Ready to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.
For more on brewing a great Dortmunder or German-style export lager at home, see Josh Weikert’s Make Your Best.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) German pilsner
2 lb (907 g) Vienna
1 lb (454 g) Munich
1 oz (28 g) Hallertauer Mittelfrüh at 60 minutes [12 IBUs]
1 oz (28 g) Hallertauer Mittelfrüh at 30 minutes [10 IBUs]
1 oz (28 g) Hallertauer Mittelfrüh at 5 minutes [3 IBUs]
Wyeast 2124 Bohemian Lager
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to about 50°F (10°C). Aerate well and pitch the yeast. Ferment at 50°F (10°C) for 7 days, then allow the temperature to rise to 60°F (16°C) and hold until fermentation is complete (about another 7 days). Upon completion of fermentation, crash to 35°F (2°C). Lager as long as you can stand it, 4–6 weeks or more. Then bottle or keg and carbonate to about 2.25 volumes of CO2.