Recipe Type: All Grain
Yeast: Wyeast 1035 American Lager
Yeast Starter: 1.5 liter
Batch Size (Gallons): 5
Original Gravity: 1049
Final Gravity: 1011
IBU: 20
Boiling Time (Minutes): 90
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 50 F
Secondary Fermentation (# of Days & Temp): 30 days @34 F

So I brewed this New Year's Day for a fishing trip that never happened-but it won a "Blue Ribbon" at Slurp and Burp here in the Portland OR area. Thought I'd share it. It tastes most like a Harp lager or a more refined and heavier Pabst Blue Ribbon. It's basically Jamil Zainasheff's Blonde Ale recipe from BYO Jan/Feb 08 brewed with lager yeast.

OG: 1049
FG: 1011
IBU: 20
SRM: 5
ABV: 5%

10 lbs 2 row 2L (6.3 lbs light liquid extract/5.1 lbs light dry extract)
.25 lbs crystal 10L
.25 lbs crystal 20L

4.1 AAU Willamette hops (60 min)
(.82 oz/23 g of 5% alpha)

Single Infusion 152f 60 min

Wyeast 2035 American Lager Yeast

Ferment in primary 50f for 3 weeks/rack to secondary 4 weeks at 34f
Prime with 1 cup corn sugar (2.8 volumes CO2)