Knowledge/beer-brewing-recipes/004_five_grain_summer_lager.md

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.”