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
- 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).
- Boil & Hop Additions
- Boil wort 60 mins. Add Hallertau Mittelfrüh at boil start.
- Add Saaz and Irish Moss at 15 mins remaining.
- 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.
- 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.
