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beer-brewing-recipes/004_five_grain_summer_lager.md

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+# Five Grain Summer Lager
+
+Source: transcribed from user-provided photo on 2026-04-25.
+
+## Expected Brew Figures
+- OG: 1.050
+- FG: 1.009
+- IBU: 21.5
+- Colour: 7.5 EBC
+- Est ABV: 5.1%
+- Batch size: 25 litres
+
+## Ingredients
+- 2.61kg Gladfield Pilsner malt
+- 0.70kg Gladfield Rye malt
+- 0.60kg Gladfield Wheat malt
+- 0.52kg Gladfield Maize malt
+- 0.43kg Gladfield Munich malt
+- 0.20kg Rolled Oats
+- 12g Southern Cross (NZ)
+- 12g Pacifica (NZ)
+- 10g Riwaka (NZ)
+- 10g Wai-iti (NZ)
+- Yeast: Lallemand Diamond Lager Yeast
+
+## Method
+1. Mash grains at 65°C for 60 minutes.
+2. Sparge and bring to the boil.
+3. Add the Southern Cross hops for the 60 minute boil.
+4. With 30 minutes remaining in the boil add the Pacifica hops.
+5. With 5 minutes remaining add the Riwaka and Wai-iti hops.
+6. Whirlpool for ten minutes, then chill and transfer to the fermenter.
+7. Pitch the yeast and ferment at 10–12°C.
+8. As fermentation slows (approx. day 5 to 7) raise temp gradually 1°C per day to reach 18°C max. Hold for a few days.
+9. When fermentation is stable at or near 1.009 for consecutive days.
+10. Bottle or keg as normal and condition for 10–12 weeks before enjoying in the summer! This beer will improve with age at low temperature.
+
+## Notes
+- Title inferred from the visible page context; the lower-left text appears to refer to a five grain beer intended for summer.
+- Main recipe column is clear and high confidence.
+- Step 9 appears truncated in the photo and likely continues onto obscured or cropped text; stored exactly as far as readable: “When fermentation is stable at or near 1.009 for consecutive days.”