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lager.rec
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1996-03-25
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.TYPE
L
.TITLE
LAGER
.SHORTDESC
Pale Lagers
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.
.INGREDIENTS
3.3 pounds{IG}Northwest malt extract
1 pound{IG}light dry malt
1/2 pound{IG}Munich malt
2 pounds{IG}Klages malt
1 ounce{IG}Hallertauer hops (5.1 alpha)
1/4 ounce{IG}Nugget hops (11.0 alpha)
1 ounce{IG}Hallertauer hops (finish)
{IG}Wyeast #2042: Danish
.PROCEDURE
Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add
extract and boiling hops. Boil one hour. Add finshing hops. Chill to 75-80 deg.
Pitch yeast. When airlock shows signs of activity (about 6 hours), put fermenter
in refrigerator at 42 deg. After one week, rack to secondary and ferment at 38 deg.
for two more weeks. Bottle or keg.
.NOTES
Method: \IT{Partial mash}
Original Gravity: \IT{n/a}
Final Gravity: \IT{n/a}
Primary Ferment: \IT{1 week}
Secondary Ferment: \IT{2 weeks}
.CONTRIBUTOR
Doug
\IT{dreger@seismo.gps.caltech.edu}