Author/Submitted by: Eva Sines
Amber Dry Malt Extract
Hallertauer Hops (German) Or Tettnanger
Hallertaurer Hops (German) Or Tettnanger
Wyeast California Lager
Corn sugar for bottling
Bring specialty malts to boil with 1.5 gal water. When boiling commences, remove grains with a strainer. Add Amber DME and 2 oz hops. Boil 45 min. During the last 10-15 minutes of the boil add 1/2 oz. finishing hops. Sparge into cool water in a 6.5 gallon Carboy and top to 5 gallon mark. Pitch yeast when cool and bottle when fermentation is complete.
Brewed in March 96' The Lager Yeast was too warm to ferment properly. I had to add dry ale yeast. By November 96", this beer was heavenly. It turned out smooth and not too bitter with nutty and caramel overtones.