Learn to prepare Brasseries Kronenbourg S.A.S.: traditional French recipe

02

Step-by-step method

1. 01
   

   Disinfect equipment

   Disinfect the pot, fermenter, spoon, hydrometer, airlock, siphon and bottles. Use low-mineral, odor-free potable water if you don't have brewing water.

2. 02
   

   Adjust water

   Add 5 g of brewer's salt to the water intended for mashing to gently adjust its mineral profile.

3. 03
   

   Mash grains

   Heat the 23 liters of water to around 72 °C. Place the Pilsner malt, wheat malt, and Carahell malt in the grain bag, submerge them while stirring to avoid lumps, and keep the mixture around 65 °C for 60 minutes.

4. 04
   

   Sparge grain

   Avoid exceeding 68 °C. Let the bag drain without squeezing it and gently rinse the grains with the 10 liters of sparge water, heated to approximately 75 °C.

5. 05
   

   Boil wort

   Remove the grains and bring the wort to a boil. When it boils steadily, add 25 g of Saaz hop and maintain the boil for 60 minutes, watching that the foam doesn't overflow.

6. 06
   

   Add hop and nutrient

   When 10 minutes are left to finish the boil, incorporate 10 g of Hallertau Mittelfrüh hop and 5 g of yeast nutrient.

7. 07
   

   Rapidly cool wort

   Turn off the heat after completing the 60 minutes and cool the wort as quickly as possible to around 10-12 °C.

8. 08
   

   Measure initial density

   Transfer the cooled wort to the disinfected fermenter, leaving behind the sediment at the bottom, and measure the initial density with the hydrometer. A reading close to 1.045 may be reasonable, although it will vary depending on the equipment's efficiency.

9. 09
   

   Pitch yeast

   Add the lager yeast when the wort is between 10 and 12 °C. Close the fermenter, install the airlock, and place it in a dark, stable location.

10. 10
    

    Ferment in cold

    Maintain fermentation between 10 and 12 °C for the first 10 days. When activity decreases and density approaches 1.010, gradually increase the temperature to 15-16 °C over two days.

11. 11
    

    Cold mature

    Afterwards, slowly cool the beer to 2-4 °C and let it mature for 2 to 4 weeks. Don't bottle while the density is still changing; it should remain stable for at least two consecutive days.

12. 12
    

    Prepare carbonation

    Dissolve the 120 g of sugar for carbonation in a small amount of hot water. Let it cool and mix it gently with the beer in a disinfected container to avoid incorporating oxygen.

13. 13
    

    Bottle beer

    Fill pressure-resistant bottles, leaving about 3 cm of space at the top, and close them immediately. Let them sit between 18 and 20 °C for 10-14 days to develop gas, then store them cold.

14. 14
    

    Serve lager

    Serve the beer between 4 and 6 °C in a clean, slightly inclined glass. Look for a pale golden appearance, white foam, lively carbonation, floral and spicy aroma, and a light, dry, refreshing taste.