Recipe: Light American Lager

Light American Lager

Light American Lager

In the three years I have been brewing, I brewed one honey lager when I first started (after only a few brews in) – which I severely underpitched. I did not know how many yeast cells a lager needed, and as a result, pitched one vial of lager yeast leaving some serious off flavors. Now that I have several years of brewing under my belt, and recognize the importance of proper fermentation temperatures, yeast pitch rates, and providing for a dacetyl rest, I thought I would give it another try.

The Grainfather

The Grainfather

The brew day was easy enough, and I used my new Grainfather and siphonless Big Mouth Bubbler (both are outstanding pieces of equipment that I will review in the future). The beer is a very clear and crisp American lager, with an easy grain (just 2-row and flaked rice) and hop bill (Hallertau). This time, I got a fresh vial of WLP840, and created a 2L starter (enough for a 5 gallon batch).

If you want a nice easy summer drink, or something you can enjoy when you don’t want anything hoppy or heavy, OR, if you have friends who are still stuck on the bud/miller/coors bandwagon and you want to give them a quality lager – I would recommend this recipe (pulled from the AHA recipe database)!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 80 min 9.5 IBUs 2.9 SRM 1.047 1.008 5.1 %
Actuals 1.044 1.01 4.4 %


Name Amount %
Pale Malt (2 Row) US 8 lbs 80
Rice, Flaked 2 lbs 20


Name Amount Time Use Form Alpha %
Hallertau 0.7 oz 80 min Boil Pellet 3.8


Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 30 min Boil Fining


Name Lab Attenuation Temperature
American Lager Yeast (WLP840) White Labs 78% 50°F - 55°F


Step Temperature Time
Mash In 149°F 60 min

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