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Extract Lager

A refreshing and smooth homemade lager recipe perfect for summer barbecues or cozy nights in.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 7 hours
Servings: 15 ounces
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6.6 lbs light liquid malt extract
  • 1 lb crystal malt 40L
  • 1 oz Hallertau hops bittering
  • 1 oz Saaz hops flavor
  • 1 packet lager yeast e.g., Saflager 34/70
  • 3/4 cup corn sugar for bottling
  • 5 gallons water filtered or bottled

Equipment

  • Brew kettle (at least 5 gallons)
  • Fermentation bucket or carboy
  • Airlock and stopper
  • Sanitizer solution
  • Hydrometer
  • Bottles and caps
  • Bottle capper

Method
 

  1. Start by sanitizing all your equipment.
  2. Heat 2 gallons of water in your brew kettle to about 150°F.
  3. Add the crushed crystal malt and steep for 30 minutes.
  4. After steeping, remove the grain bag and allow it to drain into the kettle.
  5. Bring the water to a boil, then stir in the liquid malt extract.
  6. Add the Hallertau hops and boil for 45 minutes.
  7. With 15 minutes left in the boil, add the Saaz hops.
  8. After the boil, cool the wort quickly to around 70°F.
  9. Transfer the cooled wort to your sanitized fermentation bucket or carboy.
  10. Pitch the yeast and seal with an airlock.
  11. Let it ferment in a cool, dark place for about a week.

Notes

This lager is versatile and pairs well with many dishes such as grilled chicken, spicy tacos, and classic burgers.