Lager

Classification: pale lager, extract

Source: Doug (dreger@seismo.gps.caltech.edu) Issue #511, 10/5/90

This beer tastes great and is very clean. There are, however, two things I will do next time: add more bitterness (perhaps 10-11 HBUs), and second, add more malt.

Ingredients:

3.3 pounds, Northwest malt extract
1 pound, light dry malt
1/2 pound, Munich malt
2 pounds, Klages malt
1 ounce, Hallertauer hops (5.1 alpha)
1/4 ounce, Nugget hops (11.0 alpha)
1 ounce, Hallertauer hops (finish)
Wyeast #2042: Danish

Procedure:

Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg.

Specifics:

Primary: 1 week
Secondary: 2 weeks