Wild Swan Lager

Source: Matt Garhart
Recipe added: 04/03/00
Email: mgarhart@yahoo.com
URL: pages.hotbot.com/family/mgarhart/index.html

4/03/00 - Bought the lager kit and liquid dark crystal with the intention of reproducing Mr. Beer's Vienna Lager. After a few brewskis (non-Mr. Beer recipes), I said screw it and came up with this recipe instead. Credit goes out to my brother for formulating the grain and hop selections. Next time I think I'll substitute wheat extract for the amber and add some honey as well. Wasn't sure how to classify this one; figured it was close to a Dunkel. Prosit...


Recipe type: Extract
Batch Size: 2.5 gal.
Starting Gravity: Who
Finishing Gravity: cares?
Time in Boil: 60 min.
Primary Fermentation: 7 days
Secondary Fermentation: 10 days
Additional Fermentation: Why bother?



Toast crushed pale malt grains under the broiler for a few minutes taking care not to burn them. Mix Gypsum with water and add grains (bagged). Slowly raise water temp. to 155 degs. F and steep grains for 30 min. Place grain bag in strainer and sparge with hot water to extract sugars. Bring water to a boil and remove from heat. Add all liquids, stir well, and bring to a boil. Add Target and boil for 30 min., add Hallertau and boil for 20 min., add Casacade and boil for 10 min., remove from heat, add Tettnanger and steep for 10 min. Perform a cold water sparge (strain) of the wort when adding to the primary. Cool wort (aerate well), add lager yeast, and stir vigorously. After fermemtation has begun (1-2 days), refrigerate to 45-55 deg. F until active fermentation ceases. Rack to secondary fermenter and refrigerate for another 10 days. Bottle the beer using your preferred method (I use 1 tbsp. of priming sugar per 1 qt. bottle) and carbonate at room temp. for 1-2 weeks. Condition beer in refrigerator for at least 2 weeks before consuming; however, I suppose you can dispense with this last step if you're hard up for a drink.
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