Sessions: 135 The postings on this site are my own and do not represent my Employer's positions, advice or strategies.

LifeAsBob

  Tuesday, September 28, 2021
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