Bw lager
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Cracked lager malt |
| 5 | pounds | Amber dry malt extract |
| 1 | teaspoon | Gypsum |
| 2500 | milligrams | Ascorbic acid |
| 2 | ounces | Talisman leaf hops |
| 1 | teaspoon | Irish moss |
| ½ | ounce | Hallertauer leaf hops |
| 1 | ounce | Willamette hops pellets |
| Red Star lager yeast | ||
Directions
Add grain to 2-½ gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast. Tastes great, but low alcohol according to the measurements. Nice amber lager.
Original Gravity: 1.029 Final Gravity: 1.020 Primary Ferment: 30 days Recipe By : Serving Size:
File
Related recipes
- Baked artichoke (bw)
- Creamy baked broccoli & chicken breast (bw)
- Cube steaks in wine (bw)
- Dark lager mustard
- Dry ale
- Frahnkensteam
- Granola bars bw
- Jim's lager mustard salad
- Lager 1
- Lager 2
- Lambic
- Light honey ginger lager
- Light wheat lager
- Peanut butter cookies bw
- Pilsner
- Pizza ginger (bw)
- Porter
- Rauchbier
- Twelfth lager
- Zulu's x-mas lager