Zwickel Beer
Zwickel is a hazy young lager beer. This recipe is hop forward and clean, despite the lack of traditional “Lagering”, which is possible due to the low sulfur and ester production of White Labs German X Lager yeast.
Type: Lager
Style: Light Lagers / Pilsners
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 1.0 lb | Goldpils® Vienna Malt | Steep Grain | Specialty base malt |
| 6.6 lb | CBW® Pilsen Light LME | Boil 60 minutes | Malt Extract |
| 0.5, 0.5, 0.5 oz | Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU) | Boil 60 minutes | |
| 0.5, 0.5, 0.5 oz | Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU) | Boil 15 minutes | |
| 0.25, 0.25, 0.25 oz | Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU) | Boil 5 minutes | |
| 2 packs | WLP835 German X Lager Yeast (plus 1/4 pack for bottle conditioning | Fermenter |
Procedures
- Steep crushed grains in 5 gallons of water at 155-160°F for 30 minutes
- Remove grains and dissolve extract
- Bring to boil
- Add 0.5 oz of each Saaz, Mittlefruh, and Strisselspalt hops
- Boil for 45 minutes
- Add 0.5 oz of each Saaz, Mittlefruh, and Strisselspalt hops
- Boil for 10 minutes
- Add 0.25 oz of each Saaz, Mittlefruh, and Strisselspalt hops
- Boil remaining 5 minutes
- Turn off heat and cool wort to 50°F
- Transfer to fermenter
- Pitch two packs of WLP835 German X Lager Yeast
Primary Fermentation: 2 weeks at 50-54°F. Raise temperature to 60°F near end of fermentation.
Secondary Fermentation: 1 week at 34-40°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP835 German X Lager Yeast for 2-3 weeks
Original Gravity: 1.050
Final Gravity: 1.013
Alcohol by Weight:
Alcohol by Volume: 4.9
IBU: 26
Color: 5 SRM
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