NZ Classic Lager (Steinlager Classic clone)

This Classic Lager is a New Zealand icon. If you're a supporter of NZ sport - you'll love this clean, bitter lager. Brick Road Dry Lager and Brick Road Hopped Light malt brings the bitterness to the perfect level, and with the addition of Green Bullet hops you will recognise its distinctive taste. Use the yeast under the lid, or if you can control the fermentation temperature at 12-15 degrees, you can add an extra packet of lager yeast. Go New Zealand!
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: Classic, Dry Lager, Lager, New Zealand, Steinlager
Cost: 35


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 Cup


  • 1.5 kg Brick Road Dry Lager
  • 1.5 kg Brick Road Hopped Light Malt (or another can of Dry Lager)
  • 1 11.5g Fermentis W 34/70 Yeast Optional - for a colder fermentation
  • 30 g Green Bullet hops (or Motueka)


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt cans in hot water for about 5 minutes.
  • Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 20L for approx. 5% ABV. Ensure the wort temperature is 9 - 22 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. With the yeast under the lid, you can ferment at 14 - 22 degrees Celcius. With the 34/70 yeast, ferment at 12-15 degrees Celcius for 10 - 14 days.
  • After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.

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