American lager II

Source: Hans Fraber
Recipe added: 01/15/02
Email: squatchey@aol.com

This is a variation of Papazian's "Un-American Lager". It turns out quite dark in color with a great hop aroma and good roasted malt flavor. The fermentaion time need not be so long, but waiting surely didn't hurt this batch. Mmmmmm! Sehr gut!

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.044
Finishing Gravity: 1.011
Time in Boil: 1 hour
Primary Fermentation: 21 days @50 degrees F
Secondary Fermentation: 9 days @50-55 degrees F

Ingredients:

5# Briess 2-row
1# extra long grain rice
1# light brown sugar
1/3 # black patent malt
1 oz. 6.5% Cascade at start of boil
1/2 oz. 6.5% Cascade 2 min. prior to end of boil
1/2 oz. 6.5% Cascade upon racking to secondary fermenter
White Labs Pitchable 810 (San Francisco Lager) yeast

Procedure:

Boil rice in 6.5 qts. distilled water for 30 minutes. Allow mixture to cool to 130F and add 2tsp gypsum and grains for a protein rest at 121F for 20 minutes. Add 4.5qts boiling water to raise temp to approx. 150F for a 20 minute saccharification rest. Raise temp. to 158F by adding heat and hold at 158F for 20 minutes or until starch conversion is complete. Sparge with 3.5 gallons 170F water. Bring boiling volume to 6 gallons by adding 1 gallon H2O to kettle. Boil (rolling) for 1 hour following hop schedule above. Add 1 tsp Irish moss 20 min. from end of boil. Cool wort to about 75F and add yeast. When fermentaion is evident, cool fermenter to approx. 50F and wait.

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