Bud 
Extract Recipe
Submitted By: FatherBOOM (Shared)
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| Batch Size: 5.00 gal | Style: Standard American Lager (1B) |
| Boil Size: 3.36 gal | Style Guide: BJCP 2008 |
| Color: 3.9 SRM | Equipment: My Equipment |
| Bitterness: 12.5 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.8° P) | |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Briess Carapils Malt (1.5 SRM) |
Grain |
1 |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
2 |
| 0.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
3 |
| 2 lbs |
Rice Extract Syrup [Boil for 60 min] (7.0 SRM) |
Extract |
4 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 0.50 oz |
Mt. Hood [6.0%] - Boil 5 min |
Hops |
6 |
| 1.0 pkgs |
American Lager (Wyeast Labs #2035) |
Yeast |
7 |
| 3 lbs 2.40 oz |
Maillard Malts -Pilsen [Boil for 60 min] (2.0 SRM) |
Extract |
8 |
Notes
Ferment at room temp for 3 days. Move to fridge at 40degrees 7 days. Bring to room temp for 24hrs. Secondary and return to fridge for 3weeks.This Recipe Has Not Been Rated
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