Bw lager

Yield: 1 Servings

Measure 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
\N \N Red Star lager yeast

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:


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