The following beer recipe is featured in the September/October 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
John Eikenberry of Center Point, IA won a gold medal in Category #4: Dark Lager during the 2009 National Homebrew Competition Final Round in Oakland, CA. Eikenberry’s Dark Lager was chosen as the best among 136 final round entries in the category.
The following beer recipe is featured in the September/October 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
John Eikenberry of Center Point, IA won a gold medal in Category #4: Dark Lager during the 2009 National Homebrew Competition Final Round in Oakland, CA. Eikenberry’s Dark Lager was chosen as the best among 136 final round entries in the category.
Ingredients:
- 3.3 lb (1.5 kg) light malt extract
- 1.5 lb (0.68 kg) light dry malt extract
- 2.0 lb (0.9 kg) Munich malt
- 2.0 lb (0.9 kg) Vienna malt
- 11.0 oz (312 g) 60L crystal malt
- 4.0 oz (113 g) pale chocolate malt
- 1.0 oz (28 g) black patent malt
- 0.5 oz (14 g) Perle pellet hops, 7.1% a.a. (60 min.)
- Wyeast No. 2206 Bavarian lager yeast (2 qt starter)
- 4.0 oz (113 g) dextrose to prime
- 1.0 tsp Irish moss to clarify
Specifications:
Yield: 5 Gallons (18.93 L)
Original Gravity: 1.06
Final Gravity: 1.016
ABV: 5.78%
Directions:
- Mash grains at 154° F (68° C) for 45 minutes.
- Primary fermentation for 16 days at 50° F (10° C).
- Secondary fermentation for 14 days at 44° F (7° C).
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