×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Bulwark American Lager

back to search Back to Search  Style Details 

Bulwark American Lager

back to search Back to Search  Style Details 
5 Star Rating
2.8 stars based on 13 votes
No reviews
Vote or Review

Beer Style: Standard American Lager  (1B)
Recipe Type: extract
Yield: 5 US gallons

Standard American Lager

Description:

(This brewer had some problems with this batch, but it's likely related to technique...the recipe looks sound. --Ed.)

Ingredients:

  • 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
  • 1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
  • 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
  • 1/2 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
  • 1.75 oz WYeast #2035 American Lager
  • 1 teaspoon Irish Moss (boil 10 mins)
  • 4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used

Click to Print Recipe

Procedure:

Brewing Log:
On commencing of boil, I added the Extracts and let boil for 15 minutes.
I added the Willamette and let boil for another 15 minutes.
I added the Malto Dextrin and let boil for 20 minutes.
I added the Irish Moss and let boil for 5 minutes.
I added the Cascade and let boil for the final 5 minutes.

I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my 7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.

Source:

spacer