Source: Tim Neall
Recipe added: 11/16/97
This recipe tasted good. It was my first attempt at any kind of mashing, so you may need to alter the recipe to keep it similar in flavor and alcohol content. I wanted it to be an american lager, but I couldn't get the temperature in my little fridge above 38. Still, it is clean tasting with a nice hops profile.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.046
Finishing Gravity: 1.011
Time in Boil: 60 minutes
Primary Fermentation: 10 days
Secondary Fermentation: 14 days
Additional Fermentation: 15 day lager
- 4 lbs. 2 row malt
- 4 lbs. Muntons Light DME
- 2 oz. Saaz hop pellets
- Irish Moss
- YeastLab St. Louis Lager Yeast
Step mash the grains. 30 minutes at 130 degrees. Raise to 152 for 20 minutes. Raise to 158 for 30 minutes. Raise to 170, removed from heat and sparge. Collect two gallons of wort. Bring to a boil and add extracts and 1.5 oz. of Saaz. After 45 minutes, add the Irish moss, after 55 minutes add the last 1/2 oz. of Saaz. Cool, transfer to carboy with 3 gallons of cold water. Pitch yeast. Ferment at 60 degrees for 10 days. Transfer to secondary and allow to finish fermenting. Lager at 32 degrees for 15 days. Prime with .75 C of corn sugar.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.