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Recipe: Transmission Light (2026 WBC Gold, 2026 GABF Silver)

Recipe: Transmission Light (2026 WBC Gold, 2026 GABF Silver) | Transmission Brewing Company

Brewer’s Notes

American-Style Light Lager. The most ubiquitous beer style in the United States. Think Bud Light, Michelob Ultra, Miller Lite, and Coors Light. Now it’s time to add Transmission Light to that list. Listen to episode 5 of the How I Won This Medal podcast and learn how Transmission Brewing Company creates this highly awarded crusher. Follow along with this recipe as Tim Sciascia and Carey Jonker pick apart the details of brewing Transmission Light.

Recipe Specs

  • OG: 9.4°P
  • FG: 1.3°P
  • IBUs: 8
  • ABV: 4.3%

Malt/Grain Bill

  • 51% Weyermann Extra Pale Pilsner
  • 25% Thai Jasmine Rice (raw, not puffed)
  • 20% 2-row
  • 4% Acidulated

Hops & Additions Schedule

  • 0.25 oz (7.0 g)/bbl Calcium Chloride (CaCl2) to the mash (target 50 ppm chloride)
  • 0.25 oz (7.0 g)/bbl Calcium Sulfate (CaSO4) to the mash (target 50 ppm sulfate)
  • 0.54 fl oz (16.0 mL)/bbl Amylo300 to the mash
  • 8 IBUs of Warrior T90 at 75 minutes from the end of boil
  • Lactic acid as needed at the end of boil
  • 0.004 oz (0.1 g)/bbl Zinc Sulfate Heptahydrate into the chilled wort on Day 0

Yeast

Directions

  1. Mill the grains and mash in all of the rice with pilsner malt (20% of the rice weight) at 159°F (70.6°C). Rest for 15 minutes.
  2. Raise the temperature of the cereal mash to boiling and boil for 11 minutes.
  3. Add cold liquor to reduce the temperature to 170°F (76.7°C).
  4. On top of the cereal mash, mash in the rest of the grist, targeting a 142°F (61.1°C) mash rest. Add the Amylo300, calcium sulfate, and calcium chloride during mash-in.
  5. Rest for 20 minutes.
  6. Raise the temperature of the mash to 148°F (64.4°C) and rest for 30 minutes.
  7. Raise the temperature of the mash to 158°F (70.0°C) and rest for 20 minutes.
  8. Vorlauf for up to 20 minutes, or until the wort runs clear.
  9. Begin your lauter. Target a pre-boil gravity of 10.7°P.
  10. Boil for 75 minutes, adding Warrior T90 according to the schedule.
  11. At the end of the boil, dilute your wort with water to 9.4°P.
  12. Adjust your wort pH to 5.3–5.4 with lactic acid.
  13. Begin wort transfer. Chill to 50°F (10.0°C) and aerate the wort to 13 ppm O2.
  14. Pitch the yeast into the fermentor.
  15. Add the zinc to the fermentor.
  16. Ferment at 52°F (11.1°C).
  17. Spund at 2.0–2.2°P.
  18. At terminal gravity, lower the temperature to 34°F (1.1°C) over 100 hours.
  19. Harvest yeast once the tank reaches 45°F (7.2°C).
  20. Drop the rest of the yeast as the tank continues to cool.
  21. Continue dropping as much yeast as possible as the beer lagers for 4 weeks.
  22. Set the tank to 32°F (0.0°C) and lager for a further 2 weeks.
  23. When the beer smells and tastes right, run it through the centrifuge into a brite tank.
  24. Carbonate slowly to 2.65 volumes of CO2.