Source: Robert K. Tracy
Recipe added: 04/05/97
This was my second attempt at brewing a lager. Because I kept
the temperature at approximately 45 degrees it took a long time
for the fermentation to be completed. The primary took
so long because fermentation was not noticable start until nearly
five days after I had pitched the yeast. In addition, no blow off
tube was needed during the primary because the fermentation
was not as violent as with an ale.
I was worried that the beer was not going to turn out well because
it was taking so long to ferment. Boy was I mistaken, this
turned out to be one of my best batches ever! It was incredibly
smooth with a refreshing malty tast. This beer really improved
with age. Three months after I kegged this batch, it was even
better than I had ever hoped for.
Leasons learned: lager beer should be fermented and stored at
a temperture rand of 45 to 55 degrees. It takes a longer time
to ferment than an ale, but be patient, its worth the wait.
I really believe that the secret to a lager is to ferment
at a low temperature for a long time.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity: 1.015
Time in Boil: 1 hours 20 min
Primary Fermentation: 14 days
Secondary Fermentation: 7 weeks
- 1/2 lb carapils malt
- 1/8 lb chocolate malt
- 1/2 lb crystal malt
- 2 4lb cans of Alexanders Pale Malt Extract
- 3oz. Hallertau flower hops 3.2% boil
- 1/2 oz. Hallertau flower hops 3.2% finish
- Pilsen Lager - Liquid "True Blue"
steeped grain at 140 degrees for 1/2 hour
add extract and bring to boil
after wort comes to boil add 2 oz. boiling hops
boil for 15 minutes add 1oz. boiling hops
boil for one hour
add finishing hops at last 5 minutes of boil
Cool rapidly and pitch yeast
ferment at approximately 48 degrees for both primary and secondary
kegged after fermentation was complete and kept stored at 48 degrees
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