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Ingredients:
OG = 1.050
FG = 1.011
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(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
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| 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.
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| Substitutions
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