Source: Mark Henry
Recipe added: 11/05/99
A strong, full-bodied, lightly hopped dark lager. This beer won 2nd place in the 1997 Seattle St Patrick’s Day Homebrew Competition.
Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.067
Finishing Gravity: 1.018
Time in Boil: 45 minutes
Primary Fermentation: 10 days @ 50'F
Secondary Fermentation: 2 weeks @ 55'F
Additional Fermentation: 2 weeks @ 35'F
- 6 lbs Coopers light malt extract syrup
- 2 lbs light dry malt extract
- 2 lbs Munich malt
- 1 lb Dark Munich malt
- ½ lb DeWolf-Coysns Aromatic malt
- 1 oz Mt Hood leaf hops (45 min)
- 1/2 oz Mt Hood leaf hops (30 min)
- 1 tsp. Irish Moss (20 min)
- 1 tsp. Calcium Chloride (mash)
- White Labs German Lager Yeast
- 1 cup light dry malt extract (priming)
Heat 4 ½ quarts of water to 165-170’F. Mix in grains and stabilize temp at 148-155’F. Hold temp for 1 hour. Heat 7 quarts of water to 170-175’F. After one hour dump grain into colander and slowly rinse grains with the 7 quarts of water into your brew pot. This liquid will constitute much of your brewing liquor. Add additional water to your pot to your normal boiling level.
Mix in light malt extract and dry malt extract, apply heat and gently bring to boil. After initial foaming add bittering hops. After 15 min. add remaining hops. With 20 min. remaining in boil add irish moss. After the boil cool contents of pot to 70-80’F (cool to the touch), put into fermenter, top up with additional water if necessary to make 5 gallons. Add yeast, ferment using your preferred methods. Fermentation temperatures of 48-52’F recommended. If temperature in the low 60’s desired, I've had pretty good results with the White Labs San Francisco Ale yeast.
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