Scharers Lager

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Doctor's Orders Brewing
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Stopped off at the King George IV pub in Picton on Sunday for lunch and a few beers.
The Scharers Lager was tasting great, much better than I remembered it.

Two questions:

Has it improved recently ?
Has anyone got an AG recipe for a clone ?

I've been buying it in longnecks (750ml) bottles up here in Newcastle lately and it is tasting great. At least as good as when I had it on tap at the Australian at the Rocks over the new year period this year. Maybe he's hit a purple patch? Sorry, no real idea about the recipe...

Doc, these have been posted in the past. Not sure if they're what you are after.

Scharer's lager

Batch Size (L): 22.00
Anticipated OG: 1.050
Anticipated IBU: 26.0
Wort Boil Time: 90 Minutes
2.8 kg of light dried malt extract
0.15 kg of Caramunich II grain crushed

Steep grain in a litre of water about 70C (steaming not boiling). Pour thru
a colander, and wash thru with 5 litres of same temp 70C water.

Depending of your pot, either make up to 22 litres adding dried malt and
boil (preferred option), or boil 6 litres of steeped water with hops (add
extra 20% of hops to compensate small boil for bitterness), add to fermenter
with dried malt and water.

Amount Name Form
Alpha IBU Boil Time
28.00 g. Hallertauer Tradition Whole 60 min.
16.00 g. Hallertauer Tradition Pellet 15 min.
10.00 g. Hallertauer Tradition Pellet 1 min.

White Labs WLP833 German Bock

Lager secondary for 4 weeks

Picton Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines

02-C European Pale Lager, Dortmunder Export

Min OG: 1.048 Max OG: 1.056
Min IBU: 23 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM,

Recipe Specifics

Batch Size (L): 22.00 Wort Size (L):
Total Grain (kg): 5.40
Anticipated OG: 1.050 Plato:
Anticipated SRM: 5.2
Anticipated IBU: 26.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes


% Amount Name
Origin Extract SRM
92.6 5.00 kg. Pilsner Malt (Hoepfner)
Germany 1.047 2
4.6 0.25 kg. Cara-Pils Dextrine Malt
Germany 1.002 2
2.8 0.15 kg. Caramunich II
Germany 1.001 46

Extract represented as SG.


Amount Name Form
Alpha IBU Boil Time
28.00 g. Hallertauer Tradition Whole
7.00 22.8 60 min.
16.00 g. Hallertauer Tradition Pellet
3.00 3.0 15 min.
10.00 g. Hallertauer Tradition Pellet
3.00 0.2 1 min.


Amount Name Type
1.00 Unit(s)Whirlflock Fining
15 Min.(boil)


White Labs WLP833 German Bock

Water Profile

Profile: Dortmund
Profile known for: Pale Lager

Calcium(Ca): 260.0 ppm
Magnesium(Mg): 23.0 ppm
Sodium(Na): 69.0 ppm
Sulfate(SO4): 240.0 ppm
Chloride(Cl): 106.0 ppm
biCarbonate(HCO3): 270.0 ppm

pH: 8.34

Mash Schedule

Mash Type: Single Step

Grain kg: 5.40
Water Qts: 14.27 - Before Additional Infusions
Water L: 13.50 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional

Saccharification Rest Temp : 68 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 45

Total Mash Volume L: 17.11 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.


Single infusion mash at 68C
Lager secondary for 4 weeks
Thanks Rob.
Where did you find them ?

I usually grab any recipes that are posted and file them away for future reference. Currently have about 4 lifetimes worth of brewing :lol:
Yeh Doc I was down there a couple of months ago and spent quite a bit of time and money at the George as I was staying at my sisters place at Tahmoor. I had a bit of a chat to a youngish tall bloke over a beer with a thick German accent and he told me that he was now brewing there and was in charge of production ,told me how no gassing is used and it is natuarally carbonated , Geoff Scharer still owns the place. Funny but I bought back a couple of flagons [2lt] and thought that the lager was much better than the bock and I use to prefer the bock. They fill the 2lt flagons out of the tap for around $15 with a $2 refund if you take the flagon back.
The brewery is now using Barretts Malt and as they brew in ambient temps (saflager 34/70) the beer would not be getting away very much.

Probably the winter temps is producing a better beer....
///, Scharers DO NOT brew at ambient temps. They use classic German open fermentation (in a refrigerated room) with attemporators in the actual fermenters into which is pumped a glycol coolant. You simply have to cool a ferment of this volume (or larger) as the temperature would simply run away out of control.

I have had the Sharers lager a few times over the past year and enjoy it every time. So I was thinking of trying to brew a clone

Here is what I have so far. If anyone has suggestions or changes feel free to speak up

Scharers Clone
Munich Helles

Type: All Grain
Date: 29/01/2008
Batch Size: 40.00 L
Brewer: Grant
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment: Grants Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Amount Item Type % or IBU
4kg Munich, Light (Joe White) (17.7 EBC) Grain 42.35 %
4kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 9.41 %
0.50 kg Caramalt (Joe White) (49.3 EBC) Grain 5.88 %
25.00 gm Magnum [14.00 %] (60 min) Hops 21.8 IBU
20.00 gm Tettnang [4.50 %] (15 min) Hops 2.8 IBU
20.00 gm Tettnang [4.50 %] (5 min) Hops 1.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) [Cultured] Yeast-Lager

Beer Profile

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.01%
Bitterness: 25.6 IBU
Est Color: 15.7 EBC

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