The postings on this site are my own and do not represent my Employer's positions, advice or strategies.

LifeAsBob

  Saturday, November 18, 2017

lifeasbob.com




Home
Blog
bob tech
Calendar
Contact Bob
Pictures
VW Buses
HomeBrew
Cook Book

 

Blue Ridge Waterfall 0418

  bob Links
TV Guide Entertainme...
It is my design to die in a brewhouse; let ale be placed to my mouth when I am expiring, that when the choir of angels come, they may say, "Be God propitious to this drinker." - Saint Colombanus
Ingredients:


OG = 1.050
FG = 1.011
(2) 3.3 lbs Amber Malt Extract
2 lbs. Light DME
1 lbs. Crystal Malt (40° Lovibond)

2 Oz Saaz (bittering)
1 Oz Hallertauer Mittelfrüh
Irish Moss (1tsp.)
2/3 to 3/4 cup Corn Sugar to Prime
Lager Yeast
Directions: Slide down a hill on your back and drink beer.
Place crushed crystal malt in water and steep at 155° F for 30 Minutes. Remove spent grains, add malt extracts and Saaz hops, and boil for 1 hour, adding the Hallertauer hops and Irish moss during the last 5 minutes.  Cool wort and pitch yeast.  Primary-ferment at 50-55 degrees for 5 to 7 days.  Transfer to secondary fermenter.  Lager 3 to 4 weeks.  Bottle, using corn sugar.  Age in bottle for 14 days.
Substitutions