Anchor Steam
This is a Partial Mash Lager Recipe
Fermentation Volume: 
5.0 US Gallons
Initial Boil Volume: 6.0 US Gallons
Original Gravity: 1.047
Final Gravity: 1.015
Ingredients:
0.5 lbs - Crystal Malt (20) (Color: 20.0)
0.5 lbs - Crystal Malt (60) (Color: 60.0)
5.5 lbs - Muntons Light DME (Color: 3.0)
1.0 tsp - Irish Moss
1 slant - White Labs San Fran Yeast (Attenuation: 68%)
1.5 oz - Northern Brewer (Alpha Acid: 8.8%,
0.5 oz - Cascade (Alpha Acid: 6.1%, Boiled 5 Minutes)
Mash Instructions:
Mash Temperature 158.0
Mash Time (Minutes)30
Saccharification Rest .
Sparge with N/A Qts of water at N/A degrees
Put into Bottles with Normal Priming
Comments:Steep grains in 2 gallons water (minimum) at 158 degrees for 1/2 hour. Remove grains. Add DME and boil for one hour adding hops at times listed above. Cool wort and pitch yeast. ( Best after aging in bottle in a cool place one month.)
Budweiser
Ingredients:
7 lbs Lager Malt
1 lb 10 oz Flaked Rice
In the Boiler
2 oz Hallertau Hops
1 tbsp Irish Moss last 15 min
Procedure: Mash at 55 deg C (122 F) for half an hour. Then at 66 deg C (151 F) for 2 hours. Boil hops for one hour adding the irish moss within the last 15 minutes.
Colt 45 Strong
Ingredients
6.4 lbs Crushed Lager Malt
.25 lbs Crushed Crystal Malt
1.5 lbs Flaked Maize
In the Boiler
1.75 oz Hallertau Hops
1 tsp Irish Moss Last 15 min
Procedure: Makes 5 US Gallons. Mash at 55 deg C (131 F) for half an hour. Then at 66 deg C (151 F) for 2 hours. Boil hops for one hour then as per recipe. Adding the Irish moss within the last 15 minutes.
Moosehead
Category: Partial Mash
Type: Lager
Style: American Standard Lager
Batch Size: 5 gallons
Volume Boiled: 6 gallons
Mash Efficiency: 72 %
Total Grain/Extract: 6.75 pounds
Total Hops: 1.00 ounces
Estimated Cost to Brew: $17.19 (US)
Ingredients
3 lb American 2-row
.75 lbBelgian Cara-Pils
2 lb Dry Extra Light Extract
1 lb Corn Flaked
.5 oz Tettnanger (4.5 AA%) (60 min.)
.25 ozTettnanger (4.5 AA%) (30 min.)
.25 ozHallertauer (4.5 AA%) (30 min.)
Predicted
Original Gravity: 1.043
Terminal Gravity: 1.007
Bitterness: 15.2 IBU
Alcohol (%volume): 4.7 %
Original Extract: 10.7 °Plato
Apparent Attenuation: 82.5 %
Real Attenuation: 67.6 %
Apparent Extract: 1.9 °Plato
Real Extract: 3.5 °Plato
Alcohol (%weight): 3.71 %
Alcohol (%volume): 4.7 %
Calories (12 fl oz): 170
Sam Adams
Ingredients:
2 cansUnhopped Light extract
1 oz Cascade hop
2 oz Hallertau hops
Lager yeast
Procedure: Bring gallon of cold water to a boil. Remove from heat and add 2 cans of Unhopped light , Bring back to a boil. Add 1 oz. Of Cascade hops and simmer for 30 minutes. Then add 1/2 oz. Hallertau hops and simmer for 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; At the last minute of simmer add 1/2 Hallertau.
Sam Adams Boston
Description: The ingrediants for this were obtained from Sam Adams. They wouldn't give the grain calculation or the yeast but thanks to a beer recipicater, this will be very close to the real thing. This is brewed by means of a decoction mash which took some time. Sam Adams says to let it sit for 40 days before serving but I had to test this after a month to see how it was coming along and WOW!!! :-)
Size:2 1/2 gallons
Ingredients:
4 lbs. Otters 2-row
1 1/4 lb Crystal 60
1 1/4 oz.Hallertuar
3/4 oz.Tettnang (dry hopped)
1 Tbs.Irish moss
1 tsp.polyclar
Wyeast Munich Lager yeast
2 1/2 Tbs.corn sugar
Brewing Instructions: Rest at 122f for 30 min. then pull your first decoction of 40%.Bring this to a boil and add back to main mash to raise temperature to 145f.Rest for 30 mins.Pull a second decoction of 30% bring to a boil and add back to the main mash to raise temp to 155f.Rest for 30min.Pull a third decoction of 30%,bring to a boil,add to mash and let rest for 10 min.This will raise the temp to 168f.Sparge only 3 times.Collect 4 gallons of wort. Boil for 60 min. adding th Hallertaur at the beginning of boil.Boil for 45 min. add the irish moss.Cool and pitch yeast. We mixed this with the hazelnut stout to make a black and tan and it was incredible.
