Candian lunar lager

Yield: 50 Servings

Measure Ingredient
5 pounds Amber hopped malt extract
½ ounce Wiliamette hops; finishing
1 pack Ale yeast
¾ cup Corn sugar; bottling

O.G.: 1.032-1.038 (8-9½) F.G.: 1.007-1.011 (2-3) Boil the malt with 1½ gal of water for 45 min. During final 5 min, add the finishing hops for flavor. Sparge and ferment for 3 weeks and bottle

NOTES : light instead of amber extract, Fuggles may subsitute for hops Recipe by: Charlie Papazian

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