pale lager, extract
Source: Doug (firstname.lastname@example.org)
Issue #511, 10/5/90
This beer tastes great and is very clean. There are, however, two things
I will do next time: add more bitterness (perhaps 10-11 HBUs), and
second, add more malt.
- 3.3 pounds, Northwest malt extract
- 1 pound, light dry malt
- 1/2 pound, Munich malt
- 2 pounds, Klages malt
- 1 ounce, Hallertauer hops (5.1 alpha)
- 1/4 ounce, Nugget hops (11.0 alpha)
- 1 ounce, Hallertauer hops (finish)
- Wyeast #2042: Danish
Start yeast ahead of time. Mash Munich and Klages malts together.
Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops.
Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of
activity (about 6 hours) put fermenter in the refrigerator at 42
degrees. After one week, rack to secondary and ferment at 38 degrees for
two more weeks. Bottle or keg.
- Primary: 1 week
- Secondary: 2 weeks