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Chuck's Limp Wrist Lager
Standard American Lager • All Grain • 5 gal
This is a variation of Charlie Papazian's "Un-American Lite Lager" recipe of about 1984. I entered it in the Winterfest beer judging of Jan/20/1991 in Las Vegas where it won second best of show and best of show for all grain category. I still like to brew this one for the summer time "lawn mowing" refreshment. It is truly an oldie but goodie brew. Enjoy! clearprop@coinet.com
August 20, 2001 10:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.5 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 1/2 oz
Cascade -5.6 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Cascade -5.6 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Cascade -5.6 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Cascade -5.6 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2tsp
Irish Moss -(omitted from calculations)
Irish Moss
- 1/4tsp
Wyeast nutrient -(omitted from calculations)
Wyeast nutrient
-
Wyeast2206Bavarian Lager
Wyeast2206Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Cook coarsely ground rice in 8 quarts for 30 mins. Allow to cool to 130 deg, add crushed malts and perform a protein rest at 122 deg for 30 min. Raise temperature with 200 deg water to 152 deg and rest for 60 mins or to completion. Mash out at 168 deg for 5 mins and sparge with 3 1/2 gal water at 170 deg. Boil 60 mins with Irish Moss boiled last 15 mins and nutrient boiled last 5 mins. Cool to 70 deg and pitch 2 qt starter at high kraeusen. Primary fermentation at 65 deg for 9 days. Secondary fermentation (with dry hops) at 65 deg for at least 9 days. Both fermentations in glass.
Style (BJCP)
Category: 1 -Light Lager
Subcategory: B -Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.040 -1.050 |  |
| Terminal Gravity: | 1.009 | 1.004 -1.010 | |
| Color: | 2.3 SRM | 2 -4 | |
| Alcohol: | 3.8% ABV | 4.2% -5.3% | |
| Bitterness: | 18.6 IBU | 8 -15 | |
Discussion
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