Rich Bitch Lager
partial mash. Classic lager style. Elapsed time: 1.5 house. Makes
- 7 lbs. Alexander's
Pale malt extract
- 1 lb. cracked
Czech Crystal 8L Malt
- 1.5 oz. pelleted
Hallertau hops (bittering, flavoring, aroma)
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
Czech Pilsner yeast - Wyeast #2278 Czech Pils yeast
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional twenty-five minutes. Then, remove
bag and squeeze remaining tasty goodness from bag using a collander
and a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops - 1.5 oz. Hallertau
Flavoring hops - 1.0 oz. Hallertau, Irish Moss, Yeast nutrient
Aroma hops - 0.5 oz. Hallertau
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Transfer wort to primary fermenter.
Leave primary fermenter at approximately 70F for 12 hours, then
lower temperature to primary fermentation temperature of 54 F. After
fermentation subsides, approximately 7 to 10 days later, raise temperature
to diacetyl rest temp. of 60 F.
rest, lagers generally require no secondary fermentation, due to
highly flocculant nature of yeast. Commence bottling. After bottling,
lager bottled Rich Bitch Lager at 34 F for at least two months.
Age to taste. (Weasel Breweries recommends a minimum of two to three
months. More is often better.)
30 April 1999.