|
|
| Stay up to date with the latest news, recipes and brewing help by getting on our newsletter list. |
|
|
 |
|
|
| We've found that the questions and misunderstandings of one brewer
are most often shared by the majority of brewers. We try to cover some of these
topics in the newsletters and in conversations but we know there's plenty out
there that haven't been discussed. That's why we act as your conduit to the yeast
and beer gods and anonymously publish both your questions and their responses
in .
|
|
|
 |
|
|
| Copper Lager (Rich, deep golden, hoppy lager.)
|
|
| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
8 lbs. Pale Extract
1/2 lb. Cara-Munich grain
1/2 lb. Crystal 90 L grain
1/2 lb. Victory grain
|
1 1/2 oz. Northern Brewer hops (boil)
1 oz. Cascade hops (mid boil)
1 oz. Willamette hops (late boil)
|
German or Oktoberfest Lager yeast
(Ale option - California or EastCoast Ale yeast)
|
| INSTRUCTIONS: |
1. Steep grains in a mesh bag while heating 2 gallons of water to boiling.
2. Remove grains and add malt extract, stirring to dissolve thoroughly. Stir gently but frequently throughout the boil cycle.
3. Add the Northern Brewer hops and begin timing a 30 minute simmering boil cycle.
4. With 10 minutes remaining in the 30 minute boil, add the Cascade hops.
5. With 1 to 2 minutes remaining, add the Willamette hops.
6. At the end of the 30 minute boil, cover kettle and cool as quickly as possible. We strongly recommend using a wort chilling coil.
7. When beer has been cooled to yeast pitching temperature, pour into fermenter, add additional water and add yeast.
8. Remember that fermentation activity level will slow with temperature reduction. At the height of activity a lagering airlock will bubble much less frequently. Use stabilized hydrometer readings to verify the end of fermentation before bottling.
|
|
HOME
