american red lagar

Source: kris reitz
Recipe added: 06/18/97

I use this as my winter lagar brew. It's a good brew to begin your lagar brewing with. Also commercial beer drinking friends will like it! If your a hop head- sub. the hops with cascade and increase to you liking.enjoy-- it's gooooooooood!

Specifics

Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min
Primary Fermentation: until ferm slows
Secondary Fermentation: 1 month
Additional Fermentation: bottle- 1 month

Ingredients:

4 # unhopped northern brewer amber
1 # light dme
2 # rice syrup
1/8 # roasted barley
1 oz. kent goldings hops -boil
1/2 oz. cascade -finishing
wyeast -bohemian lagar(46-54 degrees)
polyclar at secondary
3/4 cups of corn sugar
irish moss at last 15 min. of boil

Procedure:

roasted barley- put in cold water and brought to boil, then steeped for 20 min at 155 degrees. *be sure to make your yeast starter 2 days before brewing. start your wyeast 1 day before brewing. *bring 3 1/2 gal to boil, add 1 1/2 gal cold water to primary. cool wart fast! pitch yeast at 75-80 degrees, wait until ferm. starts then move to 45-50 degrees.

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