Description

Inspired by the growing popularity of crisp, Spanish-style lagers—and the wider wave of easy-drinking European “world” lagers—Madreezy is our tribute to refreshment, simplicity, and sunny vibes.

This all-grain recipe kit has been crafted to be easy for homebrewers to nail, while still delivering maximum satisfaction in every glass.

While many of these styles are now brewed right here in the UK—or in some cases, have never actually been brewed in Europe—we’ve taken a light-hearted approach to recreate the kind of beer you’d want to enjoy with a plate of tapas or sardines on the beach in southern Spain. And Madreezy delivers.

The grist includes rice and maize, which bring that classic clean, crisp finish. But the real magic comes from the yeast: WHC Après Ski—a brilliant strain that brings that unmistakable lager aroma with a zesty, refreshing flavour.

Want to see how it’s done? Check out our full Grain to Glass video over on our YouTube Channel, where we show you the exact process we used to brew Madreezy. We even fermented this under pressure and had it ready to drink in just two weeks! (Fermented at 18°C and 15psi for a super speedy turnaround.)

No pressure fermenter? No worries—you can still brew this recipe at around 12°C, and while fermentation may take a week or two longer, the result is totally worth the wait.

Have a keg of this flowing at your summer BBQs and parties, and you’ll no doubt be El Jefe.

---

Ingredients Included

Weyermann Carapils
Crisp Flaked Rice
Crisp Flaked Torrefied Maize
Crisp German Pilsen Malt
Hallertauer Mittelfrüh – BarthHaas® Pure Hop Pellet (83 grams)
WHC Dried Yeast – Apres Ski – 11g Packet (2 packs)

---

Method

Beer Style (main): European Lagers
Batch Size: 23
Original Gravity: 1.048
Final Gravity: 1.009
ABV %: 5
IBU: 25
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 64
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

Mash notes: Add a couple of handfuls of rice hulls to ensure your mash doesn’t stick due to the inclusion of the rice and maize in the grist

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

55g Hallertauer Mittelfruh @ 60min
28g Hallertauer Mittelfruh @ 10min

Yeast: WHC Apres Ski x 2 Packets
Fermentation temperature/steps: 12c 14-28 Days

Secondary additions:

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)

In terms of water, we went of a fairly balanced profile, leaning slightly more towards Sulfates, to enhance bitterness and crispness.

Ca=59,
Mg=8,
Na=16,
Cl=63,
SO4=93