1 teespoon of gypsum (Kraus)
6.6 lb unhopped Gold malt extract (Nortwestern, LaGrange shop)
3 cups dried malt extract (Winemakers, Elmhurst)
2.0 oz hop pellets (Perle, 8% alpha)
2.0 oz hop pellets - finishing (Willamette, 4% alpha)
Wyeast #2124 (Bohemian lager type)
5/8 cup of corn sugar for priming
Brewers Notes
1.Starter: Wyeast (lager, 2 days before, than starter on next day 3 beer bottles of water,
9 tablespoons of dry malt extract).
2.Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
3.Add ingredients exept hop pellets and yeast and mix.
4.Add hop pellets, heat to boiling, watch for the foam, stir for 45 min.
5.Last 5 min. boil with finishing hops in the grain bag.
6.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.
7.Mix yeast starter with wort, cover with the lid, insert air lock, shake strong couple
times.
8.Move the fermenter to the 40-50 F place (garage) for fermentation.
9.94/05/22 temp. in garage still ok ~50-60F
10.94/05/03 very goooooood
11.94/04/29 carbonation better, very small bubbles, good head retension
12.94/04/27 very good taste and aroma, carbonation very low yet, hops combination nice.
13.94/04/24 bottled at special gravity =1,010, very clear, malty, gold color thick beer
14.94/04/20 moved from cold garage to the room temperature before bottling
15.94/04/07 racked at special gravity =1,014; nice aroma, bitter, good taste light yellow
color, not clear