Larslager

Brewer:	Frazier		Email:	-
Beer:	Larslager		Style:	Vienna
Type:	Extract w/grain		Size:	5.0 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	29 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Pre boiled New York (Suffolk County) Tap water
Grain:	1 lb. American crystal 40L
Steep:	Steeped 1 lb crystal 40L at 155 degs for 1/2 hour
Boil:	60 minutes	SG 1.087	3.0 gallons
	3 lb. Light malt extract 1 lb. 8 oz. Light dry malt extract 1 lb. 8 oz. Amber dry malt extract
	Irish Moss 1 tbls last 15 mins
Hops:	2 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) 1 oz. Tettnanger (aroma)
Yeast:	White Labs German Lager wlp830
Log:	Pitched at 75deg used 1 liter starter First bubble 4 hours later started to chill down fermented at 50 deg for 12 days d-rest at 65 for 2 days racked to keg Lager at 40 degs for 2 weeks
Carbonation:	14 lbs pressure for 2-3 days
Tasting:	Tasted Great! Drank the whole keg in 10 days.

Recipe posted 04/25/10.