I recently started really appreciating this style. In my research for attempting to create a good example of this style I found a really amazing beer that has a wonderful German Beer character—Spaten Premium Lager. I’d like to recreate something similar. Spaten Premium Lager will likely be my gold standard (as Ballast Point Sculpin is for my IPA), which is to say: it’s the beer against which I will be judging my homebrewed examples.

As a first pass at this style, I’m keeping it simple, but I’m also testing a theory.


  • OG: 1.049
  • FG: ¯\_(ツ)_/¯
  • IBU (Tensith): 16.7
  • Batch Size: 7 Gallons
  • Boil Time: 90 Minutes
  • Mash Eff: 70%


ingredient amount % when
Weyerman Pilsner Malt 12 lbs 100 mash


Variety Alpha Amount IBU Form Time
Sterling meh. 1 oz meh. Pellet FWH


Ingredient Amount When
Servomyces 1 unit 10 Min. remaining in boil
Whirlfloc 1 tablet 2 Min. remaining in boil


Double decoction

  • Dough-in 133°F
  • Pull 1st decoction, raise to 158°F, hold for 10 mins
  • Bring 1st decoction to a boil for 10 mins
  • Remix mash to 148°F
  • Pull 2nd thick decoction, raise to 158°F, hold for 10 mins
  • Bring 2nd decoction to a boil for 10 mins
  • Remix to 158°F
  • Raise to mashout at 168°F


Strain Amount Starter
Wyeast 2124 Bohemian Lager 1 Smack-Pack Nope


The theory I’m testing here is: I don’t necessarily think you need to have temperature control to ferment a fine lager. I’m fermenting at ~68°F (I have no temp control right now). Also, I pitched 1 smack-pack without a starter. We’ll see how all this works out. Seems to be fermenting happily for the time being.

The Future

I’d like to look into Best Chit Malz and see how that works out. Triple decoction on that at 100%. Would that even work? Guess I’d find out :O