Lageresque Ale
Author/Submitted by:
Servings: 54
Categories:
Alcoholic Beverages
/
Ale
/
American
/
Brewing
/
Fruits
/
Lager
Ingredients:
4.00 lb Alexanders light unhopped
Malt extract
1.50 lb Light dried malt extract
(DME)
5.00 AAU's
Hops
10.00 % alpha chinook)
1.50 oz Hallertauer or Tetnanger
Hops for finishin
Ale yeast (Wyeast American
Ale #1056,
Aka Sierra Nevada *strongly*
Ecomended)
Your favourite bittering Directions:
Dissolve the extracts in 5 gallons of brewing water. Bring to
boil. After 15 minutes, add bittering hops. Boil 60 minutes total.
Turn off heat and add finishing hops. Cool as rapidly as possible to
60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax,
etc. Ferment as cool as you can muster, to keep the esters down. If
you can, rack the wort off the trub before the fermentation really
gets started (i.e. let it settle out for 4-6 hours, then rack, but
pitch the yeast *first* to avoid nasty suprises). Use an ale yeast
that is clean (i.e. produces few esters). Reportedly, Wyeast #1056
(American Ale) is supposed to be the best yeast in this regard. You
can also culture this strain (or one with a *very* similar flavour
profile) from Sierra Nevada ales. Boil the full volume of your wort.
The more dilute wort gives better hop utilization, and helps avoid
carmelization of the wort. After bottling or kegging and subsequent
carbonation, let the brew lager in the refrigerator for 4-6 weeks.
Recipe By : Todd Enders
| 
