Recipe - Lager 2

7 pound Cracked lager malt
1250 mg Ascorbic acid
3 1/3 pound Light unhopped John Bull
Malt extract
1 One half ounce Northern Brewer hops
Pellets
1 ounce Talisman leaf hops
1 teaspoon Irish moss
1 ounce Willamette hops pellets
Red Star lager yeast

Add grain to 2One half gallons 170 degree water giving initial heat of 155
degrees. Maintain temperature for two hours. Sparge and add malt
extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and
Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets
and cool. Add water to make 5 gallons and pitch yeast. Higher gravity than
previous recipe (B.W. Lager) reflecting a more effective mash. On day 2
of ferment the bubbler got clogged and was replace with blow tube. The
resulting beer was fairly amber, not too sweet, with a certain dryness in
the aftertaste. Original Gravity: 1.046 Final Gravity: 1.018 Primary
Ferment: 25 days

Recipe By : Alex Jenkins

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