Lager

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                                 German Malz Bier

     Source: Doug Roberts (dzzr@lanl.gov)
     Digest: Issue #566, 1/16/91

     Ingredients:



     Procedure:

     Mash cara-pils and crystal malt for 2 hours in 140 degree water.  Sparge
     to  make  4 gallons. Add syrup and Hallertauer hops. Boil  60   minutes,
     adding Irish moss in last 30 minutes. Decant to primary,  adding  enough
     water to make 5 gallons. Add salt, citric acid, yeast  nutrient, and dry
     hop with Willamette hops.

     Comments:

     A year or so ago I went to a party where the host had about 20 different
     types  of good beer. One was a German malz bier that was  delicious!  It
     has  a  wonderful  sweet, malty, full-bodied flavor.   Working   on  the
     assumption  that its body is achieved with dextrin and crystal  malt,  I
     cooked up this recipe. The intent is to have all or most of  the dextrin
     and  caramelized maltose remain after fermentation for the   malz  taste
     and body.















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                                Munich Style Lager

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     Source: Norm Hardy (polstra!norm@uunet.UU.NET)
     Digest: Issue #515, 10/11/90

     Ingredients:



     Procedure:

     Soak  the  pearl  barley overnight in the refrigerator, mix  it  into  a
     starchy  glue  using a blender. Mash the pearl barley with  the  grains.
     Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finish-
     ing hops in last 10 minutes and steep 1/4 ounce after boil is  complete.
     Pitch yeast at about 76 degrees.

     I put the fermenter in fridge for 23 days, then racked to secondary  for
     another 49 days before bottling.

     Comments:

     This is a wonderful Munich-style lager that I would like to think rivals
     Andechs (I aim high).

     Specifics:

     Original Gravity: 1.052
     Final Gravity:  1.015
     Primary Ferment: 23 days
     Secondary Ferment: 49 days
















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                                      Lager

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     Source: Doug (dreger@seismo.gps.caltech.edu)
     Digest: Issue #511, 10/5/90

     Ingredients:



     Procedure:

     Start  yeast  ahead  of time. Mash Munich  and  Klages  malts  together.
     Sparge.  Add  extract  and boiling hops. Boil one  hour.  Add  finishing
     hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs   of
     activity  (about  6  hours)  put fermenter in  the  refrigerator  at  42
     degrees.  After one  week, rack to secondary and ferment at  38  degrees
     for two more weeks.  Bottle or keg.

     Comments:

     This beer tastes great and is very clean. There are, however, two things
     I  will  do next time: add more bitterness (perhaps  10-11  HBUs),   and
     second, add more malt.

     Specifics:

     Primary Ferment: 1 week
     Secondary Ferment: 2 weeks

















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                                    B.W. Lager

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     Source: Alex Jenkins (atj@mirror.tmc.com)
     Digest: Issue #57, 1/24/89

     Ingredients:



     Procedure:

     Add  grain to 2-1/2 gallons of 170 degree water giving an  initial  heat
     of 155 degrees and a pH of 5.3. Maintain temperature at 130-150  degrees
     for 2 hours. Sparge. Bring to  boil. Add extract, and  Talisman hops. In
     last  20  minutes add Irish moss. In last 10  minutes   add  Hallertauer
     hops.  Strain  wort and cool. Add Willamette pellets  for  aroma.  Pitch
     yeast.

     Comments:

     Tastes great, but low alcohol according to the measurements.  Nice amber
     lager.

     Specifics:

     Original Gravity: 1.029
     Final Gravity:  1.020
     Primary Ferment: 30 days
















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                                      Lager

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     Source: Alex Jenkins (atj@mirror.tmc.com)
     Digest: Issue #57, 1/24/89

     Ingredients:



     Procedure:

     Add  grain to 2-1/2 gallons 170 degree water giving initial heat of  155
     degrees.  Maintain  temperature  for  two hours.  Sparge  and  add  malt
     extract.  Bring  to boil. Add Northern Brewer hops, Talisman  hops,  and
     Irish  moss in last 20 minutes of boil. Dry hop with Willamette  pellets
     and cool. Add water to make 5 gallons and pitch yeast.

     Comments:

     Higher  gravity  than  previous recipe (B.W. Lager)  reflecting  a  more
     effective  mash.  On day 2 of ferment the bubbler got  clogged  and  was
     replace  with  blow tube. The resulting beer was fairly amber,  not  too
     sweet, with a certain dryness in the aftertaste.

