Free Recipe Lageresque Ale
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 54
Ingredients for Lageresque Ale Recipe
4 lb Alexanders light unhopped
Malt extract
1-1/2 lb Light dried malt extract
(DME)
5 AAU s
Hops
10 % alpha chinook)
1-1/2 oz Hallertauer or Tetnanger
Hops for finishin
Ale yeast (Wyeast American
Ale #1056,
Aka Sierra Nevada *strongly*
Ecomended)
Your favourite bittering
Lageresque Ale Preparation
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
How Do You Cook Lageresque Ale?
If you know another way to cook Lageresque Ale please make a comment in the form below to help other free recipe users make the best of this free recipie.