Lagers

• Irish Red
• German Lager

• Das Drinkenstein Irish Red Lager

  3lbs light DME

  3lbs Amber DME

  1 cup light crystal malt

  2oz Ringwood hops

  OG 1.060 (racked after 1 week)

  bottled 1.016 1/9/94

  Rating: c- d+ n+ f+ H- t+++

  From Eric Chris Garrison

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• German Lager
  From:Rob Verhagen (verhagen@arc.ab.ca)

  Ingredients:

  1 Kg (2.2 lb) can Morgan Lager extract

  1 Kg (2.2 lb) light (extra light if possible) dry malt extract

  250 g (1/2 lb) dark dry malt extract

  30 g (1 oz) Tattananger Hops

  In 10L (21/2 gallons) of water add the extracts and bring to a boil. Add 3/4 of the hops and simmer (not boil) 30 min. Add the rest of the hops in the final minute. Add enough water to make 23L (~6 US gallons). Pitch a good lager yeast at 20 degrees celcius (70 F) and ferment at 15C (60F). Basement temp is fine. Rack after 2 days, leave in secondary at least 3-4 weeks. I usually mash but this recipe floored me!

  Rates:****

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