How to Brew Light Lagers
Light lager is a light, refreshing beer style, with little malt character, little hop character, and little yeast-derived character. We might have read that brewing this clean and low-flavor beer style is difficult. It can be, but if we keep in mind two key points, we will have success.
Firstly, we should choose a very light malt, either two-row malt or six-row malt is ok, rather than malts identified as continental pilsener or pale ale malts, which have too much flavor for this style beer.
Secondly, try our best to keep a clean and cool fermentation. It is critical to pitch plenty of clean, healthy yeast and oxygenate our wort to make a good lager. Then make sure the fermentation temperature keep steady in the low 50° F (10° C) range.
After two tips for light lager beer, a popular recipe was recommended below tohomebrew lovers.
American two-row malt
Hallertan 4.0% AA for 60min
Angel lager-BF16, or Angel lager-GW27
1. Mash at Mash at 149° F (65° C) for 90 minutes to get full conversion.
2. The pre-boil volume should be about 26.5L, after a 90minutes boil, which helps reduce DMS in the beer, 23L wort will be got.
3. Add 20 grams of properly rehydrated dry yeast, when the wort is coolling to 50° F (10° C).
4. Ferment at 50° F (10° C) for 2 weeks and allow the beer to lager another 2 weeks before serving.
5. When finished, carbonate the beer 2.5 to 3 volumes.
Following is some profile of the finished beer, then enjoy your light lager beer with your friends.