INGREDIENTS

INSTRUCTIONS

Dissolve  the  extracts in 5 gallons of brewing water.  Bring  to  boil.
After  15 minutes, add bittering hops. Boil 60 minutes total.  Turn  off
heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to
fermenter, fill to 5 gallons, pitch yeast, relax, etc. Ferment as cool as
you can muster, to keep the esters down. If you  can, rack the wort off the
trub before the fermentation really gets  started (i.e. let it settle out
for 4-6 hours, then rack, but pitch  the  yeast *first* to avoid nasty
suprises). Use an ale yeast that is clean  (i.e. produces few esters).
Reportedly,  Wyeast  #1056  (American  Ale)  is supposed to be the best
yeast in this regard. You can also culture  this strain (or one with a
*very* similar flavour profile) from Sierra Nevada ales. Boil the full
volume of your wort. The more  dilute  wort  gives better hop utilization,
and helps avoid carmelization of the wort. After bottling or kegging and
subsequent carbonation, let the brew  lager  in the refrigerator for 4-6
weeks.
Recipe By     : Todd Enders
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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