Fermentation:
2 weeks at 48f
Secondary: 1 week @ 48F with Polyclar and Tettnanger
O.G.-1.042
F.G.-1.010 approx.
Alcohol-4% approx.
Sam Adams Extract
Description: This is the extract version of Boston Lager. I never made this but the calculations are correct and sould taste very close.
Size: 5 gallons
Ingredients:
1/2 lb 60 crystal
4 lb light malt extract
2 1/2 lblight DME
2 oz Tettnanger(bittering)
1/2 oz Tettnanger(aroma)
1/4 oz Hallerttau Mittlefruh(flavor)
1/4 oz Hallerttau Mittlefruh(dry)
1 tsp Irish Moss
1 1/4 cup xtra light DME(priming)
Wyeast 2206 Bavarian Lager yeast
Brewing Instructions: Steep crystal in 1/2 gallon of 150f water for 20 min.Strain the grain and run 1/2 gallon of 150f water over the grains.Add enough water to get 1 1/2 gallons. Bring to a boil and remove from jeat. Add the Xtract,light DME, and bittering hops. Bring water to 2 1/2 gallond and boil for 45 min.Add flavor hops and irish moss. Boil for 13 min. and add the aroma hops.Boil for 2 more min. Remove from stove, cool,place in fermentor,and add enough water to make 5 gallons.Pitch yeast and ferment cool(55f).Rack to secondary and add the dry hops.
Fermentation:
Primary for 10 days@55.
O.G.-1.050
F.G.-1.012
Alcohol-5.0%
Schlitz Milwaukee
Ingredients:
.5 lbs Crushed Lager Malt
In the Boiler
1 tsp Irish MossLast 15 min
Instructions: Make 5 US gallons. Mash at 45 deg C (113 F) for 30 mins, Raise temp to 55 deg C (131 F) for 30 mins and then mash out at 66 deg C (151 F) for one hour. Boil for 90 minutes.
Yuengling
This is a Partial Mash Lager Recipe
Fermentation Volume: 5.0 US Gallons
Initial Boil Volume: 5.5 US Gallons
Color: 5.2 Lovi/SRM
Bitterness: 22 IBU
Original Gravity: 1.047
Final Gravity: 1.012
Mash Efficiency: 40 %
Approx Alcohol: 4.7 %
Ingredients:
4.5 lbsLaag. Light Malt Extract (Color: 3.0)
1.0 lbsRice (Color: 1.0)
1.0 lbsCara-pils (Color: 1.5)
0.5 lbsCrystal Malt (20) (Color: 20.0)
1 starter California Lager (2112) Yeast (Attenuation: 75%)
1.0 oz Northern Brewer (Alpha Acid: 6.7%,
0.3 oz Tettnanger (Alpha Acid: 4.7%, Boiled 10 Minutes)
0.5 oz Saaz (Alpha Acid: 3.5%, Boiled 5 Minutes)
Mash Instructions:
Mash Time (Minutes) 30Saccharification Rest .
Sparge with N/A Qts of water at N/A degrees
Fermentation Instructions:
Primary Fermentation: 7 Days at 68 degrees in a Plastic vessel
Secondary Fermentation: 14 Days at 65 degrees in a Glass vessel Put into Bottles with Normal Priming
Comments: Steep grains in 1 gallon water (minimum) at 158 degrees for 1/2 hour. Remove grains. Add DME and rice solids. Boil for one hour adding hops at times listed above. Cool wort and pitch yeast. (Best after aging in bottle in a cool place one month.)
Budweiser Light
This is a great, easy-to-make pilsner-style beer made with ale yeast no lagering required. Comes close to many commercial
light pilsners, with just a bit more flavor. (5 gallons)
Ingredients:
2.5 lbsextra light dry malt extract
1.5 lbslight honey
1 oz Cascade hops (6% alpha acid): 0.25 oz. for 60 min.,
0.25 ozfor 30 minutes
0.5 oz for steeping
1 tsp Irish moss for 15 min.
1 tsp gypsum
Wyeast 1056 (American ale)
or Yeast Lab Canadian ale (AO7)
3/4 cupcorn sugar for priming
Step by Step: Bring 2 gal. water to boil. Remove from heat and add dry malt, honey, and gypsum. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Irish moss and boil for 15 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Pour into fermenter and top up with cold, preboiled water.
When cooled below 70° F pitch yeast.
Ferment seven to 10 days in primary at 70° F or below, then transfer to secondary and ferment another seven days. Prime and
bottle.
Labatt's Blue
Ingredients
1 kitBrewCanada Pilsner Beer
Wyeast North American Lager or Pilsen
Makes 5 US Gallons
Miller Genuine Draft
Ingredients
4.25lbs lbsCrushed Lager Malt
In the Boiler
0.25 Hallertau Hops, start of boil
2 oz Hallertau Hops, last 15 min
1 tsp Irish Moss, Last 15 min
Dough in at 50 degrees Celsius for 30 mins Allow a drop to 45 degrees Celsius for 10 mins Raise to 65 degrees Celsius for a further 60 mins Sparge out 20 Litres with liqour temp of 80 degrees Celsius. Boil hops for one hour. Makes 5 US Gallons
