1 lb crystal malt -US 6-row (Naperville shop)
1 teespoon of gypsum (Kraus)
6.0 lb unhopped Gold malt extract (Nortwestern, LaGrange shop)
1.5 oz hop pellets (Nugget,11.8% alpha)
0.5 oz hop pellets - finishing (Nugget,11.8% alpha)
Wyeast #2035 (American lager type)
3/4 cup corn sugar priming
Brewers Notes
1.Starter: Wyeast (lager, 2 days before, only original starter)
2.Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
3.Soak crystal malt in 2 gallons of water using plastic mesh bag for 1.5 hour.
4.Heat crystal malt solution to steaming (not to boiling).
5.Remove temporarily the grain bag to the clean pot.
6.Add ingredients exept hop pellets and yeast and mix.
7.Return grain bag.
8.Heat for 15 min to steaming, remove grain to the fermenter with ~3 gallons of ice cold
water and rinse out to extract solution.
9.Cover.
10.Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
11.Remove the grain bag from the fermenter and empty.
12.Last 2 min. boil with finishing hops in the grain bag.
13.Mix the wort with water in the fermenter, check temperature to be 60-70 F, use
chiller if needed, move chiller up & down to aretate.
14.Mix yeast starter with wort, cover with the lid, insert air lock, shake strong couple
times.
15.Move the fermenter to the ~50 F place (garage) for fermentation.
16.94/05/25 good carbonation, good bitter taste, next time use real aroma hops for
finishing to get nicer smell, this beer is dry, no sweetness at all
17.94/05/22 temp. in garage still OK ( ~50-60F )
18.94/05/21 a little bit strange smell, hope will disapear with lagering
19.94/05/14 bottled at specific gravity=1,010, less bitter
20.94/05/01 racked at specific gravity=1,010, bitter
21.94/04/27 fermentation slowed down
22.94/04/25 very strong fermentation started