Type AA Use Time IBU Bill %
32.50 g Chinook32.5 g Chinook Hops Leaf/Whole 13 Boil 90 min 55.11 26%
22.50 g Saaz22.5 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 4.76 18%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 3.09 16%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 4.25 40%
125 g / 0.00 €
Mash Guidelines
Amount Description Type Temp Time
15 L Infusion 68 °C 90 min
10 L Sparge 70 °C --
Other Ingredients
Amount Name Cost Type Use Time
1 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Magnesium Chloride Water Agt Boil 0 min.
2 g Calcium Chloride Water Agt Boil 0 min.
Wyeast - Pilsen Lager 2007
1 Each
Attenuation (custom):
Optimum Temp:
9 - 13 °C
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 360 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 2 0 0 0 0
Mash Chemistry and Brewing Water Calculator

I made a starter in a 1,5l flask bottle by adding a small amount of light beer enhancer and servomyces yeast nutritient.

I'll be using Coolbrewers cold bag to hold the temperature below 10c with help of frozen water bottles.
I'd assume the primary fermentation will take 3 weeks (starting with cold pitching at 9c) and the diacetyl rest shall be controlled by raising temperature slowly first into 12c for 6 days and then lowered near 0c by adding more ice bottles every day.

The reittausblogi kesäpils -recipe suggests to lager for 3 weeks, but I'll probably keep it longer, like 4-6 weeks, simply because I don't have a frigde to control temperature.

For bottling, I'm going to add a new yeast culture and some brew enhancer for carbonation.

Notes from brewday: milled 2kg of pilsner malts and mixed with 58c degree water. Added some beer amylaze entsym just in case and left the mash still for 15 minutes before rising the temperature. I'm going to make a test gravitation bottle, which contains 0,5l of finished wort and a small pour of yeast culture. The test bottle will be placed in a room temperature for about a week and the FG will be measured. This is a good practice to foresee a potential final gravity so the actual batch can be put into diacetyl rest, when it's close enough of the test FG.
The OG of the test gravitation wort is 1.040G.

Note 1,5 week after BD:

I've managed to keep the fermentator's temperature between 7-10 celsius with the cool brew bag. The test bottle seems to be finished with fermentation and FG hits at 1.007G, so the alcohol level is approximately 4,33%, pretty fine for a mid-strong beer.
With this information, I can estimate the yeast to finish somewhere 1.010-1.007G.

Note 5,5 week after BD:

last week the FG was about 1.014G and now it has lowered down to 1.012G. There's no bubbling anymore at the water lock, just a small carbon bubbles in the sample, which indicates that the primary fermentation is about to finish soon. I had an accident while moving my cool bag on top of a shelf: a tap apparently took some hit on the walls of the bag while moving, which resulted breaking it, causing a leak. I managed to save 11 liters of a total 23 liter batch, but the yeast seemed to passivate after this accident.
By ABV calculator, the alcohol level seems to currently hit around 3.68%, which should be fine. Therefore I'm going to do a cold crash now, which includes dropping the temp around 3c and keeping it there for a week. After the crash I'll start the lagering process

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  • Last Updated: 2019-05-30 09:28 UTC
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