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Friday, March 30, 2007

Makes 5 Gallons

10 pounds amber malt extract

1 pound crystal 20L

1/2 pound German pale 2-row malt

1/2 pound choclate malt

1 ounce perle hops

1 ounce hallertauer hops

1 package yeast (Bavarian lager yeast preferred)

Place crushed grains in water and steep at 155 degrees for 30 minutes

Remove grains and add malt extract

Boil 1 hour, adding Perle hops after 15 minutes.

Add Hallertauer hops 45 minutes into the boil.

Cool wort and pitch yeast.

Ferment at 50 to 55 degrees for 5 days.

Transfer to secondary fermenter and lager for 3 to 4 weeks.

Bottle and age 1 week.

OG 1.072

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Reverend Christopher Jackson said...

I have a batch of this bottle conditioning right now. My taste test at bottling was sublime, some of the bes stuff I've ever had.

I did make one mistake, though. I used chocolate wheat instead of barley. It may be less authentic, but it sure didn't hurt anything!

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