Light West Virginia Lager

Wonderful brew for those who are not familiar with "real beer". This is a nice way of breaking in those who are used to commercial beer.

Brewer:	Shawn Miller		Email:	work_n_dog_66@yahoo.com
URL:	http://webpages.charter.net/svmiller
Beer:	Light West Virginia Lager		Style:	American Light Lager
Type:	Extract w/grain		Size:	5.25 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	31 IBU
OG:	1.051		FG:	1.009
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Gypsum is added to the boiling water. (only if using low hardness tap water)
Grain:	12 oz. American crystal 20L
Steep:	Crystal malt is steeped in 2.0 gal water @ ~160ºF for 30 minutes in a muslin bag.
Boil:	60 minutes	SG 1.040	6.75 gallons
	2.20 lb. Light malt extract 4.00 lb. Light dry malt extract
	Irish moss (1 tsp.)is added 45 minutes into the boil. Malto-dextrin (3.0 oz.) is added at the begining of the boil along with the (2) malt extracts.
Hops:	1.00 oz. Northern Brewer (7.5% AA, 60 min.) 0.50 oz. Hallertauer (3.9% AA, 30 min.) .25 oz. Hallertauer (3.9% AA, 15 min.) .25 oz. Hallertauer (aroma)
Yeast:	Wyeast Calif. 2112 with a 750 ml starter. Before pitching, aerate wort for 3 min with a sterile spoon when wort is @ ~70ºF. Ferment at 55 to 59ºF.
Log:	Takes 24-36 hours before airlock activity is visable at 68ºF. Lower temp to 55ºf for fermentation. When airlock slows to 1 bubble/minute (~4 days)- transfer to secondary. Airlock will begin to become active again after 24 - 36 hours. After airlock stops wait 1 week before priming and bottling. Bottle at 68ºF. Leave bottles at this temp for 4 days to start carbonation. Then lower temp 5º per day until 45ºf is achieved and lager at that temp for 4 to 6 weeks.
Carbonation:	2.6 volumes	Corn Sugar: 4.72 oz. for 5.0 gallons @ 68°F
	Keep your empty bottles at room temp before bottling.
Tasting:	Very light hop bitterness flavor, mild hop flavor and wonderful aroma and crisp finish.

Recipe posted 02/10/01.