Lager

Classification: pale lager, partial mash

Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89

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.

Ingredients:

7 pounds, cracked lager malt
1250 mg, ascorbic acid
3.3 pounds, light unhopped John Bull malt extract
1-1/2 ounces, Northern Brewer hops pellets
1 ounce, Talisman leaf hops
1 teaspoon, Irish moss
1 ounce, Willamette hops pellets
Red Star lager yeast

Procedure:

Add grain to 2-1/2 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.

Specifics:

O.G.: 1.046
F.G.: 1.018
Primary: 25 days