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American Light Lager • Partial Mash • 5 gal
Light Lager
February 1, 2021 pm 04:59pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.0 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 4.0 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.25 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- .15 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching 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: 1 - Standard American Beer
Subcategory: A - American Light Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.028 - 1.040 |  |
| Terminal Gravity: | 1.004 | 0.998 - 1.008 | |
| Color: | 3.4 SRM | 2 - 3 | |
| Alcohol: | 5.1% ABV | 2.8% - 4.2% | |
| Bitterness: | 10.2 IBU | 8 - 12 | |
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