Thursday, May 31, 2007
7th in the Series
"Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered "the good stuff." Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable."
6 pounds Canadian 2 row malt
1/2 pound flaked barley
1 1/2 ounces Pride of Ringwood hops for bittering
1 ounce Kent Golding hops for flavor
1 package American lager yeast
3/4 cup corn sugar for priming
Mash crushed grains for 60 to 90 minutes.
Collect 6 gallons of wort.
Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.
Cool wort and pitch yeast.
Primary ferment for at 50 to 55 degrees for 5 to 7 days.
Transfer to secondary fermenter. Lager for 2 to 3 weeks.
Bottle using corn sugar. Age in bottle 10 to 14 days.
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