Brewhaus Golden Lager

Classification: pale lager, all-grain

Source: Ron Downer, Brewhaus

Ingredients:

8 pounds, 2-row Klages malt
1/2 pound, 2-row German Munich malt
1-1/2 ounces, Perle hop pellets (6.2% Alpha - boil)
1 ounce, Hallertau hop pellets (finish)
1 teaspoon, Irish Moss
1 teaspoon, gelatin finings
1 teaspoon, gypsum
Lactic Acid (to bring mash water to pH 5.2)
Wyeast #2308
2/3 cup, corn sugar (priming)

Procedure:

Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.

Specifics:

O.G.: 1.047