All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.008
IBU = 25  SRM = 4  ABV = 5.3%

Recipe by Tim Foley, John Hannafan, Keith Lemcke • Siebel Institute of Technology
To honor the memory of the late Dr. J. E. Siebel and the 150 years of contributions to brewing and technology by his namesake company, the staff of the Siebel Institute of Technology has created a recipe to celebrate that tradition. Dr. Siebel was most closely associated with the development of adjunct lager beer, which remains the most popular style of beer in history. Brew it for National Homebrew Day on May 7, 2023, and enjoy its crisp flavors and character this summer.

Ingredients

6 lbs. (2.7 kg) 2-row pale malt
2 lbs. (0.9 kg) 6-row pale malt
2 lbs. (0.9 kg) flaked maize
Servomyces yeast nutrients
3.25 AAU Cluster hops (50 min.) (0.5 oz./14 g at 6.5% alpha acids)
4.9 AAU Cluster hops (20 min.) (0.75 oz./21 g at 6.5% alpha acids) 
0.5 oz. (14 g) Hallertau Hersbrucker hops (5 min.)
LalBrew Diamond, SafLager W-34/70, or Wyeast 2124 (Bohemian Lager) yeast
7⁄8 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Target a water profile with the following ions: Calcium 60–70 ppm, sulfates 95–100 ppm, magnesium 8–10 ppm, sodium 15–20 ppm, chloride 70–85 ppm. Use phosphoric or lactic acid to bring mash pH down to 5.4.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the malts at 144 °F (62 °C) and hold for 45 minutes. Raise the temperature to 162 °F (72 °C) and hold for 45 minutes. Raise the temperature to 172 °F (78 °C) and hold for 10 minutes. Lauter and sparge with enough water for a 70-minute boil.

Boil the wort for 70 minutes, adding hops at the times indicated in the recipe. 

Chill the wort to 56 °F (13.5 °C), pitch the yeast, and ferment at 50–53 °F (10–12 °C). After approximately 10 days fermentation time, start diacetyl rest at 55 °F (13 °C ) for 3 days (your conditions may vary). Conduct a maturation and cellaring time of about 30 days, with a total fermentation and maturation time of about 45 days.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Extract-Only Recipe

You will lose a lot of the character of the beer with the removal of the flaked maize, but for a quick and easy brew, simply swap out the grains with 4 lbs. (1.8 kg) Pilsen dried malt extract and 1.5 lbs. (0.68 kg) corn syrup.