1. Recipes

Let’s Lager Down to the Ozdust Ballroom (Learn to Homebrew 2025 Official Recipe)

ABV: 5%

IBU: 20

SRM: 11

OG: 1.049 (12.2°P)

FG: 1.011 (2.7°P)

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gold medal copper-colored beer in glass goblet

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The 2025 Learn to Homebrew Day (Nov. 1) official homebrew recipe comes courtesy of Tyler Miller, Mesa, Ariz., 2025 National Homebrew Competition Samuel Adams Ninkasi Winner of the Arizona Society of Homebrewers (2025 NHC Homebrew Club of the Year).

Amber Lager

Brewed 8 times

Downloadable and printer-friendly version.

The 2025 Learn to Homebrew Day (Nov. 1) official homebrew recipe comes courtesy of Tyler Miller, Mesa, Ariz., 2025 National Homebrew Competition Samuel Adams Ninkasi Winner of the Arizona Society of Homebrewers (2025 NHC Homebrew Club of the Year).

Ingredients:

Malts & Adjuncts

  • 5.5 lb. (2.49 kg) Weyermann Barke Vienna
  • 2.25 lb. (1.02 kg) Weyermann Barke Munich
  • 1.5 lb. (680 g) Weyermann Barke Pilsner
  • 8 oz. (227 g) Weyermann Caramunich I
  • 8 oz. (227 g) Weyermann Caramunich II
  • 8 oz. (227 g) Weyermann Melanoidin
  • 4 oz. (113 g) Weyermann Acidulated

Hops

  • 0.35 oz. (10 g) German Magnum, 15% a.a. @ 60 min

Yeast

  • 2 packs Fermentis Saflager W-34/70 (what Tyler used) or a comparable yeast 

Water

  • Ca 50 ppm, Mg 15 ppm, Na 15 ppm, Cl 55 ppm, SO4 100 ppm, HCO3 43 ppm

Additional Items

  • 1 tablet Whirlfloc @ 10 min
  • 1 capsule Lallemand Servomyces yeast nutrient @ pitching

Specifications:

Yield: 5.5 U.S. gal. (20.8 L)

Original Gravity: 1.049 (12.2°P)

Final Gravity: 1.011 (2.7°P)

ABV: 5%

IBU: 20

SRM: 11

Efficiency: 68%

Directions:

Start with RO water and treat strike water with brewing salts to achieve the specified water profile. Follow the Hochkurz mash schedule. Target a mash pH of 5.3. Mash in at 146°F (63°C) and hold for 20 minutes. Increase mash temperature to 156°F (69°C) and hold for 35 minutes. Increase mash temperature to 168°F (76°C) to mashout.



Boil for 90 minutes. At 60 minutes add Magnum hops. Add Whirlfloc tablet at 10 minutes. Chill the wort to 50°F (10°C), oxygenate wort, add 1 Servomyces yeast nutrient capsule to the wort, and pitch yeast.

Ferment at 50°F (10°C) for 5­–7 days. Then let fermentation free rise to 58°F (14°C) and hold for 7 days. Take a gravity sample to confirm full attenuation of the yeast. Perform a forced diacetyl test, if the test passes, begin decreasing the temperature 2–4°F per day until beer reaches 35-37°F (2–3°C). Transfer the beer. If kegging, add gelatin and carbonate to 2.6 volumes C02.

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