Authentic Wooly Pig Zwick’lbier Hoppy Pils Recipe

Authentic Wooly Pig Zwick’lbier Hoppy Pils Recipe

Ingredients

Malts:

  • 5.5kg (12 lbs) German Pilsner malt (for crisp base)
  • 500g (1.1 lbs) Munich malt (adds subtle malt sweetness)
  • 250g (0.55 lbs) CaraFoam (enhances head retention)

Hops:

  • 60g (2.1 oz) Hallertau Mittelfrüh (bittering @ 60 mins)
  • 30g (1 oz) Saaz (aroma @ 15 mins)
  • 30g (1 oz) Tettnang (dry hop, optional for extra zest)

Yeast:

  • 1 pack Wyeast 2278 Czech Pils Lager Yeast (or White Labs WLP800)

Water:

  • Adjust with 5g calcium chloride & 3g gypsum (for balanced minerality)

Extras:

  • 1 tsp Irish Moss (clarifying agent, added @ 15 mins)

Instructions

  1. Mash the Grains
    • Heat 16L (4.2 gal) water to 67°C (153°F).
    • Add grains, hold temp at 65°C (149°F) for 60 mins.
    • Sparge with 12L (3.2 gal) water at 75°C (167°F).
  2. Boil & Hop Additions
    • Boil wort 60 mins. Add Hallertau Mittelfrüh at boil start.
    • Add Saaz and Irish Moss at 15 mins remaining.
  3. Ferment
    • Cool wort to 10°C (50°F), pitch yeast.
    • Ferment at 12°C (54°F) for 2 weeks.
    • Optional: Add Tettnang dry hops last 3 days.
  4. Lager & Serve
    • Condition at 1°C (34°F) for 4 weeks.
    • Bottle/keg with 2.4 vols CO₂. Enjoy chilled

Extra Tips

✨ Hoppy Twist: Boost aroma with Citra or Mandarina Bavaria dry hops.

✨ Ale Shortcut: Use Wyeast 2565 Kolsch yeast for faster fermentation at 18°C (64°F).

✨ Gluten-Free: Substitute with sorghum syrup & gluten-free malt.

✨ Fruity Zwick’l: Add 100g (3.5 oz) crushed raspberries during secondary fermentation.

FAQ's

Can I skip lagering?
Traditional Zwick’lbier requires cold conditioning, but a 2-week “warm lager” at 15°C (59°F) works in a pinch.

What’s the ABV?
Approx. 5.2–5.6% – sessionable yet flavorful!

How to store?
Keeps 3–4 months refrigerated. Store bottles upright in a dark, cool place.

Is this vegetarian/vegan?
Yes, if using non-animal fining agents.

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