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European lager review

This is review 2 of 3 of the beers that I brewed for my friends’ wedding. This beer is a refinement of the lager I had blogged earlier about here. This beer saw pretty well all the adjustments mentioned in that post, then I went ahead and brewed 100L of it!

I think this beer turned out quite well – the brews went as intended, and the beer turned out without any major flaws. I switched the finishing hops in this recipe from Hallertau Hersbrucker to Saaz, which I think was the right decision. The beer now has a pleasant spiciness to it, without the subtle citrusyness that I detected in the earlier version.

This beer was the first that I bothered to build my water for, and to be perfectly honest, I didn’t detect a HUGE difference in beer quality. For the added cost of buying RO water by the jug (about 20 gallons/batch for me), I will likely be selective to which brews I go through the trouble for in the future. For the others, I will return to carbon filtering city water and adjusting for pH as needed. Eventually I may buy a RO unit for brewing and drinking water, but not while my brewery is located in an unheated garage.

This was also the first time I used BioFine Clear. I wanted to make sure these wedding beers were vegan friendly, and I also was drawn by the convenience of it. I don’t think I had the technique down quite right because the beer didn’t achieve the level of clarity I had expected. In all of my other uses of BioFine since, I’ve had very clear beer. I think here I just didn’t agitate it enough when I added it to the fermentor. The beer still tastes great – and I am pleased I still have some on tap. This recipe is suitably dialled in for my tastes, though I may try using some different yeasts in the future. Recipe and picture below!


Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
53 L60 min25.3 IBUs4.4 SRM1.0501.0105.2 %


Pilsner (2 Row) Ger10.433 kg85.19
Munich I (Weyermann)1.361 kg11.11
Carafoam (Weyermann)453.6 g3.7


NameAmountTimeUseFormAlpha %
Magnum28.3 g60 minFirst WortPellet11.5
Saaz113.4 g20 minBoilPellet2.2


Lactic Acid10.70 ml60 minMashWater Agent
Gypsum (Calcium Sulfate)7.96 g60 minMashWater Agent
Epsom Salt (MgSO4)7.41 g60 minMashWater Agent
Calcium Chloride4.63 g60 minMashWater Agent
Fermcap-S2.80 ml60 minBoilWater Agent


Saflager Lager (W-34/70)DCL/Fermentis75%8.89°C - 15°C


Mash Step65.56°C60 min


Primary10 days10°C
Secondary10 days18.33°C
Aging10 days0°C


“Yellow Bitter” water profile

Ferment at 55F

Published in My Beer


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