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


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


  • 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)


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. 8oz munich or vienna malt
  3. More hops at the 2 minute mark
  4. Dry hop
  5. Spruce tips in the mash or boil

December 22, 2017

Brew day went mostly according to plan although we did have trouble cooling the hot wort quickly as we did not have a hose to connect to our immersion chiller. A long cool down period might result in slightly less hop aroma in this beer. The wort tastes amazing with moderate hop presence and a refreshing malty flavor profile.

The batch is split with 5 gallons receiving 1.5oz of Spalter Select dry hops for 48 hours during the primary fermentation. The other 5 gallons is fermented normally.



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