German/American Lager

Source: Kevin
Recipe added: 06/16/00

This beer has a nice German hop to it but does not cling to the pallet probably due to the flaked maze modist gravity and distilled water. Definitely not a purity law beer because of the maze. More like an American/German Lager. It was a hit with me Good luck


Recipe type: All Grain
Batch Size: 11
Starting Gravity: 1.046
Finishing Gravity: 1.009
Time in Boil: 90
Primary Fermentation: 14 days
Secondary Fermentation: 14 days
Additional Fermentation: lager 2 weeks at 32 degrees



Mash Schedule ------------- Mash Type: Multi Step Qt. Water Per LBS Grain: 0.94 Total Qt.: 16.87 Protein Rest Temp:122Deg.Time:25 min Intermediate Rest Temp:133Deg Time:15 min Saccharification Rest Temp:150 Deg Time:60 min Mash-out Rest Temp:156 Deg Time:30 min Sparge Temp : 166 Time: 60 Added 4 gallons of (hot liquor tank) water to brew kettle before spargeing draff. pH was 5.7 Try to keep pH in mash and kettle around 5.2 to 5.3. After brewing and cooling hit the fermenters with O2 for 60 seconds, then pitch primer 14 days in first fermenter at 50 degrees, 14 days in secant fermenter (50 degrees) after 5 Th. day bring the temp down 2 degrees a day until 32 degrees. Filter with a 1 micron filter and carbonate with 2.80 vol. of CO2. let sit for 1 1/2 to 3 weeks at 32 degrees. CHEERS!!
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