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| Did you know that you can take advantage of the cold winter weather and brew lagers without a refrigerator? That's right. Most garages are cold enough during the winter months to create a good lagering environment. We've even got some suggestions to make lagering during the hot summer months easier.
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
4 lbs. Pale Extract
4 lbs. Wheat Extract
1/2 lb. Crystal 20L grain
1/2 lb. Crystal 60L grain
1/2 lb. Crystal 90L
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1 oz. Tettnang hops (boil)
1 oz. Kent Golding hops (mid-boil)
1 oz. Saaz hops (finish)
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German Ale Yeast or Oktoberfest yeast
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| INSTRUCTIONS: |
1. Steep grains in a large mesh bag in 2 gallons of water while heating to boiling. Control heat level to avoid burning your steeping bag and to allow a 25-30 minute steep. Remove grains and bring water to a boil.
2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added.
3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add 1 oz. Tettnang hops and begin timing a 30 minute simmer.
4. Monitor the boil closely to avoid boil over. Stir gently, but frequently. With 15 minutes remaining in the 30 minute simmer, add 1 oz. Kent Golding hops. Add Irish Moss to aid in sediment reduction. If using a Wort Chiller coil place it in the kettle at this time to sterilize during the latter portion of the boil.
5. With 1 - 2 minutes remaining in the 30 minute total boil, add 1 oz. of Saaz hops.
6. Continue to monitor the boil until the end of the 30 minute simmer, then turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Using the Wort Chiller as recommended will allow you to cool the beer in as little as 20 minutes and help protect your beer from contamination.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Allow the beer to ferment for 4 - 5 days or until fermentation slows to airlock bubble intervals of 20 - 30 seconds . At this time prepare a Gelatin clarifier solution as directed and add to your beer. This is ideally done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain how or why to do this.
9. On bottling day transfer your beer into the bottling bucket, add priming sugar and bottle as usual.
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| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended).
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