Name: A memory beer. It took a little bit of searching for the right ingredients, and trying some non-conforming combinations of flavors and regional components. The first time you grabbed a beer from across the pond that wasn’t a British ale or a hefeweizen - in that green bottle... It looked like our mass produced beers, but it had flavors from another side of the world!

Style: This aims to be what us beer nerds call a Czech Premium Pilsner (3B in the 2015 BJCP Style Guide). Single origin regional malt, small farm hops - all from within and around Prague. Even the yeast is directly from Czech lineage. This is what we mean when we say we like to bring the best ingredients for beer - that are made and grown all over the world - to OLB so we can craft something local, yet far away. Light, effervescent, bursting with hops; invoking memories of uncovering yet another style of beer that we take for granted sometimes.

Story: Lagers are fun to make! [said no one, until they made a few]. We have been brewing ale styles for as long as we can remember; buying ingredients at poorly-lit, back-alley home-brew shops decades ago. Lagers take time, special equipment aaaaaaaand PATIENCE. As we age we seem to acquire a little bit of two of those things so it felt like a natural progression to try something new. Regional styles of light lagers have such amazing differences that you have to experience to believe. We hope you enjoy this one.

History of One Lake Brewing Releases:

• Winter 2021

• Summer 2022 (1st Place Iron Brewer - Judge’s Table - 2022 Oak Park Brew Review)

• Coming Spring 2023

Ingredients: The ingredients are dead simple for this one, but they make or break the beer. Continental European floor-malted pilsner malt - your favorite brand (check to see if they have small batch or single farm options!). Saaz hops, tons of it and at several additions. Bring it all together with a yeast that makes you FEEL like you are drinking from a green bottle.

Methods: Don’t mash too low as the lager yeast is going do to they drying out for you. Middle temps for German presentation and high mash temps for Czech. Long boil due to the very light malt and hops added throughout the process from first wort to flameout. Long, low, slow and delicate lager fermentation and conditioning. A few months at freezing temps when finished do this beer a tremendous amount of good.

Recipe Box:

Continental Floor-Malted Pilsner malt - 100%

15IBU of Saaz Hops at First Wort
15IBU of Saaz Hops at 30min
60% of the FWH charge of Saaz Hops at 15min
60% of the FWH charge of Saaz Hops at flameout

Favorite lager yeast

Brewing Method:

Gravity targets:
* OG 1.053, FG 1.012

Adjust water to achieve mash of:
* 5.35pH and 1.4:1 ratio of SO4/Cl

Standard mash thickness
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil