Source: David Settles
Recipe added: 02/28/97
Best lager I ever made,and I did it at room temperature.
Cold lagering could improve this fine beer.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1052
Finishing Gravity: 1.016
Time in Boil: 1 hour
Primary Fermentation: approx. 1 week
Secondary Fermentation: 2 to 3 weeks
Additional Fermentation: none
- 6 lb. amber DME
- 1/2 lb. crystal malt
- 1/2 lb. toasted malt
- 1/8 lb. chocolate malt
- 3.7 oz. hallertaur hops (boiling)
- 1/2 oz. hallertaur hops (finishing)
- 2 pkg. lager yeast
Toast malted barley in 350 degree oven for 10 min.. Crack
all grains and add to 1 1/2 gal. cold water. Bring to a
boil and remove all grains. Add DME and return to a
rolling boil. Add boiling hops and boil for one hour. Add
finishing hops the last 5 min. Sparge into 3 1/2 gal. cold
water and cool to 78 degrees F. Pitch yeast. After primary
fermentation rack into secondary fermenter and lager for at
least 2 weeks. Add 1 1/4 c. DME for bottling.
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