Source: Martin Lodahl (pbmoss!mal@hplabs.HP.com)
Issue #315, 12/4/89
If this beer doesn't have enough body, you might try substituting
unmalted barley for the wheat malt and extend starch conversion rest to
2 hours. Bitterness can be reduced by cutting back bittering hops to 8
AAUs or so.
- 3 pounds, 2-row pale lager malt
- 10 ounces, black patent malt
- 8 ounces, wheat malt
- 4 pounds, Scottish light malt extract
- 12 AAUs, Northern Brewer hops (boil)
- 1 ounce, Fuggles hops (finish)
- 3 teaspoons, yeast nutrient
- Edme ale yeast
- 1 teaspoon, gelatin finings
- 1/2 cup, corn sugar (priming)
Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126
degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees.
Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash
out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160
degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops
at start of boil. Add finishing hops 10 minutes before boil ends. Force
cool and bring volume to 5 gallons. Pitch yeast.