|
|
As Seen In |
Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 9, Amber LagerMarzenby Michael Bowe, Mar Vista, CA. For 15 gallons: Grains: 21 lbs. German 2-row malt. 4 lbs. Vienna malt. 3 lbs. Belgian CaraVienne malt. 0.5 lbs. Belgian Special B malt. Hops: 4 oz. Saaz leaf, 4.8% A.A., boiled 60 min. Yeast: Wyeast #2308 Munich Lager, from starter. Water: Activated charcoal filtered. Procedure: Mash at 122 F. for 90 min, meanwhile decoct 40% with 30 min. decoction boil. Return decoction to rest mash, strike 148 F., rest 70 min., meanwhile decoct 40% and boil for unspecified period, return to rest mash. Total boil time 90 min. Ferment 1 stage at 47 F. for 14 days, then lager in kegs. O.G. 1.063, F.G. 1.014. Back to The Roost || Brew Recipes || Brews & News |
