Moretti Amber Lager

Classification: amber lager, Vienna, extract

Source: Tom Gemmell (tomge@microsoft.com) Issue #844, 3/16/92

If anyone does this brew I would like to compare notes.

Ingredients:

3/4 pound, crystal malt
3/4 pound, Munich malt
6--1/2 pounds, Ireks Munich amber extract
1--1/2 ounces, Cascade hops (60 minute boil)
1 ounce, Hallertauer hops (steep 5 minutes)
Wyeast #2206 Bavarian
1 teaspoon, gypsum
1 teaspoon, Irish moss

Procedure:

All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.

Specifics:

O.G.: 1.056
F.G.: 1.022