Candian lunar lager
Yield: 50 Servings
Ingredients:
- 5 lb Amber hopped malt extract
- 1/2 oz Wiliamette hops; finishing
- 1 pk Ale yeast
- 3/4 c Corn sugar; bottling
Instructions:
O.G.: 1.032-1.038 (8-9.5) F.G.: 1.007-1.011 (2-3) Boil the malt with 1 1/2 gal of water for 45 min. During final 5 min add the finishing hops for flavor. Sparge and ferment for 3 weeks and bottle NOTES : light instead of amber extract Fuggles may subsitute for hops Recipe by: Charlie Papazian
