Olympia Premium Lager Beer clone

Olympia Premium Lager Beer clone

(5 gallons/19 L, partial mash)
OG = 1.046 FG = 1.010
IBU = 14 SRM = 2.5 ABV = 4.7%

Olympia has a very clean flavor, a little malt flavor, a little corn flavor and a little rice flavor, with just a bit of citrus from American hops. There is debate whether the “new” version brewed in California is as good as the original version brewed in Olympia, WA.

Ingredients
3.0 lbs. (1.3 kg) light dried malt extract (such as Coopers or Briess)
2.0 lb. (0.91 kg) 6-row pale malt
1.0 lb. (0.45 kg) flaked rice
1 lb. 2 oz. (0.51 kg) corn sugar (5 mins)
2.5 AAU Cascade hop pellets (60 min) (0.50 oz./14 g of 5.0% alpha acid)
1.0 AAU Willamette hop pellets (5 min) (0.25 oz./7 g of 4.0% alpha acid)
½ teaspoon Irish moss (last 15 min)
White Labs WLP840 (American Lager) or Wyeast 2035 (American Lager) yeast
1.0 cup (200 g) corn sugar (for priming)

Step by Step
Steep the crushed grains in 1 gallon (3.8 L) of water at 150 °F (65 °C) for 45 minutes, stirring occasionally. Remove grains from the wort and rinse with 2 quarts (1.8 L) of 170 °F (77 °C) water. Add half the dried malt extract and water to make at least 3 gallons (11 L) of wort and boil for 60 minutes, adding the hops and Irish moss per the recipe schedule. For the last 5 minutes of the boil, add the remaining dried malt extract and corn sugar to dissolve it in to the wort. Cool the wort and transfer it to your fermenter, topping up with cold water to 5.0 gallons (19 L). Pitch your yeast when the beer has cooled to 68 °F (20 °C), and aerate. Hold the beer at around 68 °F (20 °C) until the yeast starts fermenting, and then cool the beer to 52 °F (11 °C) for the remainder of the fermentation. About 3 days after hitting your final gravity, raise the temperature of the beer to about 68 °F (20 °C) for 3 days for a diacetyl rest. Transfer to a secondary fermenter and lager the beer at about 35 °F (2 °C) for another 2 weeks before bottling or kegging this beer.

Olympia Premium Lager Beer clone

(6 gallons/23 L, all-grain)
OG = 1.046 FG = 1.010
IBU = 14 SRM = 2.5 ABV = 4.7%

Ingredients
9.5 lb. (4.3 kg) 6-row pale malt
1.0 lb. (0.45 kg) rice
1.5 lb. (0.68 kg) brewers corn grits
3.0 AAU Cascade hop pellets (60 min) (0.60 oz./17 g of 5.0% alpha acid)
1.2 AAU Willamette hop pellets (5 min) (0.30 oz./8.5 g of 4.0% alpha acid)
½ teaspoon Irish moss (last 15 min)
White Labs WLP840 (American Lager) or Wyeast 2035 (American Lager) yeast

Step by Step
This beer is brewed with a double mash and is diluted upon packaging as all American-style Pilsners are. You ferment 5 gallons (19 L) of base beer, but yield 6 gallons (23 L) in the keg. Reserve a handful of 6-row malt. Mash in remaining malt with 4.1 gallons (16 L) of water at 133 °F (56 °C) and begin mashing at 122 °F (50 °C) in your kettle. Combine rice and corn with the handful of 6-row malt in 1.0 gallon (3.8 L) of water in a large kitchen pot and begin heating it. Rest cereal mash at 158 °F (70 °C) for 5 minutes, then bring to a boil. Boil for 30 minutes, stirring almost constantly. Heat the main mash, stirring often, to 140 °F (60 °C) and hold. Combine cooked corn and rice with main mash and adjust temperature — if needed — to 152 °F (67 °C). Hold at 152 °F (67 °C) for 30 minutes, stirring often. Heat mash to 168 °F (76 °C), stirring often, and transfer mash to lauter tun, recirculate and run off wort. Sparge with water hot enough to keep grain bed at 170 °F (77 °C ). Collect about 5.0 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and bring the wort to a vigorous, rolling boil. Boil the wort down to 5.0 gallons (19 L) over 90 minutes, adding hops and Irish moss at times indicated. Cool wort down to 48 °F (8.8 °C) and transfer wort to fermenter. Aerate wort and pitch yeast from starter.

Ferment beer at 52 °F (11 °C), allowing temperature to rise to 60 °F (16 °C) when fermentation is almost finished. Hold for 3 days at this temperature. Separate beer from yeast and cool to 40 °F (4.4 °C). Allow to cold condition (lager) for 4–5 weeks. When you are ready to keg the beer, boil a little over 1.0 gallon (3.8 L) of water for 15 minutes, cool rapidly and add 3.3 qts. (3.2 L) to your 5-gallon (19-L) Corny keg. Transfer beer to keg until it is full. You will be left with 3.3 qts. (3.2 L) of base beer to either dilute to 4 qts. (3.7 L) with boiled and cooled water or to package as “malt liquor.”