Lager

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Back to menu German Malz Bier Source: Doug Roberts (dzzr@lanl.gov) Digest: Issue #566, 1/16/91 Ingredients:
Procedure: Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes. Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with Willamette hops. Comments: A year or so ago I went to a party where the host had about 20 different types of good beer. One was a German malz bier that was delicious! It has a wonderful sweet, malty, full-bodied flavor. Working on the assumption that its body is achieved with dextrin and crystal malt, I cooked up this recipe. The intent is to have all or most of the dextrin and caramelized maltose remain after fermentation for the malz taste and body. 42

Munich Style Lager

Back to menu Source: Norm Hardy (polstra!norm@uunet.UU.NET) Digest: Issue #515, 10/11/90 Ingredients:
Procedure: Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finish- ing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees. I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling. Comments: This is a wonderful Munich-style lager that I would like to think rivals Andechs (I aim high). Specifics: Original Gravity: 1.052 Final Gravity: 1.015 Primary Ferment: 23 days Secondary Ferment: 49 days 43

Lager

Back to menu Source: Doug (dreger@seismo.gps.caltech.edu) Digest: Issue #511, 10/5/90 Ingredients:
Procedure: Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg. Comments: This beer tastes great and is very clean. There are, however, two things I will do next time: add more bitterness (perhaps 10-11 HBUs), and second, add more malt. Specifics: Primary Ferment: 1 week Secondary Ferment: 2 weeks 44

B.W. Lager

Back to menu Source: Alex Jenkins (atj@mirror.tmc.com) Digest: Issue #57, 1/24/89 Ingredients:
Procedure: Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 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. Comments: Tastes great, but low alcohol according to the measurements. Nice amber lager. Specifics: Original Gravity: 1.029 Final Gravity: 1.020 Primary Ferment: 30 days 45

Lager

Back to menu Source: Alex Jenkins (atj@mirror.tmc.com) Digest: Issue #57, 1/24/89 Ingredients:
Procedure: Add grain to 2-1/2 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. Comments: 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. Specifics: Original Gravity: 1.046 Final Gravity: 1.018 Primary Ferment: 25 days 46

Twelfth Lager

Back to menu Source: Alex Jenkins (atj@mirror.tmc.com) Digest: Issue #57, 1/24/89 Ingredients:
Procedure: Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add Cascade hops and steep. Strain into fermenter when cool and pitch yeast. Comments: Slightly hazy and very light colored. This should not lack body. Specifics: Original Gravity: 1.043 Final Gravity: 1.010 Primary Ferment: 35 days 47

Pilsner

Back to menu Source: Erik Henchal (henchal@wrair.ARPA) Digest: Issue #128, 4/15/89 Ingredients:
Procedure: This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. Comments: This recipe has produced one of the finest pilsners I have ever made. What could be simpler? Specifics: Primary Ferment: 3 weeks Secondary Ferment: 4 weeks 48

Number 17

Back to menu Source: John Watson (watson@pioneer.arc.nasa.gov) Digest: Issue #541, 11/21/90 Ingredients:
Procedure: The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another week, prime with 3/4 cup corn sugar and bottle. Comments: Color similar to any American lager. Tastes much better, very mellow. The goal was to brew 5 gallons of beer while only spending $10. This came to about $11. I'm not sure what drives me to such frugalness, but having grown up with American beer, sometimes I would rather have it with certain foods, like pizza. Specifics: Original Gravity: 1.038 Final Gravity: 1.006 Primary Ferment: 1 week Secondary Ferment: 1 week 49

Maerzen Beer

Back to menu Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET) Digest: Issue #424, 5/24/90 Ingredients:
Procedure: Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days. Comments: This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Specifics: Original Gravity: 1.056 Final Gravity: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days 50

Helles Belles Maibock

Back to menu Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Digest: Issue #556, 12/18/90 Ingredients (for 10 gallons):
Procedure: This is a 10-gallon partial mash recipe. Use standard procedures, brew- ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The toasted malt was done 5 minutes in a 350 degree oven. The yeast was cultured from bakers yeast. 51

Dos Equis

Back to menu Source: Len Reed (lbr%holos0@gatech.edu) Digest: Issue #414, 5/8/90 Ingredients: