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Leatherneck Lager
Specialty Beer • Extract • 5.4 gal
This beer has lagered for two weeks and it tastes fabulous! One of my best brews yet! It has a nice citrus hop aroma along with that bready lager smell, but only slightly. The hop character is definitely the forefront and the taste is very clean. I primed it in the keg with a half cup of corn sugar then pressurized it to seal. I can't be happier with the outcome!
July 9, 2010 pm 10:58pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.4 gal)
- 0.5 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 5.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.30 oz
Chinook - 11.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.50 oz
Amarillo® - 9.0 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.00 oz
Amarillo® - 9.0 AA% pellets; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.00 oz
Cascade - 7.0 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Cascade - 7.0 AA% pellets; added dry to primary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 6.4 SRM | 1 - 50 | |
| Alcohol: | 4.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 49.3 IBU | 0 - 100 | |
Discussion
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