Ersatz Baderbrau

Classification: pale lager, all-grain, Baderbrau

Source: Tony Babinec (tony@spss.com) Issue #968, 9/14/92

Many German light lagers are brewed using only pale malts, and using a decoction mash. Most all-grain homebrewers, I assume, use an infusion mash. So, to get color, use some color malts. Baderbrau is certainly a pilsner, but its color is almost too dark for the style. Other than that, it's a fine beer.

The grain bill assumes 70% extraction efficiency, and will produce about a 1.048 starting gravity. You might substitute 1/2 pound U.S. cara-pils for an equal amount of pilsner malt if you desire a bit more body. The combination of Munich and crystal malt will make the beer gold to light amber in color. The Saaz hops, assuming the alpha acid rating of recent Crosby and Baker compressed foil packets, will produce an IBU rating of about 37. Pilsners, and Baderbrau in particular, are hoppy. Wyeast Bavarian lager yeast is said to be used by a lot of German commercial breweries, and will produce that German lager character. Overall, it is important to use good ingredients.

Ingredients:

8--1/2 pounds, pilsner malt
1 pound, light Munich malt
1/2 pound, crystal malt (40L)
2 ounces, Saaz (3.1% alpha), 60 minute boil
1 ounce, Saaz, 30 minute boil
1 ounce, Saaz, 10 minute boil
Wyeast Bavarian lager yeast

Procedure:

Conduct step infusion mash with starch conversion temperature around 152--153 F.

Primary ferment at about 50 and cold condition the beer in secondary.