pale lager, all-grain, Munich
Source: Brian Bliss (firstname.lastname@example.org)
Issue #738, 10/4/91
The wort really needed to to be dry hopped longer---the pellets never
really completely dissolved, and kind of filtered themselves out in the
siphon. Serve very cold or very warm.
- 10 pounds, pale alt malt
- 5 pounds, Munich malt
- 1/2 pound, dextrin malt
- 1-1/2 pounds, amber crystal malt
- 1 ounce, gypsum
- 1/3 ounce, Burton H2O salts
- 5-1/2 grams, Hallertauer
- 1-1/2 ounces, Cascade 60 min
- 1/4 ounce, Cascade 30 min
- 1/4 ounces, Cascade 15 min
- 1/4 ounce, Hallertau (dry hop)
- Wyeast Munich beer yeast
Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer
at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil.
Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the
last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months.
Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau
pellets two days later. After a week move to room temperature and let
sit for another week. Bottle.
- O.G.: 1.077 (3 gallons)
- Primary: 2 months at 40 degrees
- Secondary: 9 days at 40 degrees, 1 week at room temperature