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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 |
7 lbs. Pale Malt Extract
1/2 lb. Cara-Munich grain
1/2 lb. Cara-Vienne grain
1/4 lb. Crystal 120L
1/4 lb. Victory grain
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1/2 oz. Northern Brewer hops (boil)
1/2 oz. Northern Brewer hops (mid-boil)
1 oz. Tettnang hops (finish)
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German Lager or Oktoberfest Yeast
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| INSTRUCTIONS: |
1. Steep grains in a mesh bag in 2 gallons of water while heating water. When near boiling, remove grains.
2. Add malt extract, being careful to get it thoroughly dissolved.
3. Add 1/2 oz. of Northern Brewer hops and begin a timed 30 minute simmering boil. Stir frequently to avoid scorching.
4. With 20 minutes remaining add the other 1/2 oz. of Northern Brewer hops.
5. With 5 minutes remaining, add 1 oz. of Tettnang hops.
6. At the end of the 30 minute boil cycle cover kettle and remove from heat. Cool to 70 to 75 degrees F before pouring into sanitized fermenter and adding additional water to make 5 gallons total. Cooling with a WORT CHILLER will speed cooling and help protect your beer against bacteria and wild yeasts that can taint or spoil your beer! When temperature of mixture is 75 F or below, add yeast.
7. Place the fermenter in a cool place, such as a garage that stays shaded or a closed unheated room like a spare bathroom with any heating vent closed. Maintain the temperature between 50 and 60 degrees if possible.
8. Monitor fermentation activity, recognizing that cool fermentations will take longer and activity levels will be slower. Before bottling take multiple hydrometer readings separated by 2 - 3 days to assure gravity readings are stable, indicating cessation of fermentation activity. If readings are not stable, wait and take additional readings until stabilization occurs.
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| NOTES: |
| For All-Grain brewing: Replace the malt extract with 10 lbs. of the 2-row barley malt of your choice. Mash at 155 degrees F for 1 hour. Extend boil time to 60 minutes. Follow the hop schedule as above unless you would like a more highly bittered beer that will be produced by longer hop boiling times.
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