Champagne Lager - American Lager - 2006 National Homebrew Competition Winner

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INGREDIENTS

For 10 Gallons (38 L)
14.0 lb (6.35 kg) Pilsner malt
1.5 oz (43 g) Hallertauer whole hops, 3.4% a.a. (60 min)
1.0 oz (28 g) Hallertauer hops, 3.1% a.a. (15 min)
Wyeast No. 2112 California lager yeast
 

SPECIFICATIONS

Original Gravity: 1.04
Final Gravity: 1.007
ABV: 4.33%
 

DIRECTIONS

Mash grains at 152° F (67° C) for 60 minutes.
Primary fermentation for 10 days at 62° F (17° C) in glass.
Secondary fermentation for 7 days at 68° F (20° C) in steel.
Forced CO2 to carbonate (2.7 vol).
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