Mike went back to another style that he brewed in the recent past – the American Light Lager. Inspired by the recipes he formulated last year, Mike brewed an all-malt light lager that’s as straightforward as it is satisfying. As he poured this golden beauty from the keg, we could see it was another great edition of the style he created, the American Homebrew Lager. Keeping the all malt grain bill – no adjuncts here – he crafted refreshing and pure drinking experience we couldn’t wait to dig into.

The Recipe: Ingredients and Process

To get that crisp, light experience, you have to choose the right ingredients and follow procedures. Here’s what Mike put together.

For 3.5 gallon batch

Grains:

62.5% Weyermann Pilsner Malt
33% Vienna Malt (from Weyermann)
4% Carapils (for foam and head retention)

Water Additions:

2 ml Lactic Acid (to balance pH)
2 grams Gypsum
1 gram Calcium Chloride

Hops:

1 oz Willamette (60 minutes) – 5.8% Alpha Acid
1.5 oz Sterling (flameout) – 7.8% Alpha Acid

Yeast:

SafLager W-34/70 German Lager Dry Yeast

Mash Schedule:

40 minutes at 152°F
20 minutes at 156°F
10 minutes at 168°F

Fermentation:

Primary: 55°F for approximately 2 weeks
Lagering: Brief exposure to slightly warmer temperatures, then cold storage

Outcomes:

Starting Gravity: 1.048
Final Gravity: 1.012
ABV: 4.75%

Final Thoughts On This All Malt Light Lager

Tasting this beer, we are impressed with how well it strikes a balance. It’s light and crisp with just the right body to keep it from feeling too thin—truly, a beer that’s crafted for quality and drinkability. The bitterness is subtle, allowing the delicate maltiness from the Pilsner and Vienna to shine through without distraction. Sterling hops bring in a noble character that adds just a hint of complexity without overpowering. Compared to a macro lager, this has far more depth, yet it retains that smooth, clean finish we all appreciate in a lager. It is another great addition to the homebrew lager series.

BREW ON!