Boston Summer Lager

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	Boston Summer Lager		Style:	American Premium Lager
Type:	All grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	38 IBU
OG:	1.050		FG:	1.012
Alcohol:	4.9% v/v (3.8% w/w)
Water:	Soft water. Sparge water treated with 88% lactic acid to 5.2 pH.
Grain:	7 lb. American 2-row - Harrington 1 lb. Dextrine malt (Cara-Pils) 15.5 oz. British M&F Caramel .5 oz. Roasted barley
Mash:	76% efficiency
	Mash-in 12 Qts 133°F water and let rest 122 - 126°F for 30 min, stirring often; Add 4-1/2 Qts boiling water to raise temp to 149°F & hold 60 min or until conversion. Raise temp to 165°F mash out 5 min Sparge with 18 Qts 168°F water.
Boil:	90 minutes	SG 1.038	6.5 gallons
	@ 30 min remaining add 1 tsp re-hydrated Irish Moss Flakes and 1/8 tsp licorice extract powder.
Hops:	.5 oz. Germ. Tettnanger (4.4% AA, 90 min.) 1.5 oz. Germ. Hallertauer Mittelfruh (3.7% AA, 45 min.) 1 oz. Germ. Tettnanger (4.4% AA, 10 min.) 1 oz. Germ. Tettnanger (aroma)
Yeast:	YCKC L20 St. Louis Lager yeast from slant in 1 pt starter. Pitched at 60°F.
Log:	Let sit overnight at 55°F rack & areate to primary. Primary in glass at 45-50°F for 10 days. Secondary for 6 days @ 38°F. Lager under pressure for 17 days at 38°F.
Carbonation:	Force 18 PSI CO2 at 38°F. Dispense at 7 psi.
Tasting:	Way too hoppy for the style... This would have been much better if I had not used so much Tettnanger, too spicey. Tettnanger in half would have been 200% better.

Recipe posted 02/07/98.