Source: Robert Grier
Recipe added: 04/11/05
A smooth beer with a hint of smoke and just a slight lemon smell(Like Moose Head) The beer retains a great rocky head and I recomend it be chilled for a minimun of two days.
Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.052
Finishing Gravity: 1.014
Time in Boil: 1 hr
Primary Fermentation: 10 days at 50 deg.F
Secondary Fermentation: 15 days at 50-55 deg. F
Additional Fermentation: 5 days dry hopped
- 1 3.3 lb can John Bull Light Hopped extract
- 2 lbs light dry malt extract
- 1/2 lb Carafoam & 1/2 lb Carapils
- White labs pitchable San Francisco Lager yeast
- 1 oz Challenger hops (Dry Hop)
Place two gallons of water in your kettle and steep grains until water reaches 170 deg.(rinse grains). Add John Bull and DME at the boil, hold for one hr. Chill and pitch yeast. I dry hopped for the last five days.
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