Weasel Breweries™ Recipes:
Brother Galore's Rich Bitch Lager™

Back Label Text:
Coming soon.

Extract and partial mash. Classic lager style. Elapsed time: 1.5 house. Makes 5 gallons.

  • 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 Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 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.

Meanwhile, add 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:

Start of boil: Bittering hops - 1.5 oz. Hallertau

45 minutes: Flavoring hops - 1.0 oz. Hallertau, Irish Moss, Yeast nutrient

55 minutes: Aroma hops - 0.5 oz. Hallertau

60 minutes: Stop boil

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.

After diacetyl 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.)

1st brewing 30 April 1999.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011