I know this type of thing isn’t available to everyone so I take the time to appreciate it. Did you know that I am one of the only people who gets to witness new beer styles being created right in my neighborhood?

I stopped by Mike’s place to taste another homebrew but this time it was a little different, it was a pint of something new. This beer is what is known as a Red Winter Lager, which fits the look of the beer and the season. When this style is being poured at a brewery near you, remember where you saw it first.

The Red Winter Lager Recipe

Mike brews for his Torpedo kegs. This recipe is for a 3.5 gallon batch.

Water Profile (ppm):

  • Calcium: 100
  • Magnesium: 6
  • Sodium: 55
  • Sulfate: 134
  • Chloride: 151

Grain Bill:

  • 66% Pale Malt
  • 20% Light Munich
  • 8–9% Rye Malt
  • 5% Cara Aroma (180L)
  • <1% Black Malt

Hops:

  • Amarillo 20 g at 60 minutes
  • Amarillo 28 g at 10 minutes before flameout

Yeast:

  • 1 packet of Cellar Science German (same as W-34/70)

Mash and Fermentation:

  • Mash for 75 minutes at 150°F
  • Ferment at 60°F, then raise to 68°F for 4–5 days

Original Gravity: 1.052
Final Gravity: 1.013
ABV: ~5%
IBU: ~50

Our Tasting Notes

The result was a bright amber lager with orange tones. The clarity was excellent. The citrus notes from the Amarillo hops blended with the specialty malts to give a light fruit aroma. The flavor leaned toward orange and grapefruit with a dry, balanced finish. It was bitter enough to cut through winter but still smooth to drink.

We learned that a lager can carry a fruity hop character without losing its drinkability. Amarillo worked better than expected, adding a juicy citrus note that balanced well with the malt. Seller Science German yeast performed just as well as other strains and cost less. This beer sat nicely between a hoppy red ale and a crisp lager. It reminded us that lagers can be bold and easy-drinking at the same time.

Brew ON!