If you’re looking to brew a refreshing European-style lager with a lower alcohol content, then this recipe is just what you need!
With its pale straw color, crisp flavor, and reduced calorie count, this beer is perfect for sipping on a warm day or enjoying with friends.
The recipe includes detailed instructions on preparing the mash, boiling the wort, and fermenting the beer, along with tips for achieving the best possible results.
So, whether you’re an experienced homebrewer or just starting, this recipe will produce a delicious and satisfying brew. So let’s start and raise a glass to the art of brewing European more significantly!
European Larger Beer Recipe
Ingredients
For the Mash – Liquor 9.3 Litres (16 Pints) – Mash Time 1 hr – Temperature 65 °C/149 °F
- 6.3 lbs Larger Malt Quantity 2.81kg
- 2.1 lbs Flaked Maise Quantity 939g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 2/3 oz (Hops) Hallertauer Hersbrucker 3.5% When to add – at start of boil (IBU 8.5)
- 1/3 oz (Hops) Hallertauer Hersbrucker 3.5% When to add – for the last 5 mins of boil (IBU 0.8)
- 1 tbsp Protofloc Other – When to add – for last 15 mins of boil
To Ferment – 12° Celsius (53.6°) – Conditioning 4 weeks at 3 °Celsius 37.4 °F
- 1 Wyeast 200 Budvar Yeast
Instructions
Mash:
- Heat 9.3 litres (16 pints) of liquor to 65°C/149°F in a mash tun.
- Add 6.3 lbs (2.81 kg) of Larger Malt and 2.1 lbs (939 g) of Flaked Maise to the mash tun.
- Stir the mixture and let it rest for 1 hour.
Sparge:
- After 1 hour, sparge the mash with hot water at 75°C/167°F to rinse out the remaining sugars.
- Collect the wort in a brew kettle.
Boil:
- Add 2/3 oz (19 g) of Hallertauer Hersbrucker hops at the start of the boil (IBU 8.5).
- Boil the wort for 1 hour 15 minutes.
- Add 1 tbsp of Protofloc during the last 15 minutes of the boil.
- Add 1/3 oz (9.5 g) of Hallertauer Hersbrucker hops during the last 5 minutes of the boil (IBU 0.8).
Fermentation:
- Cool the wort to 12°C (53.6°F) and transfer it to a fermenter.
- Pitch 1 Wyeast 200 Budvar Yeast.
- Allow fermentation to continue for about 4 weeks at 3°C (37.4°F).
Bottling or Kegging:
- After fermentation, transfer the beer to a bottling bucket or keg.
- Carbonate the beer to your desired level using priming sugar or CO2, depending on your chosen method of carbonation.
- Condition the beer for an additional 1-2 weeks at room temperature before serving.
Notes
Mash Tips
- Heat up 16 pints of water to 149°F in a large pot.
- Add 6.3 lbs of larger malt and 2.1 lbs of flaked maize to form a mash.
- Maintain the mash temperature at 149°F for 1 hour to convert the starches into sugars.
- Use a thermometer to monitor the temperature during the mash.
Boiling Tips
- Bring the mixture to a boil and add 2/3 oz of Hallertauer Hersbrucker hops at the start of the boil.
- After 50 minutes, add 1 tbsp of Protofloc to clarify the beer and prevent haze.
- Add the remaining 1/3 oz of Hallertauer Hersbrucker hops for the last 5 minutes of the boil to add flavor and aroma.
- Boil the mixture for a total of 1 hour and 15 minutes.
Fermentation Tips
- Cool the wort to 53.6°F using a wort chiller or ice bath before transferring it to a sanitized fermenter.
- Add Wyeast 200 Budvar yeast to the fermenter.
- Ferment the beer for about 4 weeks at a temperature of 53.6°F to allow the yeast to convert the sugars into alcohol and CO2.
- Condition the beer for another 4 weeks at 37.4°F to let it mature and develop its flavor.
- Use a hydrometer to measure the specific gravity of the beer to track its fermentation progress.
Other Tips
- Sanitize all equipment and surfaces to prevent contamination.
- Follow proper brewing procedures to ensure the best possible beer.
- Store the beer in a cool, dark place to prevent light from skunking the beer.
- Carbonate the beer before serving by either bottling with priming sugar or force carbonating with a CO2 tank.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 5 Weeks | 4.6% | 25.7 IBU | 5.6 EBC |
Many European lagers are made using high-quality ingredients and traditional brewing methods that have been honed over centuries, resulting in a beer that is well-balanced, smooth, and easy to drink.
Another advantage of European lagers is the wide range of available styles and flavors. From light and refreshing Pilsners to rich and complex Dunkels and Bocks, a European lager will likely appeal to every taste preference.
Additionally, many European lagers are brewed using local ingredients and unique techniques, which can provide a truly unique and enjoyable drinking experience for those who appreciate the nuances of beer.
What defines a beer as “European,” and how has European beer culture influenced brewing worldwide?
“European beer” generally refers to beer brewed in Europe, with specific styles and techniques developed and perfected over centuries. European beer culture has significantly influenced brewing worldwide, with many of the world’s most popular beer styles originating from Europe.
How do European beer styles differ from American beer styles, and what are some typical characteristics of European beer styles?
European beer styles are more complex and nuanced than American ones, often emphasizing malt and yeast flavors rather than hops.
European beer styles also typically have lower alcohol content and are served at a slightly warmer temperature. Some typical characteristics of European beer styles include a wide range of flavors and aromas, including fruity, spicy, and floral notes, with a balance of sweetness and bitterness.
What are some popular European beer styles and their origins, and what are some unique regional variations of European beer styles?
Some popular European beer styles and their origins include German lagers, Belgian ales, Irish stouts, and English ales. Unique regional variations of European beer styles, such as Bamberg, Germany’s smoked beers, or Belgium’s lambic beers, can be found throughout the continent.
What ingredients are commonly used in European beer, and what are some key flavor profiles in European beer styles?
Common ingredients in European beer include barley malt, hops, water, and yeast. Key flavor profiles in European beer styles vary widely, from the crisp bitterness of a pilsner to the fruity esters of a Belgian saison.
How has the history of Europe influenced its beer culture, and what role has been played in European cuisine?
The history of Europe has played a significant role in shaping its beer culture, with beer being a staple beverage in many European cuisines. Monks, in particular, have played an essential role in the history of European beer, with many traditional brewing techniques originating in monasteries.
