Fritzie’s Lager: Recipe & Notes

It might not be “cool” to brew a lager but Brewer Wible just can’t help himself. He’s always been a classic kinda guy and loves mastering traditional styles. He’s a sucker for tradition. And people do like lagers! It’s a great style of beer. And hey, don’t forget it was here in Philadelphia that Mr.... View Article

It might not be “cool” to brew a lager but Brewer Wible just can’t help himself. He’s always been a classic kinda guy and loves mastering traditional styles. He’s a sucker for tradition. And people do like lagers! It’s a great style of beer. And hey, don’t forget it was here in Philadelphia that Mr. John Wagner brewed the first lager in America. So let’s brew more lagers in Philly! Here’s the recipe and notes from the brewer himself. Now, this is going to get a little bit technical…

Grist / Single-infusion mash at 149F for 60 minutes
Fritzie’s Lager – 5.5 gallons – 75% Efficiency, adjust as needed
8lbs Vienna Malt (Weyermann) – 83%
1.25lbs Pilsner (Weyermann) – 13%
4.5oz. Weyermann Caraaroma – 3%
1.8oz Dextrine malt – 1%
***add Acid malt as necessary for your water

Boil
Hop to ~22IBUs at 60 minutes, preferably noble
Whirfloc and yeast nutrient if desired at 10 minutes

Fermentation
Chill to 48F, aerate and pitch WLP830 or Wyeast 2124. Hold at 48F until beer is 90% to terminal gravity, then let free-rise to 60F for a diacetyl rest. After the beer is free of diacetly and at terminal gravity, ramp temp down 5 degrees per day until at 40F. Lager at 40F for 2 weeks, then crash to 32F, keg/bottle and carbonate as usual.

You may or may not rack to a secondary for lagering. If you’re only going to keep the beer lagering for 2 weeks it’s not necessary; if you’re going to do an extended lagering, then rack to a secondary vessel and dump/harvest the yeast.

Got it? Go brew! And if it isn’t working out, come on in and ask Brewer Wible about it. He loves to talk brewing.