Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Duke Austerberry of Ferndale, MI won a gold medal in Category 1: Pale American Beer in the 2024 National Homebrew Competition Final Round. Austerberry’s American light Lager earned gold out of 95 entries.
Austerberry shares that Astro Turf is “a very easy drinking lager beer—mostly inspired by Miller Lite.”
See the rest of the winning recipes from the 2024 National Homebrew Competition Final Round in the January/February 2024 Zymurgy magazine.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Duke Austerberry of Ferndale, MI won a gold medal in Category 1: Pale American Beer in the 2024 National Homebrew Competition Final Round. Austerberry’s American light Lager earned gold out of 95 entries.
Austerberry shares that Astro Turf is “a very easy drinking lager beer—mostly inspired by Miller Lite.”
See the rest of the winning recipes from the 2024 National Homebrew Competition Final Round in the January/February 2024 Zymurgy magazine.
Ingredients:
- MALTS & ADJUNCTS
- 9 lb. (3.63 kg) Weyermann Pilsner malt
- 5 lb. (2.27 kg) flaked corn
- 1 lb. (454 g) Briess pale ale malt
- HOPS
- 1 oz. (28 g) German Tettnang, 3.9% a.a. @ 60 min
- 0.25 oz (7 g) German Tettnang, 3.9% a.a @ 30 min
- YEAST
- 1.5 L starter Wyeast 2007 U.S. lager
- WATER
- Ca 84 ppm, Mg 8 ppm, Na 5 ppm, Cl 49 ppm, SO4 80 ppm, HCO3 114 ppm
- 2.3 g. gypsum, in mash
- 1.2 g. calcium chloride, in mash
- 4.2 mL lactic acid 88%, in mash
- 5.8 g. gypsum, in sparge
- 2.9 g. calcium chloride, in sparge
- 6.3 mL lactic acid 88%, in sparge
- ADDITIONAL ITEMS
- 1 tsp. yeast nutrient @ 15 min
Specifications:
Yield: 12 U.S. gal. (45.52 L)
Original Gravity: 1.033 (8.2°P)
Final Gravity: 1.008 (2.1°P)
ABV: 3.3%
IBU: 8.8
SRM: 2.3
Efficiency: 78%
Directions:
Mash at 148°F (64°C) for 50 minutes, with a 10-minute mash out at 168°F (76°C). Boil 60 minutes. Pitch yeast at 52°F (11°C) and ferment one week. Bump to 56°F (13°C) on day 7, then to 64°F (18°C) on day 9 and hold for fermentation to finish. Once F.G. is stable, crash cool to 38°F (3°C) and pressure transfer into kegs to carbonate. Enjoy!
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