Recipe - Bw Lager

7 pound Cracked lager malt
5 pound Amber dry malt extract
1 teaspoon Gypsum
2500 mg Ascorbic acid
2 ounce Talisman leaf hops
1 teaspoon Irish moss
One half ounce Hallertauer leaf hops
1 ounce Willamette hops pellets
Red Star lager yeast

Add grain to 2One half gallons of 170 degree water giving an initial heat of
155 degrees and a pH of 5.3. Maintain temperature at 130150 degrees for 2
hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20
minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain
wort and cool. Add Willamette pellets for aroma. Pitch yeast. Tastes
great, but low alcohol according to the measurements. Nice amber lager.
Original Gravity: 1.029 Final Gravity: 1.020 Primary Ferment: 30 days

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip