Madrid Nights – Spanish Lager – 5l All Grain Home Brew Kit

This 5 litre recipe kit features everything you need to home brew a homage to those international Spanish style lagers which evoke thoughts of being sat in the sun and enjoying a very cold and crisp glass of beer, as part of our Kitchen Brewer series or otherwise known as stove top brewing.

Expect a beer which is crisp, easy drinking and incredibly satisfying. This 5L recipe kit is inspired by our best selling Madreezy 23l All Grain Recipe Kit which has a been super popular since we launched it in early 2025.

Check out the video instructions or our step by step blog post to guide you from brew day to bottle!

Looking for some equipment to brew this beer at home in your own kitchen? Take a look at our bespoke Kitchen Brewer equipment bundles, featuring everything you need to brew this beer yourself.

About the Kitchen Brewer Range

Brewing 20l batches of beer just isn’t convenient for everyone. We also know that many of you would love to experience the joy of making your own all grain beer at home but space doesn’t permit. That’s why we’ve put together the Kitchen Brewer range. Featuring great recipes that come from our most popular bigger recipe kits and all the equipment you will need to make great tasting beer at home, using all grain, just like the pros. All these beer kits have been prepared and developed to work with the common method for stove top brewing, brew in the bag. The grain is crushed slightly finer to allow for maximum efficiency when mashing.

Ingredients Included

Weyermann Carapils
Rice Hulls
Crisp Flaked Rice
Crisp Flaked Torrefied Maize
Crisp German Pilsen Malt
Hallertauer Mittelfrüh – BarthHaas® Pure Hop Pellet (25 grams)
WHC Dried Yeast – Apres Ski – 11g Packet (1 pack)

Method

Beer Style (main): European Lagers
Batch Size: 5L
Original Gravity: 1.048
Final Gravity: 1.009
ABV %: 5
IBU: 25
Mash efficiency: 70

THE MASH
Temperature °C (Step 1): 64
Length (mins) (Step 1): 60

Mash notes: Heat 8l total strike water and heat to around 66c before adding the grains, the temperature will drop and you may need to turn on your heat source again to bring the mash back up to 64c. Once at 64c maintain this temperature for the whole hour of mashing.

THE BOIL
Boil time (mins): 30

Hop / kettle additions and timing:Add 19g Hallertauer Mittelfrüh @ 30mins
Add 6g Hallertauer Mittelfrüh @ 10mins

Yeast: WHC Apres Ski
Fermentation temperature/steps: If not fermenting under pressure, ferment at 14c for 14-28 days, if fermenting under pressure then raise temperature to 18c and set spunding valve to 12PSI. If you would like to try pressure fermentation on a small scale then we recommend using an Oxebar 8l Keg with a tapping head unit and Spunding Valve, as per our video recently on our YouTube Channel

Allow primary fermentation to complete, then a brief Diacetyl rest at apx 16c for 3-4 days, or if fermenting under pressure at a higher temperature, raise by 2c. Then cold crash the finished beer to as close to 2c as you can get for 48-72 hours before transferring to keg or bottles and allowing for a further period of lagering, ideally 2-4 weeks or longer (if you can wait)