SUBMITTED BY JAMES WONN

• 10 lb two-row barley
• 1 oz Northern brewer hops (whole leaf)
• 2 oz Hallertau hops (whole leaf)
• Munich or Bavarian style lager yeast (liquid)
• 4 gallons water (mash in)
• About 4-5 gallons sparge water at 168-170°F

Mash in 10lb two-row into 4 gallon water at ~148°F, temperature should fall to ~144°F. Maintain 144 temp. ~35 min. increase temp. to~153deg and maintain ~20min. increase temp. to~162°F and maintain ~40min. increase temp. to~170°F and transfer to lauter tun (which has been preheated by just covering holes with ~168°F water). Recirculate runoff until wort appears fairly clear/free of grain particles, then begin to take runoff to brewpot. Begin sparge lauter tun with ~168-170°F water when grain bed appears just covered with liquid. Continue sparge and runoff until brewpot is within ~1 inch of rim. (I use an 8-10 gallon brewpot with this recipe) Heat to rolling boil. Boil ~90min. add 1oz of northern brewer hops at beginning of boil. add 1oz of hallertau hops ~30min into boil add 1oz of hallertau hops ~1-5 minutes prior to removing from boil. Whirlpool, siphon off to fermenter, cool, and pitch yeast. Openning gravity prior to pitching yeast should be ~11-13% brix. Ferment in refrigerator at ~46-50°F until gravity drops to ~2-3% brix above terminal gravity. Then set refrigerator to coldest setting and let beer sit ~24 hours. This causes the yeast to become inactive and settle out on bottom of fermenter. After ~24 hours, you can siphon beer into another sanitized container and bottle/keg from there. At bottling time, the beer should be ~1-2% above terminal gravity. This will allow the beer to carbonate naturally without having to add corn sugar or malt. To determine your terminal gravity, remove ~1/2 cup of beer as soon as fermentation is evident, and let this ferment out completely at room temperature. (should take ~4 days), then measure this sample. (the terminal gravity will typically be ~2.5-4.0% brix). I typically start cooling to settle the yeast when the gravity is around 5% brix. Once bottled/kegged, let age at ~33-38°F for~4 weeks. This should yield a medium bodied, malty charactered lager.

Any questions, email me at es175@ix.netcom.com

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