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Light West Virginia Lager

Wonderful brew for those who are not familiar with "real beer". This is a nice way of breaking in those who are used to commercial beer.

Brewer: Shawn Miller Email: work_n_dog_66@yahoo.com
URL: http://webpages.charter.net/svmiller
Beer: Light West Virginia Lager Style: American Light Lager
Type: Extract w/grain Size: 5.25 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 31 IBU
OG: 1.051 FG: 1.009
Alcohol: 5.5% v/v (4.3% w/w)
Water: Gypsum is added to the boiling water. (only if using low hardness tap water)
Grain: 12 oz. American crystal 20L
Steep: Crystal malt is steeped in 2.0 gal water @ ~160ºF for 30 minutes in a muslin bag.
Boil: 60 minutes SG 1.040 6.75 gallons
2.20 lb. Light malt extract
4.00 lb. Light dry malt extract
Irish moss (1 tsp.)is added 45 minutes into the boil. Malto-dextrin
(3.0 oz.) is added at the begining of the boil along with the (2)
malt extracts.
Hops: 1.00 oz. Northern Brewer (7.5% AA, 60 min.)
0.50 oz. Hallertauer (3.9% AA, 30 min.)
.25 oz. Hallertauer (3.9% AA, 15 min.)
.25 oz. Hallertauer (aroma)
Yeast: Wyeast Calif. 2112 with a 750 ml starter. Before pitching, aerate wort for 3 min with a sterile spoon when wort is @ ~70ºF. Ferment at 55 to 59ºF.
Log: Takes 24-36 hours before airlock activity is visable at 68ºF. Lower temp to 55ºf for fermentation. When airlock slows to 1 bubble/minute (~4 days)- transfer to secondary. Airlock will begin to become active again after 24 - 36 hours. After airlock stops wait 1 week before priming and bottling.
Bottle at 68ºF. Leave bottles at this temp for 4 days to start carbonation. Then lower temp 5º per day until 45ºf is achieved and lager at that temp for 4 to 6 weeks.
Carbonation: 2.6 volumes Corn Sugar: 4.72 oz. for 5.0 gallons @ 68°F
Keep your empty bottles at room temp before bottling.
Tasting: Very light hop bitterness flavor, mild hop flavor and wonderful aroma and crisp finish.

Recipe posted 02/10/01.