Harp Lager

A very popular Irish lager served on tap at our downtown bars in St. John's. This turned out to be remarkably similar to the real thing.

(Recipe for 18.9 Litres)

5 1/2 lbs Canadian 2-row malted barley
1 lb of Cornstarch
1/2 oz Tettnang hops
1/2 oz Hallertau hops
Wyeast 2206 Bavarian yeast starter
1/2 tsp of Irish Moss
1 oz Black malt.

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 the Tettnang and Hallertau hops. Boil for 60 minutes. Add Irish Moss and boil for 15 minutes. Force cool to 56° F. Add yeast starter. Ferment in primary until fermentation is finished. Transfer to a carboy let stand in a cool place for 2 weeks. Starting Spg 1.042. Finishing gravity 1.010.

My Notes: Excellent Beer!!! Very clear, excellent head, medium-light-bodied. It took very long for starch conversion to take place. I will use 6-row barley the next time.