Source: Ken Schwartz
Recipe added: 07/10/98
Though made with ale yeast (and a dry yeast at that), this brew took 1st place in our club Light Lager competition and scored an average 38 in our club's Spring '98 BJCP study session. A couple people picked up some ever-so-slight vegetative off-notes way in the background (could've been the hops or sanitation), and no one detected any telltale estery aromas or flavors. You could also try Wyeast American Ale at the same temeprature, or of course you could use a lager yeast and adjust the fermentation schedule.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1049
Finishing Gravity: 1008
Time in Boil: 75 min
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
- 8 lb Durst Pilsner malt
- 1 lb Durst Munich 10L
- 2 oz Saaz 4.5% 60 min
- 1 oz Saaz 4.5% 20 min
- 1 oz Saaz 4.5% at end of boil (steep during chilling)
- 2 pkg (10g) Danstar Nottingham Dry Ale Yeast
Treated 5 gallons RO water with 2g CaCl2; mashed in with 11 quarts, sparged with remaining 9 quarts plus additional untreated RO (though sparge water was acidified with a couple of milliliters of 10% phosphoric acid to 5.7 pH).
Single-infusion mash at 152F 60 minutes.
Ferment at *60F* (15C) for a _very_ clean result.
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