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| Beer Style: |
amber lager, Vienna |
| Recipe Type: |
extract |
Description:
If anyone does this brew I would like to compare notes. |
Ingredients:
- 3/4 pound, crystal malt
- 3/4 pound, Munich malt
- 6--1/2 pounds, Ireks Munich amber extract
- 1--1/2 ounces, Cascade hops (60 minute boil)
- 1 ounce, Hallertauer hops (steep 5 minutes)
- Wyeast #2206 Bavarian
- 1 teaspoon, gypsum
- 1 teaspoon, Irish moss
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OG: 1.056 FG: 1.022 |
Procedure:
All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not. |
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Submitted by:
Tom Gemmell |
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