Creemore Springs Premium Lager clone
Creemore Springs Brewery, Ontario
(5 gallons/19 L, partial mash)
OG = 1.048 FG = 1.012
IBU = 22 SRM = 8 ABV = 4.6%
1.8 lbs. (0.82 kg) light dried malt extract
3.3 lbs. (1.5 kg) Coopers light liquid malt extract (late addition)
1.5 lb. (0.68 kg) Pilsner malt
0.5 lb. (0.23 kg) crystal malt (30° L)
5.25 AAU Czech Saaz hops (60 mins) (1.5 oz./42 g of 3.5% alpha acid)
3.5 AAU Czech Saaz hops (5 mins) (1 oz./28 g of 3.5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP810 (San Francisco Lager) or Wyeast 2112 (California Lager) yeast (1.75 qt./~1.75 L yeast starter)
O.75 cup of corn sugar (for priming)
Step by Step
Steep the crushed malts in 3.0 qts. (2.8 L) of water at 150 ºF (66 °C) for 30 minutes. Rinse grains with 1.5 qts. (1.5 L) of water at 170 °F (77 °C). Add water to make 3.0 gallons (11 L), add dried malt extract and bring to a boil. Add Saaz (bittering) hops and boil for 60 minutes. Add liquid malt extract and Irish moss for last 15 minutes of boil. Add Saaz (aroma) hops for last 5 minutes of the boil.
When done boiling, cool wort by submerging brewpot in sink, (with the lid on) until the side of the brewpot is cool to the touch. Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 58–60 ºF (14–16 °C) until the yeast has fermented completely. Then drop the temperature of the beer to 35–40 °F (1.7–4.4 °C) and lager for a minimum of 2 weeks. Bottle your beer, age for 2–3 weeks and enjoy!
All-grain option: Replace the light syrup with 9.25 lbs. (4.2 kg) two-row pale malt. Mash all your grains at 155 ºF (68 °C) for 60 minutes in 13 qts. (12 L) of mash water. Collect 5 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and boil for 90 minutes. Ferment at 58 ºF (14 °C).
Written by Steve Bader
“A big taste from a tiny place” is Creemore Springs creed. This Ontario-based brewery focuses on producing German-style beers. Here is a recipe for their Premium Lager, made using a North American lager yeast.