Source: Sean Ward
Recipe added: 03/12/99
This is a great lager with a little bite thanks to it's darkness. The real kicker is the yeast. Wyeast 2112 will retain it's lager qualities up to 65 deg.So you can lager at ale temps. I recomend secondary very cold, but if you don't have the luxury of a cold place spare fridge etc.. You can do the secondary as high as 65. It's just cleaner at 32.
Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.048
Finishing Gravity: 1.012
Time in Boil: 60 min.
Primary Fermentation: 7 days 65 degrees fer.
Secondary Fermentation: 14 days 32 degrees fer
Additional Fermentation: 2 weeks conditioning in bottle
- 4 lbs. Coopers Draft Malt Syrup
- 2 Lbs. Light Dme Hopped
- 1 Lbs. Rice Syrup
- 1 Lbs. Crystle Malt 64l
- 2 Tsp. Irish Moss
- Wyeast #2112 (California)
- .5 Oz. Saaz Hops @ 5 Min.
Steep Crystle malt in two gallons water for 30 minutes at170 degrees. Bring to boil and add extracts. Fifteen minutes before end of boil add 2 tsp Irish moss. At 5 minutes before end of boil add saaz hops. Chill quickle and put in fermentor. Top off with cool water two five gallon mark. When cooled to 70-80 degrees pitch yeast. Ferment for 7 days @ 65 degrees,the rack to carboy and ferment for 14 days at 32-40 degrees. Prinme and bottle.
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