B.W. Lager

Classification: amber lager, Vienna, all-grain

Source: Alex Jenkins (atj@mirror.tmc.com) Issue #57, 1/24/89

Tastes great, but low alcohol according to the measurements. Nice amber lager.

Ingredients:

7 pounds, cracked lager malt
5 pounds, amber dry malt extract
1 teaspoon, gypsum
2500 mg, ascorbic acid
2 ounces, Talisman leaf hops
1 teaspoon, Irish moss
1/2 ounce, Hallertauer leaf hops
1 ounce, Willamette hops pellets
Red Star lager yeast

Procedure:

Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast.

Specifics:

O.G.: 1.029
F.G.: 1.020
Primary: 30 days