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LAGER RECIPES |
This page contains winning Lager Recipes from previous National shows. Click here for more information about the National.
LIGHT LAGER
Members Recipe 1994 National
Supplied by George Hunt
Won by Ray Hamer
Ingredients
Makes 1 gallons with an O.G. of 34-40
1lb Lager Malt (crushed)
8oz Light Dried Malt Extract
3oz Flaked Maize
3/4oz Lager Hops (Hallertau / Saaz)
Irish Moss
Lager Yeast
Water for Lager Brewing :- In hard water areas; boil 1.5 gallons of water with one crushed Campden Tablet for 20 minutes. Use this for all stages.
Method
Place 2 pints of water in the mash pan and raise the temperature to 120°F (49° C). Stir in the crushed Lager Malt and flaked maize and raise temperature to 140°F (60°C), maintain for 30 minutes. Increase temperature to 150°F (65°C) for 1.5 hrs. Sparge to provide up to one gallon of wort and raise the temperature to boiling point. Stir in the light dried malt extract and 1/2oz of the hops. Control the temperature to give a rolling boil for one hour, adding the Irish Moss mid-way and the remaining 1/4 oz of hops, for about the last 5 minutes of the boil. Cool as quickly as possible. Strain into the fermenting bin and when cool top up to one gallon, check OG and pitch yeast. Mature for 2 months on completion and bottling.
Dunkel
Members Recipe 1999 National
Supplied by Phill Turner
Won by Doug Hodkinson
Ingredients
Makes 23 litres with an O.G. of 1056, FG 1012/1014
4 Kg Dark Munich Malt
1 Kg Lager Malt
350g Caramunich
300g Caramalt/Carapils
30g Chocolate Malt
25g Styrian Goldings (3.4 AAU's) at start of boil
60g Tettnang for 60minutes (3 AAU's)
20g Tettnang for 20 minutes
20g Tettnang at end of boil
10g Irish Moss
Wyeast 2206 Bavarian or neutral lager yeast
Method
Infusion mash at 67/68 deg C or preferably a stepped infusion/decoction at 50 deg C and 67/68 deg C using liquor suitable for dark malts. Sparge with liquor at 77/80 deg C. Boil for 90 minutes using the above hop schedule or with other hops with equivalent AAU's (e.g.Hallertau). Cool and aerate the wort. Add as large an active yeast starter as possible (e.g. 2 litres) and ferment at 9-12 deg C for a clean flavour.
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Last updated:
28/04/14 |
| Sponsored by: Jim Parrack |
Copyright ©: 2002 NAWB |