The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Larslager

Brewer: Frazier Email: -
Beer: Larslager Style: Vienna
Type: Extract w/grain Size: 5.0 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 29 IBU
OG: 1.052 FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Water: Pre boiled New York (Suffolk County) Tap water
Grain: 1 lb. American crystal 40L
Steep: Steeped 1 lb crystal 40L at 155 degs for 1/2 hour
Boil: 60 minutes SG 1.087 3.0 gallons
3 lb. Light malt extract
1 lb. 8 oz. Light dry malt extract
1 lb. 8 oz. Amber dry malt extract
Irish Moss 1 tbls last 15 mins
Hops: 2 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Hallertauer (4.25% AA, 30 min.)
.5 oz. Hallertauer (4.25% AA, 15 min.)
1 oz. Tettnanger (aroma)
Yeast: White Labs German Lager wlp830
Log: Pitched at 75deg used 1 liter starter
First bubble 4 hours later
started to chill down
fermented at 50 deg for 12 days
d-rest at 65 for 2 days
racked to keg
Lager at 40 degs for 2 weeks
Carbonation: 14 lbs pressure for 2-3 days
Tasting: Tasted Great! Drank the whole keg in 10 days.

Recipe posted 04/25/10.