Lagers
- 6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
- 2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
- 1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
- 1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min)
- Wyeast #2112 (California lager)
- Brewers Notes
- 1.Starter: Wyeast (lager, 2 days before, only original starter)
- 2.Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
- 3.Add malt extract exept hop pellets and yeast and bring to boil.
- 4.Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
- 5.Last 10 min. boil with flavor hops.
- 6.Last 2 min. boil with aroma hops.
- 7.Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to aretate.
- 8.Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
- 9.Move the fermenter to the ~50 F place (garage) for fermentation.
- 94/05/22 temp. in garage still ok ~50-60F
- 94/05/22 bottled at special gravity=1,008, will be good
- 94/05/12 racked at special gravity=1,010
3lbs light DME
3lbs Amber DME
1 cup light crystal malt
2oz Ringwood hops
OG 1.060 (racked after 1 week)
bottled 1.016 1/9/94
Rating: c- d+ n+ f+ H- t+++
From Eric Chris Garrison
Ingredients:
1 Kg (2.2 lb) can Morgan Lager extract
1 Kg (2.2 lb) light (extra light if possible) dry malt extract
250 g (1/2 lb) dark dry malt extract
30 g (1 oz) Tattananger Hops
In 10L (21/2 gallons) of water add the extracts and bring to a boil. Add 3/4 of the hops and simmer (not boil) 30 min. Add the rest of the hops in the final minute. Add enough water to make 23L (~6 US gallons). Pitch a good lager yeast at 20 degrees celcius (70 F) and ferment at 15C (60F). Basement temp is fine. Rack after 2 days, leave in secondary at least 3-4 weeks. I usually mash but this recipe floored me!
German malts:
8.5# 2-row pilsner
.5# Vienna,
.25# light crystal
.25# dark crystal.
British:
.25# light crystal
.25# dark crystal
2 oz US chocolate
8 oz US Special Roast
Hallertauer plugs:
1.5oz at 60 min
1 oz at 40 min
.5 oz in primary
Saaz pellets:
.75 oz at 20 min
.25 oz at finish
1 tsp carageenan at 10 min
German ale yeast (bottle recultured), Superior dry lager yeast
Mash at 144 for 30 min, 154 for 1 hour, 166 for 30 min. My extraction seems a bit low.
o.g. 1.046 f.g. 1.010
This recipe worked extremely well as demonstrated by how quickly the beer disappeared. In my experience this type of malt flavor is not found in commercial beers, or in extract brews. The beer is a touch dark for a Vienna but has a lovely reddish glow. Due to using a new ten gallon fermenter I was nervous as too whether my yeast was active and so added the dry lager yeast. When I rebrew this beer I will try the Wyeast bavarian lager yeast.
