When brewing a light larger beer, there are countless recipes and variations. Light lager beer is a refreshing and easy-drinking option perfect for the summer months or those looking for a lower alcohol content in their beer.
What is Light Lager Beer?
Light lager beer is a type of beer that is characterized by its light color, low alcohol content, and crisp, clean taste. This type of beer is typically made with a specific type of yeast called Saccharomyces pastorianus, which ferments at a lower temperature than other yeasts and produces a lighter, crisper beer.
Light Larger Beer Recipe
Equipment
- 1 Brewing kettle
- 1 Fermenter
- 1 Hydrometer
- 1 Thermometer
- 1 Bottles for storage Keg
Ingredients
For the Mash – Liquor 9.3 Litres (16 Pints) – Mash Time 1 hr – Temperature 65 °C/149°F
- 6.3 lbs Larger Malt (2.81kg)
- 2.1 lbs Flaked Maize (939g)
For the Boil – 27 Litres (47.5 Pints) – Boil Time 1 hr – 15 mins
- 2/3 oz Hops Add Hallertauer Hersbrucker, 3.5%, 8.5 IBU at the start of the boil (20g)
- 1/3 oz Hops Add Hallertauer Hersbrucker, 3.5%, 0.8 IBU for last 5 mins of boil (10g)
- 1 tsp Protofloc For the last 15 mins of the Boil
To Ferment – 12 °C/54 °F – Conditioning 4 weeks at 3°C/37°F
- 1 Yeast Wyeast 2000 Budvar
Instructions
- Start by heating 9.3 liters of water in a large pot or mash tun to a temperature of 65°C/149°F.
- Once the water has reached the desired temperature, add 6.3 lbs of larger malt and 2.1 lbs of flaked maize to the pot.
- Stir the mixture thoroughly to ensure all the grains are fully submerged in the water.
- Allow the mash to sit for one hour, maintaining the temperature at 65°C/149°F throughout the process.
- After one hour, carefully strain the mixture through a colander or mesh strainer to separate the liquid (wort) from the solids (spent grains).
- Rinse the grains with hot water to extract as much sugar as possible, and then discard them.
- Bring the 27 liters of water to a boil in a large pot.
- Once the water is boiling, add 2/3 oz of Hallertauer Hersbrucker hops and let them boil for the entire hour.
- After 55 minutes, add the remaining 1/3 oz of Hallertauer Hersbrucker hops and 1 tsp of Protofloc to the pot.
- Let the mixture boil for an additional 5 minutes.
- After the hour is up, remove the pot from heat and allow it to cool to a temperature of 12°C/54°F.
- Once the wort has cooled, transfer it to a fermenting vessel, making sure to leave some space at the top for the yeast to work.
- Add the Wyeast 2000 Budvar yeast to the fermenting vessel, according to the manufacturer's instructions.
- Seal the fermenting vessel and allow the beer to ferment at a temperature of 12°C/54°F for approximately 4 weeks.
- After the primary fermentation is complete, transfer the beer to a conditioning vessel and let it sit at a temperature of 3°C/37°F for an additional 4 weeks.
- After 4 weeks, the beer should be ready to drink!
Notes
- It’s important to make sure your equipment is properly sanitized before you start brewing to prevent contamination and spoilage of the beer.
- Be sure to closely monitor the temperature of the mash during the one-hour process to ensure it stays at 65°C/149°F.
- When boiling the hops, be careful to avoid boil-overs by reducing the heat or stirring the mixture as needed.
- Protofloc is a fining agent that helps to clarify the beer by causing any sediment to settle to the bottom of the fermenting vessel.
- During the primary fermentation, be sure to maintain a consistent temperature of 12°C/54°F to encourage the yeast to work efficiently.
- After the primary fermentation is complete, transferring the beer to a conditioning vessel and storing it at a lower temperature of 3°C/37°F will help to further clarify and smooth out the flavors of the beer.
- It’s important to be patient during the conditioning phase, as this step can greatly improve the quality of the final product.
- Be sure to store the finished beer in a cool, dark place to preserve its freshness and prevent it from spoiling.
Light lager beer is a refreshing and easy-drinking option perfect for the summer months or those looking for a lower alcohol content in their beer.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 5 Weeks | 3.4% | 9.4 IBU | 5.5 EBC |
FAQ
What are the ingredients used in light-lager beer?
The ingredients used in light-lager beer typically include water, barley, hops, and yeast. Some light lagers may include additional ingredients, such as rice or corn, to lighten the flavor and lower the calorie and carbohydrate content.
How is light-lager beer made?
Light lager beer is made using a specific type of yeast and brewing process. The brewing process typically includes steps, such as mashing, boiling, and fermenting. The beer is then aged for several weeks before it is packaged and sold.
What is the alcohol content of light-lager beer?
The alcohol content of light-lager beer is typically between 3-4% alcohol by volume (ABV). This is lower than traditional lagers, which typically have an ABV of around 5%.
How many calories are in a serving of light-lager beer?
The number of calories in a serving of light-lager beer can vary depending on the brand and type of beer. On average, a 12 oz serving of light lager beer contains around 100-120 calories.
Can light lager beer be brewed at home?
Yes, light-lager beer can be brewed at home. However, it requires more equipment and experience. Homebrewing kits and instructions are available online, but it is important to ensure you have the right equipment and ingredients and follow the instructions carefully.
