Lager 2

Yield: 54 Servings

Measure Ingredient
7 pounds Cracked lager malt
1250 milligrams Ascorbic acid
3⅓ pounds Light unhopped John Bull
\N \N Malt extract
1½ ounce Northern Brewer hops
\N \N Pellets
1 ounce Talisman leaf hops
1 teaspoon Irish moss
1 ounce Willamette hops pellets
\N \N Red Star lager yeast

Add grain to 2-½ gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast. Higher gravity than previous recipe (B.W. Lager) reflecting a more effective mash. On day 2 of ferment the bubbler got clogged and was replace with blow tube. The resulting beer was fairly amber, not too sweet, with a certain dryness in the aftertaste. Original Gravity: 1.046 Final Gravity: 1.018 Primary Ferment: 25 days

Recipe By : Alex Jenkins


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