Parrothead Lager

Source: Brian Travis
Recipe added: 10/31/97
Email: tarvus@mindspring.com

Light colored brew but with great head retention, high alcohol content and malty flavor. I brewed this origionally to take to a Buffett concert and share with the light lager swilling tailgate party crowd as sort of a transition brew, but wound up enjoying the refreshing flavor so much that it has become a standard recipe of mine for summertime consumption. This beer took 1st place in the American Lager category at the '97 Peach State Brew-Off.

Specifics

Recipe type: All Grain
Batch Size: 10 gal
Starting Gravity: 1.055
Finishing Gravity: 1.012
Time in Boil: 90 min
Primary Fermentation: 12 days
Secondary Fermentation: 9 days
Additional Fermentation: lager in keg or bottle for 30 days

Ingredients:

16 pounds 2 row lager malt
1 pound 10L crystal
1 pound CaraPils
4 pounds white rice
1.5 ounce Clusters Plug Hops (bittering)
.5 ounce Clusters Plugs Hops (flavoring)
1 ounce Tettnanger or Hallertauer (aroma)
3 tsp Irish Moss (rehydrated)

Procedure:

Boil rice for 60 minutes in 3 gallons water. It will look a lot like wallpaper glue! Cool rice/water to 147F and add additional water at 147F to make 6 gallons. Add rest of grain. This should take temp to 135F. 20 minute rest at 135F. Boost temp to 153F and hold 90 min. Boost to 165F and hold 10 min. Collect sufficient runoff during lautering to leave post-boil volume of 11 gal. in a 90 minute boil. Bring to boil and boil 30 min. Add bittering hops and boil 30 minutes. Add flavoring hops and boil 10 minutes. Add irish moss and boil 20 minutes. Add aroma hops at end of boil and steep while chilling to 60F. Aerate with O2 and pitch 3 pint starter of Wyeast North American Lager. Ferment at 48F for 12 days, rack to secondary and let temp rise to 60F for diacetyl rest (2 days). Drop temp back to low 30's and bottle when beer falls bright. Lager in keg or bottles for 30 days at 35F.

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