Lager 1
Author/Submitted by:
Servings: 54
Categories:
Alcoholic Beverages
/
American
/
Brewing
/
Fruits
/
Lager
Ingredients:
3.33 lb Northwest malt extract
1.00 lb Light dry malt
0.50 lb Munich malt
2.00 lb Klages malt
1.00 oz Hallertauer hops (5.1
Alpha)
0.25 oz Nugget hops (11.0 alpha)
1.00 oz Hallertauer hops (finish)
Wyeast #2042: Danish Directions:
Start yeast ahead of time. Mash Munich and Klages malts
together. Sparge. Add extract and boiling hops. Boil one hour.
Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock
shows signs of activity (about 6 hours) put fermenter in the
refrigerator at 42 degrees. After one week, rack to secondary and
ferment at 38 degrees for two more weeks. Bottle or keg. This beer
tastes great and is very clean. There are, however, two things I will
do next time: add more bitterness (perhaps 10-11 HBUs), and second,
add more malt. Primary Ferment: 1 week Secondary Ferment: 2 weeks
Recipe By : Doug
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