American Standard Lager

Very pale straw to pale gold color. White head seldom persists. Very clear.

Brewer:	Fermentation Products		Email:	Zymurgist@FermentationProducts.com
URL:	http://www.FermentationProducts.com
Beer:	American Standard Lager		Style:	American Lager
Type:	Extract w/grain		Size:	5.0 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	Overflow
OG:	1.081		FG:	1.009
Alcohol:	9.3% v/v (7.3% w/w)
Grain:	4.00 lb. American 6-row 12.0 lb. Dextrine malt (Cara-Pils)
Steep:	Place crushed Grains in water and steep at 155 degrees for 30 minutes. Remove spent grains and add Malt Extract and Bittering Hops. Boil for 1 hour, adding the Flavoring Hops 40 minutes into the boil. Add Irish Moss last 5 minutes of the boil. Add Aroma Hops in the last 2 minutes of the boil. Cool wort and pitch yeast. Start fermentation at ale temperatures (68 to 72 degrees) until signs of fermentation are evident. Begin to lower temperatures to desired fermentation temperature. Lower 10 degrees over each 12 hour period until temperature is reached. Primary-ferment (Lager) at 50 to 55 degrees for 7 to 10 days. Transfer to secondary fermenter. Secondary-ferment (Lager) for 3 to 4 weeks at temperatures between 50 and 55 degrees. Bottle, using corn sugar. Age in bottle for 10 to 14 days. Cheers!
Boil:	60 minutes	SG 1.074	5.5 gallons
	4 lb. 4 oz. Light malt extract 1 lb. Rice extract
	1 Teaspoon Irish Moss (Last 15 Minutes of Boil)
Hops:	57.6 oz. Cascade (Bittering) (5.4% AA, 60 min.) 28.8 oz. Cascade (Flavoring) (5.4% AA, 30 min.) 2 oz. Cascade (Aroma) (aroma)
Yeast:	White Labs American Lager Yeast (WLP840)
Log:	Place crushed Grains in water and steep at 155 degrees for 30 minutes. Remove spent grains and add Malt Extract and Bittering Hops. Boil for 1 hour, adding the Flavoring Hops 40 minutes into the boil. Add Irish Moss last 5 minutes of the boil. Add Aroma Hops in the last 2 minutes of the boil. Cool wort and pitch yeast. Start fermentation at ale temperatures (68 to 72 degrees) until signs of fermentation are evident. Begin to lower temperatures to desired fermentation temperature. Lower 10 degrees over each 12 hour period until temperature is reached. Primary-ferment (Lager) at 50 to 55 degrees for 7 to 10 days. Transfer to secondary fermenter. Secondary-ferment (Lager) for 3 to 4 weeks at temperatures between 50 and 55 degrees. Bottle, using corn sugar. Age in bottle for 10 to 14 days. Cheers!
Carbonation:	0.75 Cup of Corn Sugar (Priming)
Tasting:	Aroma: Little to no malt aroma. Hop aroma may range from none to light, flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist, as well as perceptible levels of green apples due to acetaldehyde. Low levels of "cooked-corn" aroma from DMS may be present. No diacetyl. Appearance: Very pale straw to pale gold color. White head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very well carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. "Light" beers will have a lower gravity and less resulting alcohol than the standard. Premium beers tend to have fewer adjuncts or can be all-malt. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Examples: Standard: Budweiser, Molson Golden, Kirin, Corona, Fosters; Premium: Michelob; Light: Bud Light, Miller Lite.

Recipe posted 11/04/04.