Brewers United for Real Potables
Brewing Pale Lager
by Wendy Aaronson
I prepared a short presentation about pale lagers in January
Note that pale lagers are not complicated. You can see in the column of characteristic ingredients that most of these beers only contain pilsner malt. Notable differences are:
3. The brewing process and fermentation schedule are essentially the same across the styles. The first link below goes to a spreadsheet containing a basic recipe for each of the styles. The second link goes to a table of hop substitutions for these styles. As I mentioned most of the beers only contain pilsner malt. However, some of these recipes include specialty malts that give the beer more body and improve the mouthfeel because the recipes only have a single temperature infusion mash instead of a traditional decoction mash. We also use a couple of ounces of acidulated malt to lower the pH of the mash. Ideally, you want a mash pH of around 5.2-5.4. Dark colored malts naturally lower the pH. A few ounces of acidulated malt helps to lower the pH without adding color to the beer.
No excuses. Everyone loves a pale lager. Go forth and brew!