This beer has more malt character than most American lager styles. It's a fuller, richer, higher-alcohol beer than your typical light American lager, but it is still fairly crisp, dry, and refreshing, with restrained malt, hop, and yeast character. It should be pale in color with very low malt and hop flavors. This recipe was originally featured in Brewing Classic Styles by Jamil Zainasheff and John Palmer.
This beer has more malt character than most American lager styles. It's a fuller, richer, higher-alcohol beer than your typical light American lager, but it is still fairly crisp, dry, and refreshing, with restrained malt, hop, and yeast character. It should be pale in color with very low malt and hop flavors. This recipe was originally featured in Brewing Classic Styles by Jamil Zainasheff and John Palmer.
Ingredients:
- 11.6 lb. (5.26 kg) American two-row or six-row malt
- 1 lb. (0.45 kg) flaked rice
- 1.25 oz. (35 g) Hallertau hops, 4% a.a. (60 min.)
- White Labs WLP840 American Lager or Wyeast 2007 Pilsen lager
Specifications:
Yield: 7 gallons (26.5 L)
Original Gravity: 1.053
Final Gravity: 1.01
ABV: 5.70%
IBU: 20
SRM: 3
Directions:
Mash at 149°F (65°C). With the low mash temperature and the need to convert the flaked rice, most brewers will need to lengthen the rest time to a minimum of 90 minutes to get full conversion. Also increase the pre-boil volume as needed to allow a 90-minute boil, which helps reduce DMS in the beer.
Extract Version:
Substitute 8.0 lb. (3.63 kg) light LME extract syrup for the two-row or six-row malt. Substitute rice syrup for the flaked rice.
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