Lageresque Ale

Title:
Lageresque Ale

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     4 lb Alexanders light unhopped


          Malt extract


 1 1/2 lb Light dried malt extract


          (DME)


     5    AAU's


          Hops


    10    % alpha chinook)


 1 1/2 oz Hallertauer or Tetnanger


          Hops for finishin


          Ale yeast (Wyeast American


          Ale #1056,


          Aka Sierra Nevada *strongly*


          Ecomended)


          Your favourite bittering






 Dissolve  the  extracts in 5 gallons of brewing water.  Bring  to  boil.


 After  15 minutes, add bittering hops. Boil 60 minutes total.  Turn  off


 heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to


 fermenter, fill to 5 gallons, pitch yeast, relax, etc. Ferment as cool as


 you can muster, to keep the esters down. If you  can, rack the wort off the


 trub before the fermentation really gets  started (i.e. let it settle out


 for 4-6 hours, then rack, but pitch  the  yeast *first* to avoid nasty


 suprises). Use an ale yeast that is clean  (i.e. produces few esters).


 Reportedly,  Wyeast  #1056  (American  Ale)  is supposed to be the best


 yeast in this regard. You can also culture  this strain (or one with a


 *very* similar flavour profile) from Sierra Nevada ales. Boil the full


 volume of your wort. The more  dilute  wort  gives better hop utilization,


 and helps avoid carmelization of the wort. After bottling or kegging and


 subsequent carbonation, let the brew  lager  in the refrigerator for 4-6


 weeks.


 


 Recipe By     : Todd Enders


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip