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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:25 pm Post subject: Mid-American Light Lager |
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Ingredients:
3.3-pound can Coopers light liquid malt extract
½-pound rice syrup solids
1-pound corn sSugar
1-ounce Mount Hood hops (boil)
1 pkg. Superior dry lager yeast (recommended liquid yeast: White Labs WLP802 - Czech Budejovice Lager)
Procedure:
Set aside ¾-cup of corn sugar for priming. Pre-boil and chill three gallons of water. Add 1½ gallons of cold water to your brew pot with the liquid malt extract, rice syrup solids, and the remainder of the corn sugar. Raise to a boil, and set the timer for 45 minutes. Add the hops with 30 minutes remaining. Put the pre-chilled water in a clean and sterilized fermenter, and add the boiled wort. Add cold water to bring the volume up to 5¼ gallons. When the temperature of the wort falls below 80 degrees Fahrenheit, add the yeast. Ferment in a cool place for 10 to 15 days, or until bubbling stops.
For bottling, boil ¾-cup of corn sugar in 1 cup of water. Add the sugar solution to a sterilized bottling bucket. After taking a specific gravity reading from the finished beer, siphon it into the bottling bucket, ensuring that it blends thoroughly with the sugar solution. If kegging, disregard the priming honey. The batch should make 53 (plus or minus) 12-ounce bottles.
O.G. 1.034-1.038 Alcohol Content: ~ 3.6%
F.G. 1.008-1.012
This beer is typical American Light Lager of the type brewed by famous St. Louis brew houses. It is not only indicative of Missouri beer, but part of our very economy. |
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