TimBrewz
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1035 American Lager
- Yeast Starter
- 1.5 liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1049
- Final Gravity
- 1011
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 50 F
- Secondary Fermentation (# of Days & Temp)
- 30 days @34 F
So I brewed this New Year's Day for a fishing trip that never happened-but it won a "Blue Ribbon" at Slurp and Burp here in the Portland OR area. Thought I'd share it. It tastes most like a Harp lager or a more refined and heavier Pabst Blue Ribbon. It's basically Jamil Zainasheff's Blonde Ale recipe from BYO Jan/Feb 08 brewed with lager yeast.
OG: 1049
FG: 1011
IBU: 20
SRM: 5
ABV: 5%
10 lbs 2 row 2L (6.3 lbs light liquid extract/5.1 lbs light dry extract)
.25 lbs crystal 10L
.25 lbs crystal 20L
4.1 AAU Willamette hops (60 min)
(.82 oz/23 g of 5% alpha)
Single Infusion 152f 60 min
Wyeast 2035 American Lager Yeast
Ferment in primary 50f for 3 weeks/rack to secondary 4 weeks at 34f
Prime with 1 cup corn sugar (2.8 volumes CO2)
OG: 1049
FG: 1011
IBU: 20
SRM: 5
ABV: 5%
10 lbs 2 row 2L (6.3 lbs light liquid extract/5.1 lbs light dry extract)
.25 lbs crystal 10L
.25 lbs crystal 20L
4.1 AAU Willamette hops (60 min)
(.82 oz/23 g of 5% alpha)
Single Infusion 152f 60 min
Wyeast 2035 American Lager Yeast
Ferment in primary 50f for 3 weeks/rack to secondary 4 weeks at 34f
Prime with 1 cup corn sugar (2.8 volumes CO2)