Recipe Series: Belmont Lager


This will be an evolving recipe, crafted to represent the best of Belmont. Our goal is a crisp lager with a bit of complexity and a considered hop bitterness. Keep an eye on this page to see the evolution!

Batch size: 10 gallons

Fermentables

  • 17 lbs Weyermann Bohemian Pilsner Malt
  • 5.6 oz Weyerman Aciduated Malt
  • 6 oz Weyermann CaraBohemian Malt 75°L

Hops

  • Hallertau 4.6 AA (substitute Mt. Hood or Liberty)
  • Saaz 3.6 AA (substitute Spalter Select)

The Boil

50 minutes:

  • Hallertau 1.6 oz (7.5 HBU)
  • Saaz 2.1 oz (7.5 HBU) 

10 minutes:

  • Hallertau 0.87 oz (4 HBU)
  • Saaz 1.11 oz (4 HBU) 

2 minutes:

  • Hallertau 0.2 oz (1 HBU)
  • Saaz 0.3 oz (1 HBU) 

Yeast

Saflager W-34/70 Lager Dry Yeast

Bottle Condition 

Vermont maple syrup

2.5cc/12oz or 4.5oz/5 gallon keg

Potential Future Adjustments

  1. Increase decoction to 10 minutes
  2. 6oz caramunich malt
  3. 5% Vienna malt
  4. 5% rye malt
  5. More hops at the 2 minute mark
  6. Dry hop
  7. Spruce tips in the mash or boil

 

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