6770 Oak Hall Lane, Suite 108
Columbia, MD 21045
Tel: (410) 290-FROTH Fax: (410) 290-6795
2 (3.3lb) cans Briess Pilsen malt extract
.5 lb. wheat
.5 lb. American crystal 20
.5 lb. Carapils
4 oz. Czech Saaz pellets
White LabsGerman Ale Yeast (*Pilsner Lager Yeast 800) or one package of Nottingham dry ale yeast
3/4c Priming Sugar
1.Using a grain bag, steep grains in 1.5 gallons of water at 155_ for 30 minutes. Remove grains and bring to a boil.
2.Remove from heat and add malt extract, stirring until completely dissolved.
3.Return to a boil and add 1 oz. Saaz hops. Boil for 15 minutes.
4.Add 1 oz. Saaz hops and boil for 15 minutes.
5.Add 1 oz. Saaz hops and boil for 15 minutes.
6.Turn off heat and add 1 oz. Saaz hops for 2 minutes.
7.Combine wort with water to make five gallons.
8.Store at room temperature 2-3 days. (* If lagering, store in primary
fermenter at 40-50_ for 4-6 days, then rack into a secondary fermenter and store at below 40_ for at least three weeks.) Allow to sit in primary fermenter at 70-75_ for 4-5 days, then rack to secondary fermenter for 10-14 days.
9. Prime and bottle. When priming, dissolve corn sugar or dry malt
extract in two pints of boiling water for 15 minutes. Pour this mixture into the empty bottling bucket and syphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer. 10. For proper carbonation, store your beer at 75_ for at least the first
week after bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It_s ready to drink, but it will improve if you age your beer another two to three weeks.