Zoiglbeir – Fresh Bavarian Lager

2.5 Gallon recipe

3 lbs Pilsner DME, 1lb Munich DME, .5oz Hellertau 60 min boil ( 30 min whirlpool) Bavarian lager yeast

As I have written about technique previously, I won’t go too deep into it with this beer either, but will stay more high level.
A Zoiglbeir is a traditional Bavarian Lager brewed fresh and locally. It is brewed almost farmhouse style in open top fermentor and served at cellar temperatures from the tap house/Pub basement.

This malty lager is fresh and clean tasing with hop and malt complexities. Great spring time or early fall beer.

Bring your 1.5 gallons of water to a boil and add your dry malt extract (DME). Once a slow boil has returned to your wort, add in your hops and cut the heat, stirring almost continuously for 30 minutes with a low IBU hop. We used German Noble Hellertau at .5 oz for this 2.5 gallon batch.

Let wort cool to 70F before throwing in your lager yeast. S-189 works great, but I used Mangrove Jack’s Bavarian Lager yeast this time. Gives a lightly fruity finish to the beer that works well with the spicy hops.

Ferment cool for 1-2 weeks until ferment is complete and then lager (or store in a cool dark place) for 1-3 weeks. Let the beer drop clear before you either bottle condition or force carbonate.

Lastly enjoy a regional specialty not normally seen outside of Bavaria. Prost!

AFD

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