     Specifics:

     Original Gravity: 1.046
     Final Gravity:  1.018
     Primary Ferment: 25 days
















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                                  Twelfth Lager

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     Source: Alex Jenkins (atj@mirror.tmc.com)
     Digest: Issue #57, 1/24/89

     Ingredients:



     Procedure:

     Add  grain  to 3 gallons of 170 degree water giving an initial  heat  of
     155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract
     and Chinese lump sugar. Boil. In last 20 minutes add Talisman  hops.  In
     last  10  minutes  add Hallertauer hops and  Irish  moss.   Strain.  Add
     Cascade hops and steep. Strain into fermenter when cool and pitch yeast.

     Comments:

     Slightly hazy and very light colored. This should not lack body.

     Specifics:

     Original Gravity: 1.043
     Final Gravity:  1.010
     Primary Ferment: 35 days


















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                                     Pilsner

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     Source: Erik Henchal (henchal@wrair.ARPA)
     Digest: Issue #128, 4/15/89

     Ingredients:



     Procedure:

     This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast.   Steep
     crystal  malt  at  170 degrees for 20 minutes  in  brew  water.   Remove
     grains.  Boil  extract and boiling hops for 75 minutes.  Add   finishing
     hops in last 10 minutes. Conduct primary fermentation at  47-49  degrees
     for 3 weeks. Lager for 4 weeks at 30 degrees.

     Comments:

     This  recipe has produced one of the finest pilsners I have  ever  made.
     What could be simpler?

     Specifics:

     Primary Ferment: 3 weeks
     Secondary Ferment: 4 weeks





















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                                    Number 17

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     Source: John Watson (watson@pioneer.arc.nasa.gov)
     Digest: Issue #541, 11/21/90

     Ingredients:



     Procedure:

     The  maltose is a cheap rice-malt mix obtainable from oriental  markets.
     Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last   2
     minutes,  add the finishing hops. The yeast was cultured from a   bottle
     of  Sierra Nevada pale ale. By the next day, the yeast did not  seem  to
     start,  so I added a packet of Vierrka lager yeast. Rack  to   secondary
     after  one week. After another week, prime with 3/4 cup corn  sugar  and
     bottle.

     Comments:

     Color  similar to any American lager. Tastes much better,  very  mellow.
     The  goal  was to brew 5 gallons of beer while only spending  $10.  This
     came  to about $11. I'm not sure what drives me to such frugalness,  but
     having  grown up with American beer, sometimes I would rather  have   it
     with certain foods, like pizza.

     Specifics:

     Original Gravity: 1.038
     Final Gravity:  1.006
     Primary Ferment: 1 week
     Secondary Ferment: 1 week















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                                   Maerzen Beer

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     Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET)
     Digest: Issue #424, 5/24/90

     Ingredients:



     Procedure:

     Make up yeast starter 2 days before brewing. Grind all grains  together,
     dough-in  with 5 cups warm water. Use 3 quarts water at 130  degrees  to
     bring up to protein rest temperature of 122 degrees. Set for 30 minutes.
     Add 8 pints of boiling water and heat to 154 degrees.  Set for at  least
     30  minutes.  Bring to 170 degrees for 5 minutes for  mash  out.  Sparge
     with  2 gallons water. Add dry extract, bring to boil. Boil  15  minutes
     and  add  one  ounce  of  Tettnanger. Boil one  hour.  Add  1  ounce  of
     Tettnanger at 30 minutes.  Add 1/2 ounce of Tettnanger and 1/2 ounce  of
     Cascade  at 5 minutes  (with Irish moss if desired). Strain  and  chill.
     Rack  off trub.  Pitch yeast. Ferment at 68 degrees for 3 days. Rack  to
     secondary  and lager 18 days at 42 degrees. After 18 days keg and  lager
     an additional 17 days.

     Comments:

     This  brew was dark brown-red with a distinct nutty flavor  coming  from
     the toasted malt barley. A good head, little chill haze.

     Specifics:

     Original Gravity: 1.056
     Final Gravity: 1.020
     Primary Ferment: 3 days
     Secondary Ferment:15 days







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                              Helles Belles Maibock

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     Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET)
     Digest: Issue #556, 12/18/90

     Ingredients (for 10 gallons):



     Procedure:

     This is a 10-gallon partial mash recipe. Use standard procedures,  brew-
     ing  about  7 gallons of wort in a 10-gallon kettle, followed by  a   7-
     gallon  primary and 2 5-gallon secondaries. Then keg (or  bottle).   The
     toasted  malt  was done 5 minutes in a 350 degree oven. The  yeast   was
     cultured from bakers yeast.



























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                                    Dos Equis

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     Source: Len Reed (lbr%holos0@gatech.edu)
     Digest: Issue #414, 5/8/90

     Ingredients: