Dark Lager

A dark German style lager.

(Recipe for 18.9 Litres)

4 3/4 lbs of Canadian 6-row malted barley
1 3/4 lbs German Pilsner Malted barley
1 1/4 lbs Crystal Malt
6 oz. Black Malt
1/2 lb. Cornstarch
1 oz Clusters hops
1/4 oz Cascade hops
1 tsp Irish Moss
Wyeast Bavarian Lager starter

Method:
Mash in at 120° F and let stand for 30 minutes. Raise temperature to 150° F. for 15 minutes, then to 158° for 25 minutes. Sparge and add Cluster hops. Boil for 60 minutes. Add Irish Moss and boil for 15 minutes. Add Cascade hops and boil for 3 minutes. Force cool to 68° F. Add yeast starter. Ferment in primary until fermentation is finished. Transfer to a carboy and lager in a fridge for 3 weeks. Starting spg 1.044.

My Notes: Nice refreshing light-bodied beer.