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Champagne Lager This standard American lager beer recipe earned Oregon brewer Paul Long a gold medal in Category 1: Light Lager during the Final Round of the 2006 National Homebrew Competition. Long kept the homebrew recipe’s ingredients to a minimum and achieved an award winning brew by simply using one type of malt and one type of hop, a technique known as SMaSH brewing (Single Malt and Single Hop). Learn more about how SMaSH homebrewing can improve your homebrew recipes. The National Homebrew Competition judges had the following to say about Long’s Champagne Lager: “This is right on for what I would expect to buy. I think you did a wonderful job with a difficult style!” “Nice crisp, dry malt flavor with dry DMS finish. Good balance of malt and hop. Slight green apple notes in background. Very drinkable, even warm.” View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners. Champagne Lager | Standard American Lager Ingredients For 10 gallons (38 L) 14.0 lb (6.35 kg) | Pilsner malt 1.5 oz (43 g) | Hallertauer whole hops, 3.4% a.a. (60 min) 1.0 oz (28 g) | Hallertauer hops, 3.1% a.a. (15 min) Wyeast No. 2112 California lager yeast Forced CO2 to carbonate (2.7 vol.) Specifications Original Gravity: 1.040 Final Gravity: 1.007 ABV: 4.3% Boil Time: 60 minutes Directions Mash grains at 152°F (67°C) for 60 minutes. Ferment in primary for 10 days at 62°F (17°C). Rack to secondary and age for 7 days at 68°F (20°C). 11-23-2014 Per Mr. Malty and Yeast Calc, need 297 billion cells. Per yeast calc a 3 liter starter will yield 312 billion cells. 302 Grams XLDME, 3441 grams water, 1/8 tsp. Wyeast nutrient. 12:30 P.M. Wort cooled to 68.8 degrees, transfer 3,102 grams to flask, added yeast pack to flask and weight is 3228 grams. Put on stir plate from Tim to warm up since it's in the brewhouse. By 7-8 P.M. the temp ios up to 70-72 so I moved back on to regular stir plate. Nice bit of Kreausen forming. 11-24-2014 Temp running 66-68, more kreausen has formed. 11-26-2014 6:30 A.M. Off the stir plate and into fridge. 11-30-2014 BREW DAY! Batch 109! Note this batch was 5.00 gallons, I forgot to adjust the recipe to 5.25 before purchasing ingredients so I did not have any extra malt to cover and did not want to weaken the beer. I also actuallly had Rahr Pilsner malt not the Briess that is specefied in the recipe. Salts added right at dough in and sparge per BrunWater. Mash = 2.00 grams Gypsum and 1.60 grams CaCl. Sparge = 1.80 grams Gypsum and 1.40 grams CaCl. Was targeting the "Yellow Balanced" water profile. 9:43 Strike water heated to 196.5 and added to tun. Stirred a bit and added a little ice. 10:13 Temp checks 165.20 doughed in. Initial mash temp 156.6 so I stirred and added a little more ice, closed cooler when temp had dropped to 154.5. At 5 minutes into mash temp checks 153.2, pulled sample and pH checks 5.64 at 84.40 = 5.34. Closed the cooler and covered with towels, no further adjustments or readings until end of mash. 11:15 Mash end, temp checks 148.8, pH checks 5.59 at 76.40 = 5.29. 11:25 FIRST RUNNINGS: About 3.25 gallons, maybe a bit more, S.G. 1.049, pH 5.58 at 84.50 Sparge water heated to 192.2, achieved "Mash-Out" temp of 173, added a little ice and dropped to 171. At 5 minutes temp checks 168.60, pulled sample and pH checks 5.73 at 83.40 = 5.43. Let sit for 5 more minutes then began run off. 11:50 END of SECOND RUNNINGS S.G. 1.016, pH 5.71 at 83.40 TOTAL COLLECTED 6.75 Gallons, maybe a bit more, S.G. 1.031, pH 5.65 at 76.30 11:50 Heat on, 12:03 boil staring, 12:04 boil timer started. 1:04 Boil ends, begin chilling, looks like 5.50 gallons in the BK while hot. 1:15 After 10 minutes of chilling pulled sample, O.G. checks 1.039, pH 5.63 at 65.8. 1:23 Wort temp checks 52.5, woops a little cool but it's a lager so I'm ok with it. Transfer 5.25, again maybe a tad more, gallons to fermentor. Gave it 2.50 minutes of oxygen, decanted the starter, added some fresh wort to swirl the yeast cake and pitched the yeast at 52-54 degrees. Attached the heating pad and brought up to 60 degrees. then turned it on a timer, on for an hour and then off for two hours, wrapped the fermentor in a towel. 12-01-2014 6:30 A.M. Fermometer reading 62-64, looks like positive pressure. Changed the heating pad to on for an hour then off for 3 hours, I also removed the towel that was wrapped around the fermentor. 11:00 A.M. CeCe says the temp is at 64, I had her turn off the heating pad. The original recipe does call for primary fermentation at 62, and the yeast is rated 58-68 so I think it should be fine. 12-01-2014 REMOVED INVENTORY 12-01-2014 6:30 A.M. 62-64, 4:15 62-63, 9:00 P.M. 62 12-02-2014 6:30 A.M. 60, Changed to Heat on 1 hour off for 3 hours, 4:15 P.M. 60-61 12-03-2014 6:30 A.M. 60-62, 4:00 P.M. 60-62, 8:30 P.M. 60-62 12-04-2014 6:30 A.M. 60-62, 4:00 P.M. 60 12-05-2014 11:30 A.M. 60 12-07-2014 7:30 A.M. 60, 11:30 A.M. Changed heat to on for 1 hour off for 2 hours. 7:30 P.M. Temp checks 62, changed heater to on for an hour, off for an hour. 12-08-2014 4:15 P.M. Temp checks 62-64 turned heater on for 2 hours off for 1 hour. 9:00 P.M. 66-68 degrees, heater back to on 1 off 1. 12-09-2014 6:30 A.M. 72 turned heater off, 4:00 P.M. 64 on 1 off 2, 7:30 P.M. 66, 9:00 P.M. 68 on 1 off 3, 11:45 P.M. 66. 12-10-2014 6:30 A.M. 64, 4:00 P.M. 64, 9:00 P.M. 64 12-10-2014 S.G. 1.008 O.G 1.039 = 78.9%AA Wyeast 2112 is rated 67-71%. Guess it's probably done. 12-11-2014 6:30 A.M. 62 12-12-2014 9:00 A.M. 62 12-14-2014 7:15 A.M. 64 Turned heater off. Ambient temp in the brewhouse is 58-60 12-20-2014 11:30 A.M. S.G. 1.0085, same as 12-10. Moved to fridge with the Kolsch, S.P. at 57. Tastes clean, crisp, good flavor but pretty light. I don't detect any off flavors.