Ground Hog Premium Lager

Brewed: 5/17/2026 Kegged:
 
My intention of brewing 1519 Barker Exportbier was to capture the essence of how I remember my favorite beer in college, Michelob.
 
As discussed in In Search of Michelob, if was not until after I brewed the beer that I actually did any research on how to recreate the beer ... and I came across an article How to Brew a Reconstruction of the Original Michelob Beer.
 
While I was extremely happy with the design of 1519 Barker Exportbier, I decided I wanted to try brewing something closer to Jack Horzempa's recipe.
 
The recipe isn't exact to Jack's, but pretty close.
 
We'll see how it turns out.
 
 
 

Originally, I named this beer "Michel-not", but I never really liked that name. I thought it should refer in some way to my time at Bradley University, similarly to 1519 Barker.

Before I lived at 1519 Barker, I was in the dorm "U-Hall" (University Hall). Freshman and Softmore year, my roomate and I were on the Ground Floor. We called ourselves "Ground Hogs". All the intramural sports teams we formed were named "Ground Hogs". We were just known universally as "Ground Hogs".
 
So, I'm calling this beer Ground Hog Premium Lager.
 
The first time I'm brewing this beer is May of 2026, after entering the recipe in November of 2024. 
 
If you'd like to read more about this beer, check out Sheppy's Blog: Ground Hog.

 

Michel-not Lager --- Batch 1 (392) 
Style   Czech Premium Pale Lager   Batch Size   5.50 gal
Type   All Grain   Boil Size   6.60 gal
Brewhouse Efficiency   65.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity   1.050 SG   Estimated FG   1.011 SG
Recipe Bitterness   38.1 IBUs (Rager)   Alcohol by Volume   5.0 %
BU : GU   0.769        
Recipe Color   3.7 SRM  
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
7.42 gal Denver, Colorado Water 1 - -
4.00 g Calcium Chloride (Mash) Water Agent 2 - -
2.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
2.00 tsp Lactic Acid (Mash) Water Agent 4 - -
11 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5 100.0 % 0.88 gal
0.500 oz Magnum [13.20 %] - Boil 60.0 min Hop 6 18.4 IBUs -
0.500 oz Magnum [11.50 %] - Boil 60.0 min Hop 7 16.1 IBUs -
1.000 oz Saaz [2.50 %] - Boil 15.0 min Hop 8 1.9 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 - -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - -
1.500 oz Saaz [2.50 %] - Boil 5.0 min Hop 11 1.7 IBUs -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 12 - -
1.500 oz Saaz [2.50 %] - 0.0 Days Into Aging for 5.0 Days Hop 13 0.0 IBUs -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 29.70 qt of water at 158.9 F 152.0 F 45 min
Heat Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Out Heat to 170.0 F over 7 min 170.0 F 10 min


If steeping, remove grains, and prepare to boil wort

Recipe Notes
Based on recipe in the article: https://www.morebeer.com/articles/Brewing_Original_Michelob_Recipe
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=87,Mg=8,Na=21,SO4=90,Cl=92,HCO3=104
Acid addition based on BeerSmith predicted pH to 5.3.
Mash and boil as directed
Chill to around 50 degrees. Rack to fermentor and add pitch yeast. Ferment between 50 and 55 for one week. Then, let temperature rise to ambient.
Keg. Include dry hops in hop filter in the keg.
Add gelatin after a day or two in the refrigerator.
Carbonate and drink.

Brewing Record

Brew Date:       Strike Temp:    
Mash Temps:    
Pre-boil OG   (1.045 SG)   Pre-boil Vol   (6.60 gal)
Actual Mash Efficiency       Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 


Brewing Notes
5/12/2026 Ordered ingredients. Decided to change the name from "Michel-not Lager" to "Groundhog Premium Lager". Think I'll be brewing this weekend.