We have come to the end of our Dryish January 2025 series. We are wrapping things up with a wonderful addition to our lineup: a low ABV Munich Lager. This brew was all about balance—keeping things flavorful while maintaining a sessionable alcohol content. The goal was to explore how a heavy hand of Munich malt could provide a full-bodied experience without the high ABV punch. Learn more about what went into this beer and how Mike brewed it.

Wrapping up the dryish nature of the month with a lager

The Recipe

Batch Size: 3.5 gallons
ABV: 3.5%
OG: 1.042
FG: 1.015

Ingredients:

Grain Bill:

  • 3.5 lbs Light Munich Malt
  • 1.5 lbs Brewers Malt

Hops:

  • 2 oz Styrian Goldings (3% AA) – 30 minutes

Yeast:

  • Cellar Science German Lager (similar to W-34/70)

Water Profile:

  • 50/50 mix of spring and tap water
  • Lactic acid (to adjust pH)
  • Gypsum (for water profile adjustment)

Brewing Process:

  1. Mash:
    • Mash grains at 154°F (68°C) for 75 minutes.
    • Use a 50/50 mix of spring and tap water with lactic acid and gypsum added for pH adjustment.
  2. Boil:
    • 60-minute boil.
    • Add 2 oz Styrian Goldings at the 30-minute mark.
  3. Fermentation:
    • Pitch Cellar Science German Lager yeast.
    • Ferment at 65°F (18°C) for a clean fermentation.
  4. Conditioning:
    • Allow to condition in the keg for additional clarity and crispness.

Our Low ABV Munich Lager Thoughts

This Munich Lager delivers everything we hoped for—a well-rounded malt profile with a touch of sweetness and body from the Munich malt, balanced by the light, herbal bitterness of the Styrian Goldings. It’s a lighter-bodied beer compared to standard lagers, but it still checks all the right boxes for the style. As it conditions further in the keg, I expect it to become even crisper and cleaner. Overall, this brew wraps up Dryish January on a high note, proving that you can craft flavorful, low ABV beers without sacrificing quality. Cheers to another successful experiment!

BREW ON!