Ober­fränkisches Lager­bier

Joe Stange

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Syn­the­siz­ing keller­bier recipes from a few of Up­per Fran­co­nia’s most re­spected small brew­eries, here is our stab at a cred­i­ble home­brew ver­sion. This is es­sen­tially a SMASH (Sin­gle Malt and Sin­gle Hop) beer com­pli­cated only by de­coc­tion mash­ing and lager­ing.


Batch size: 5.5 gal­lons (21 liters) Brew­house ef­fi­ciency: 75% OG: 1.049 FG: 1.008 IBUS: 35 ABV: 5.3%


9.5 lb (4.3 kg) Ger­man/bo­hemian Pil­sner malt


0.63 oz (18 g) Perle [8% AA] at 60 min­utes 0.63 oz (18 g) Perle at 30 min­utes 0.63 oz (18 g) Perle at 15 min­utes 0.63 oz (18 g) Perle at flame-out or whirlpool


Saflager W-34/70, Wyeast 2206, White Labs WLP820, or sim­i­lar.


Mash in at 122°F (50°C); rest for 15 min­utes. Move about one-third of the mash—the thick­est parts—to a ket­tle; steadily raise the tem­per­a­ture to 158°F (70°C) and hold it there for 10 min­utes. Then steadily raise the de­coc­tion to boil­ing and boil for 15 min­utes. Re­turn the de­coc­tion to the main mash, which should bring the over­all tem­per­a­ture to about 155–160°F (68–71°C). (Don’t worry if you miss these tem­per­a­tures by a bit; peo­ple once did this with­out ther­mome­ters. We prom­ise, it all works out in the end.) Rest for 40 min­utes, then again take about one-third of the mash, steadily raise the tem­per­a­ture, and boil for 10 min­utes. Re­turn this de­coc­tion to the main mash to bring the over­all tem­per­a­ture to about 167°F (75°C), then mash out.

Boil for 90 min­utes fol­low­ing the hops sched­ule. Af­ter­ward, chill to 53°F (12°C), pitch the yeast, and fer­ment for one week. Lager at about 37°F (3°C) for six weeks.


Op­tion­ally, sub­sti­tute some punchy Ger­man aroma hops such as Man­da­rina Bavaria for the Perle ad­di­tion at flame-out.

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