German light lager

A typical Bavarian lager recipe. This very pale lager is medium bodied and slightly sweet with a nice malty character. Its hopped flavor makes it a very pleasant and light beer.
A recipe developed by Weyermann® Specialty Malts


Alcohol: 4-5 %
Original gravity: 1.044-1.049
Bitter Units: 20-23
Color: pale blond


  • Pilsner 90%
  • Acidulated malt 5%
  • Carahell ® or equivalent 5%

CARAHELL ® is a registered trademark of Weyermann® Specialty Malts.

  • Hallertauer (10% alpha acids)
  • Hallertauer Hersbrucker (4-6% alpha acids)
  • Saflager W-34-70 100g/hl (0.13 Oz/gal)

Mashing Temperature (120 minutes-infusion)

  1. Mash in at 50°C (122°F) and rest for 30 minutes
  2. Raise mash temperature to 62°C (143.6°F) rest mash for 20 minutes
  3. Raise mash temperature to 72°C (161°F) rest mash for 20 minutes
  4. Pump at 78°C (172.4°C) for mash out

Boiling of the Wort – 8-10%

Boiling should be done at 100°C /212°F.

Hopping 60 – 90 minutes

Add 90% at beginning and 10% of hops 5 minutes before the end.

Fermentation temperature

Start at 12°C (53.6°F)and allow a rise to 14°C (57.2°F). Allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal


3 weeks at 3°C (37.4°F) Serve at 7-10°C (45-50°F)


For one week at approximately 20°C

Filed in: Fermentis recipes • Tuesday, May 24th, 2011

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