Franz | Radler Light Lager | BeerCo All Grain Brewers Recipe Kit

Celebrate the legend of Franz Kugler with our "Franz Radler" recipe kit!  In the roaring 1920s, Kugler, owned an inn in Deisenhofen, a small town just outside of Munich. He created a cycling trail that led directly to his establishment.  As cycling's popularity soared, thirsty cyclists flocked to his inn.  Facing a beer shortage one sweltering summer day, Kugler ingeniously mixed his remaining lager with lemon soda, creating the now-famous "Radlermass" (cyclist's liter). This light, citrusy, and lower-alcohol concoction quickly became a sensation, quenching the thirst of cyclists and beer lovers alike.  Our "Franz Radler" Beer kit honors Kugler's ingenuity, allowing you to recreate this iconic German classic at home and enjoy the same refreshing taste that made him a legend.

Craving refreshment?  Our Radler is the answer!  This crisp, citrusy brew blends light beer with vibrant fruit flavors for a low-alcohol drink that's both invigorating and delicious. Perfect for any occasion, from backyard BBQs to picnics in the park.

Well, what are you waiting for? Thirst follows Cycle! Brew, Rinse, Repeat! cheers #cyclehappy #brewhappy #enjoyresponsibly always

Brewfather App Recipe Link | Radler Light Lager BeerCo Recipe Kit

Vital Stats:

Batch & Boil:

• Batch Size: 23.0 L US 6 Gallon
• Boil Time: 60 min

Properties

• OG 1.036
• FG 1.006
• IBU 12
• ABV 3.9%
• Colour 9.1 EBC

Malt:

Hops:

Yeast

Dry | Lallemand Brewing

• LalBrew® NovaLager Yeast 11g Sachets x 2

Liquid | Bluestone Yeast

• BSY-L002 Freiburg Bluestone Yeast 1 x Pitch 

Water Adjustments (Optional):

• Adjust your local water to a soft lager or Pilzen Lager Style - a good reference material here for Melbourne Brewers
• 5g or 1 tsp of Calcium Sulphate (Gypsum) into mash water.
• 5g or 1 tsp of Calcium Chloride into mash water.
• (Note: Minerals are not included in the Kit, you can add them at cart before checkout)

Method:

1. Single Infusion Mash In - Do your normal mash regime (approx. 14-15 Litres of Mash Water to 3.90 Kg of Grain and or the 3:1 water:grain rule), mashing in at around 66C for at least 60 mins.  Have allowed for 2L mash water if a false bottom over your element in a Single Vessel Brewery.
2. Mash off - Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C for 10 minutes.
3. Fly Sparge - slowly fly sparge the grain with 15L of water at 76C to hit pre-boil volumes of approx. 28L.
4. Boil – raise the wort temp and boil for 60-90 mins, with your first hop addition of 40g Saaz at 60 minutes with from end of boil. 
5. Hop Addition - 15g Saaz at 15 minutes with from end of boil. And a further 10g  Saaz with 5min to go.
6. Optional – Yeast Nutrient: 10 minutes from end of boil add yeast nutrient and a tab of Deltafloc or a tsp of Irish Moss (not included in kit)
7. Chill Wort – Cool the wort to yeast pitching temperature and transfer to fermenter.
8. Optional – Yeast Starter: If over three months old make a Yeast Starter 3 days prior to brewing.
9. Pitching – Once cooled and transferred to the primary fermenter oxygenated the wort and pitch yeast 1 x sachet of BSY-L002 Freiburg Bluestone Yeast  or LalBrew® NovaLager Yeast - 2 x 11.5g Sachets and ferment at 10-12°C.
10. Fermentation: Lager for 7-10 Days at 11°C then raise to 15°C for 2-3 days, further raise the temp to 18°C for 2 days.   
11. Cold Crash - Once final gravity is reached, drop the temp to 2-4°C on hold for 2-4 days.
12. Flavouring – Once ready to Keg or Bottle add the 20ml of your choice of flavouring with 2.5 volumes (4.9 g/L) CO2.
13. Optional – Lower ABV – When pouring form the tap or bottle mix with soda water or lemonade up to 50% to lower the ABV.  Adding lemonade will increase the sweetness as well as lower the alcohol content.