Prior to my recent trip to Germany, I didn’t care for lagers and pilseners. They seemed to lack flavor and felt really weak on the palate. Since there wasn’t much else to drink while I was in Germany, I ended up trying several different brands, and ended up really enjoying a few, my favorite being Jever. When I got back and found Jever at Total Wine, I was super excited to have this tasty beer readily available. However, I noticed that it didn’t taste the same. It wasn’t as crisp and hoppy as it was in Hamburg, and I was, once again, disappointed. I decided that I had to learn to brew it for myself.
This recipe was pieced together from different sources online, but mostly from articles talking about how to clone Jever. Of course, it starts with a base malt of German Pilsener, a small percentage of Munich, and a touch of Sauer (Acid) malt. It was moderately hopped with Tettnang at the beginning of the boil, and then a bit of Czech Saaz was added in the whirlpool for aroma and a bit of flavor.
The name is a tip-of-the-hat to the seafarers who stumbled around Hamburg (a large sea port city) with me and introduced me to Jever. It also alludes to the easy drinkability of this beer which will suit everyone’s palette. To Antje, Wiebke, and Berni, this beer is for you. Now come visit so we can taste it together and stumble around my town!
It ended up tasting pretty good. It’s nowhere near Jever, but it’s a good start. I’ve been searching for good lager brewers to help me figure out what I can alter in the recipe to make it better, but nothing has come up so far.
Brew Date: November 25, 2012
Kegged On: December 16, 2012
O.G.: 1.047
F.G.: 1.012
ABV: 4.6%
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 gal | 20 min | 25.945204 | 3.927734 | 1.040 | 1.010 | 4.017414 |
Fermentables
| Name | Amount | % |
|---|---|---|
| German Pilsner Malt | 18 lbs | 80 |
| German Munich Malt | 4 lbs | 17.78 |
| German Sauer(Acid) Malt | 8 oz | 2.22 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| US Magnum | 2 oz | 20 min | Boil | Pellet | 14.7 |
| German Hallertauer Mittlefruh | 2 oz | 10 min | Boil | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.07 oz | 15 min | Boil | Other |
| Gelatine | 0.2 oz | 0 min | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| DCL W-34/70 Saflager | 75% | 32°F – 32°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Rest at | 149°F | 60 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 32°F |
Notes
| Total Brew Water Needed: 9.5 gal (80% dilution = 7.5 gal distilled + 2 gal tap) Strike 5 gal to 165F (4 gal distilled, 1 gal tap) with 1.9g gypsum, 1g CaCl2. Sparge with 4.5 gal (3.5 distilled, 1 gal tap). ??Old Methods?? Adjust Strike: 1.9g gypsum, 1g CaCl2 Mash in: 8.2 gal @ 165F (blend 5.3 gal boiling with 2.9 gal room temp) Sparge: 1.25 gal @ 168F Total Dilution Water Needed: 5.25 gal The process to hit 165F strike temp should be as follows: 1. Heat 5.3 gal to boiling (3.3 gal distilled, 2 gal tap). 2. Pour 5.3 gal into mash tun. 3. Add room temp 2.9 gal distilled to mash tun and stir. 4. Pour grain in while stirring. |
Download
| Download this recipe’s BeerXML file |