Trotter's Own American Lager

Source: Tim Neall
Recipe added: 01/29/98

This is my attempt at cloning a light American lager. It was made for those who prefer lighter tasting, blander beers. The style I felt warrented the use of finings, and heading agents. It is light in body(and flavor), highly carbonated, and crystal clear. It is as close as I could get, but those who tasted it said it tasted like a typical beer.


Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 2 weeks



Brought six gallons of water to a boil. Add extracts and 1/2 oz. Perle and 1/4 oz Crystal. Boil for 45 minutes. Add 1/4 oz Crystal and irish moss. Boil for 15 more minutes. Force chill w/ immersion chiller. Siphon into carboy leaving as much trub behind as possible. Pitch yeast and aerate well. When fermentation begins, slowly cool to 54 degrees. When fermentation is over, rack to secondary, add amylase enzyme and lager for two weeks. Two days before bottling, add polyclar. Bring back up to room temperature and rack to bottling bucket. Add priming sugar and heading agent. Let condition in bottle for at least two weeks.
[Back]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.