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St. Lou Honey Lager
Standard American Lager • Extract • 5 gal
Nice light summer Lager. Has nice clean finish, Not to heavy and is more robust than the AB stuff!
March 1, 2008 pm 06:23pm
4.5/5.0 1 rating
Ingredients (Extract, 5 gal)
- .8 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 3.3 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.
- 2 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.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 2 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP840 American Lager
White Labs WLP840 American Lager
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Notes
Steep Grains in a grain bag at 155F for 1 hour then remove from heat to rest for 10 more minutes. Remove bag. DO NOT SQUEEZE THE BAG! You can sparge the grains if you want. I just let them drain. With the pot off the burner add the extracts and stir well to disovle. Return to burner and bring to a full rolling boil and add the hops according to schedule. Add the Honey in the last 15 minutes. when finished with the boil chill, pitch the yeast and lager as normal. For lagering I Start ferment at room temp for 48 hours. Move to basement floor (55F) for 2 weeks. Bring back to room temp for 24 hours for diacytl rest. Rack to secondary and lager in fridge at 48F for 3 weeks the rack to bottles to condition at room temp for 3 weeks.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: B - Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.050 |  |
| Terminal Gravity: | 1.007 | 1.004 - 1.010 | |
| Color: | 4.5 SRM | 2 - 4 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.3% | |
| Bitterness: | 23.7 IBU | 8 - 15 | |
Discussion
Great Lager. Nice and smooth.
2008-03-31 10:23am
This was my best brew as of date. A touch (8 oz.)of honey in the final 15 minutes of boil realy helped with the body and flavors. Had a party and it went fast. Lots of great comments from the AB drinkers!
2 batches now
2008-08-19 9:11pm
I did a second batch and this stuff is great!first bottle of the second batch had the diacytal taste but I opened it after 3 weeks of cellaring. Letting it condition on the basement floor for another month did the trick!
Very good tasting lager
2009-04-28 10:36pm
I just recently brewed this receipe. I could not find the carmel so I used an amber instead. I would like to rebrew this with the proper ingredients next time. It took about 4 weeks for the airlock to stop going in the primary, and then left it for another 4 weeks in the secondary. I'm new to brewing, so not totally sure if I did everything correct but it came out really good! I can taste a hint of the honey along with the hops, which makes it a really good clean crisp tasting beer. My only problem is it did not full carbonate, but still very drinkable. I'm sure the carbonation problem may have been 'cause of the amount of time I had it in secondary? Other than that, I will definitly be brewing this beer again! I highly recommend it, and I'm sure some of your pros could make it taste alot better than I did!
Thanks for the comment
2009-04-29 12:04pm
I do like this myself and it is a regular winter brew for me. As far as the carbonation- Try a lquid yeast. Also make sure you start the ferment at room temp for 48 hours then move to cellar for primary then to dark fridge at 48-50 degrees for lagering.
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