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Old 04-13-2008, 06:32 PM   #1
TimBrewz
 
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Feb 2008
Portland, OR
Posts: 666
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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)


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Old 11-23-2011, 01:55 PM   #2
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
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Since it tastes like harp, after doing some research and matched the hops of harp, will see how it turns out. It's still in the primary right now.

Sent from my HTC Inspire 4G using Home Brew Talk

 
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Old 11-26-2011, 06:35 AM   #3
TimBrewz
 
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Feb 2008
Portland, OR
Posts: 666
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Wow, a reply and at willing brewer! Hope it is a good beer for you!

Cheers,

Tim

 
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Old 01-07-2012, 02:27 PM   #4
Crimsonwine
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Oct 2010
Chicago, Illinois
Posts: 130
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Quote:
Originally Posted by shadows69 View Post
Since it tastes like harp, after doing some research and matched the hops of harp, will see how it turns out. It's still in the primary right now.

Sent from my HTC Inspire 4G using Home Brew Talk
Any update on this and what hop did you go with?

 
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Old 01-16-2013, 12:48 PM   #5
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


Made this nine to ten weeks ago. On co2 now. Waiting for it to clear up and Carb up. Not sure why its so cloudy must be the yeast still falling out. Will post a pic and the recipe after some tasting and to see if it turned out OK.

 
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Old 01-16-2013, 02:31 PM   #6
TimBrewz
 
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Feb 2008
Portland, OR
Posts: 666
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Cool! I have been thinking of doing another American lager, tis the season.

 
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Old 01-16-2013, 03:03 PM   #7
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


Yeah you are right , just about the end of lager season for me. I think I can one more in yet.

 
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Old 07-31-2013, 11:53 PM   #8
ziursrm
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Jun 2013
Nashville, Tennesse
Posts: 14

Oh my husbands going to like this one!

 
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Old 08-03-2013, 03:50 PM   #9
TimBrewz
 
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Feb 2008
Portland, OR
Posts: 666
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Quote:
Originally Posted by ziursrm
Oh my husbands going to like this one!
Go for it!

 
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Old 08-18-2014, 01:27 AM   #10
royal1911
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Sep 2011
Navarre, Florida
Posts: 228
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Quote:
Originally Posted by TimBrewz View Post
Go for it!
I think I'm gonna brew this as my first lager. Is the fermentation schedule just 3 weeks at 50 and then secondary at 34? Guess I'm just confused about diacetyl rests. If it's that straight forward it should be fairly easy.

 
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