As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Lager Malt (Europils)
Crisp – Dextrin Malt
Weyermann Munich Malt I
Crisp Small Batch No.7 – Chit Malt
BESTMALZ Vienna
Perle – BarthHaas® Pure Hop Pellet (25 grams)
Hallertauer Mittelfrüh – BarthHaas® Pure Hop Pellet (25 grams)
Fermentis SafLager W-34/70 – 11.5g (2 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): Kellerbier or Zwickelbier Ale
Batch Size: 20
Original Gravity: 1.046
Final Gravity: 1.009
ABV %: 4.8
IBU: 17
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

Mash notes: Water: The target water profile is calcium at 125ppm, magnesium at 12ppm, sodium at 33ppm, sulphate at 56ppm and chloride at 57ppm

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Perle 10g/0.35oz @ 60m
Hallertau Mittelfruh 10g/0.35oz @ 15m
Perle 15g/0.52oz @ 0m
Hallertau Mittelfruh 15g/0.52oz @ 0m

 

Yeast: SafLager™ W-34/70
Fermentation temperature/steps: Pitch 2 packs at 12°C/53°F and ferment to terminal gravity at 1.009. Chill to 10°C/50°F for 48 hours, then down to 0°C/32°F or as cold as possible then lager for a minimum of 28 days.

Comments:

Started by co-founders and former home brewers, Luci and Mike Clayton-Jones from their garage in Caversham, Reading’s Double-Barrelled brewery very rapidly became a key part of the town’s burgeoning beer scene. Luci and Mike have long since left behind the days of garage brewing and now brew up to 1.3m pints a year from their brewery with dedicated on-site taproom in Tilehurst, Reading, which they opened in 2018.

One of Double-Barrelled’s best selling beers is Ding, a Keller Lager which they describe as being brewed in the ‘ding, for the ‘ding. The Ding being the name locals often use affectionately (or otherwise!) to refer to their hometown.

Getting the right water profile and nailing head retention have been two challenges, as Mike explains – “We have very hard water here in Reading so inevitably struggle to get the calcium ions as low as would be true to style. Our water treatment for Ding therefore uses non calcium based salts to try and keep it as low as possible, and lactic acid to reduce hardness and get the pH in check. We have tweaked the malt bill a lot for Ding over the years, looking for a nicely complex malt character without contributing much colour, and head retention has been the main challenge!”

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home