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Budweiser American Ale


HOMEBREWING
RAY'S FAVORITE RECIPES
From Brewing Editor Ray Daniels

Diversey Lager

This beer won first place for Continental Dark in the 1990 National Homebrew Competition. Saaz hops and proper lager fermentation are the keys to success with this brew.

O.G. 1.054
F.G. 1.024

Ingredients

6 lbs Yellow Dog malt extract (You can substitute another brand of extract that contains at least 40 percent wheat)
1.5 lbs Munich malt
0.125 lbs Black patent malt

2 oz. Malto-dextrin

3 oz Saaz Hops Pellets* (4.4% alpha acid) - boiled 60 minutes
1 oz Saaz Hops Pellets - boiled 45 minutes
1 oz Saaz Hops Pellets - boiled 15 minutes
.25 oz Saaz Hops Pellets - boiled 2 minutes

1 pkg Wyeast 2042 Danish lager yeast

Note: Saaz hops have had very low alpha acid levels lately. If they are below 4.0 when you go to purchase your ingredients, you might substitute a different hop just for the first hop addition of 3 oz. I would recommend any of the following that has an alpha acid level between 4.2% and 4.6%: Hallertau, Hersbruck, Spalt, Liberty, Crystal or Mt. Hood.

Procedure

Use a grain bag or strainer for the grains. Add the grain to 2 to 3 gallons of cold water and heat until the water boils, stirring occasionally. Remove grains when water begins to boil.

Add extract and stir until dissolved. Bring boil for one hour making the hop additions as noted above.

One package of Wyeast is not enough to properly ferment 5 gallons of wort without making a yeast starter. Thus, when I fermented this, it spent the first two days at 60-65 deg F. When fermentation began in earnest, it was moved to an area where the temperature was closer to 50 deg F. Lagered at about 32 deg F (in my garage) for about 5 weeks. If an adequate amount of yeast is used, fermentation can begin at 50 deg F immediately.

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