Lascivious Lemon Lager
Source: Deluxe Cheese Brewing Company
Recipe added: 08/06/97
After initial fermentation began (about 12 hrs.) transferred to a lagering temperature of 42 degrees and maintained through primary AND secondary fermentation. Used a bit less than 3/4 cup corn sugar for bottling due to slight natural carbonation.
A very refreshing lager, not too lemony. Somewhere between a Sam Adams Summer Ale and Saxer Lemon Lager.
Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity: 1.042
Finishing Gravity: 1.017
Time in Boil: 60 min.
Primary Fermentation: 16 days
Secondary Fermentation: 19 days
- 1/2 lb. crystal malt
- 3 lbs. DME
- 1-1/2 lbs. light malt extract
- 1 lb. honey
- 1 oz. Perle hops (boil)
- 1/2 oz. Saaz hops (boil)
- 1/2 oz. Saaz hops (aroma)
- 4 lemons
- 2 oz. lemon extract
- Irish moss
- Wyeast N. American Lager yeast (#2272)
- <3/4 c corn sugar
Steep the grains in 1-1/2 to 2 gal. cold water, bringing to a temp. of 170 deg. Add the DME, light malt extract and honey and bring to a boil. At the start of the boil add the boiling hops. After 30 min. elapsed add the zest and juice of 2 of the lemons. After 45 min. elapsed add the Irish moss. About 4 min. from the end of the boil, add the aroma hops. Once the boil has completed add the juice from the other 2 lemons and the lemon extract. Chill wort and add to carboy, topping off to 5 gal. Pitch yeast and aerate.
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