Lawnmower Beer Recipes
Unfortunately, the term “lawnmower beer” has come to describe only pale, fizzy “Pilsners,” as if the only thing you can grab after a hot day in the back forty is a bottle of Old Schwill. Of course, under the right conditions — like when swarms of mosquitoes are bleeding you dry and you still haven’t trimmed under the lilacs — a can of pale yellow brewski can taste like ambrosia. However, as homebrewers we know there are a lot of beer styles that will clean the dust and little bits of grass out of your filter just as well, plus have great beer flavor. These beers should be light enough so chugging one won’t knock you off your pins, but flavorful enough so that you can say to yourself, “That was a good beer” instead of “Buuuuuuurp.” Any homebrewed lawnmower beer should embody all of these qualities with flavor to spare.
Here are some recipes that will make balanced, drinkable versions of various beer styles. These beers will be as welcome at your family picnic as they are at your homebrew club meeting. In these recipes, LME refers to liquid malt extract while DME refers to dried malt extract.
The extract recipes presented here were formulated specifically for the procedures listed below. In order to make the best possible lawnmower beer — one that exhibits the right color, body and bitterness — follow the instructions exactly. In order to do this, you’ll need a brewpot that holds at least 5 gallons. You wouldn’t try to mow your whole lawn with a weed whacker, would you? Well, when brewing these beers, you’ll also need the right tool for the job. Likewise, some of the procedures might contain steps you are not used to (or even contradict ideas about brewing you may hold). Follow the instructions anyway; you’ll be glad you did. We’ll try to point out the “whys” of steps when possible.
The three key steps to pay attention to are wort cooling, amount of yeast pitched and fermentation temperature. Make sure the wort is cooled all the way down to fermentation temperature before pitching the yeast. Don’t be afraid to leave your brewpot in the sink while you watch the Home and Garden Channel for an hour or so. That’s far preferable to rushing this step and pitching your yeast into hot wort. Also, make a yeast starter. Boiling one cup of DME in 64 oz. (1.9 L) of water for 15 minutes will make enough starter wort for an ale. You’ll need twice as much for a lager. This may seem like a pain, but it is the single most important step for these beers.
Finally, keep your wort at the correct temperature throughout the fermentation. If your carboy is in an air-conditioned room, draping a wet T-shirt over it should be sufficient for ales. If not, make a cold water bath from a picnic cooler or (clean) trash can and set your carboy in it. You can use ice to regulate the temperature.
Finally, the Lawnmower Council of America urges you to drink responsibly. It’s much better to use the ice in your cooler to keep beer cold rather than to transport your fingers to the emergency room.
ALES
Weed Whacker Wheat
(5 gallons, extract only)
OG = 1.048 FG = 1.013
IBUs = 14 ABV = 4.5%
A cool, refreshing wheat beer. You can alter the wheat yeast characteristics by fermenting at the low or high end of the specified temperature range.
Ingredients
3.75 lbs. (1.5 kg) Weyermann Wheat LME
2.25 lbs. (1 kg) Muntons Light DME
4 AAUs Tettnanger hops (bittering) (1 oz./28 g of 4% alpha acid)
White Labs WLP300 (Hefeweizen) or Wyeast 3068 (Weihenstephan Weizen) yeast
1.1 cups corn sugar (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extracts. Stir thoroughly to dissolve extracts completely. Return to a boil and add hops. Boil for 45 minutes. When done boiling, put a lid on the brewpot and cool in your sink (or bathtub). Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to a fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a 64 oz. (1.9 L) starter. Alternately, you can use two pitchable smack packs, vials or tubes of yeast.) Ferment at 68–72 °F (20–22 °C). Temperatures on the high end of the range will yield more “wheat beer” aromatics. Bottle when fermentation stops. Be sure to stir in corn sugar well. (And no, that’s not too much corn sugar — wheat beers are highly carbonated). Bottle condition at room temperature for 3 weeks then refrigerate for 1 week.
Partial Mash Option:
Replace malt extracts with 3.75 lbs. (1.7 kg) Weyermann Wheat LME, 2.0 lbs. (0.91 kg) 2-row Pilsner malt and 2.0 lbs (0.91 kg) wheat malt. Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 (5.7 L) gallons of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract. Then, follow the extract instructions to complete the brewing.
Red Dawn American Wheat
(5 gallons, extract with grains)
OG = 1.045 FG = 1.012
IBUs = 16 ABV = 4.3%
Many American wheat beers are bland and insipid. This recipe spices things up with little extra color and flavor from crystal malt. Still, the focus is on balance and drinkability.
Ingredients
4 lbs. (1.8 kg) Alexander’s Wheat LME
1.5 lbs. (0.57 kg) Briess Light DME
0.5 lbs. (0.23 kg) crystal malt (30 °L)
4 AAUs Tettnanger hops (bittering) (1 oz./28 g of 4% alpha acid)
2 AAU Tettnager hops (flavor) (0.5 oz./14 g of 4% alpha acid)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
1 cup corn sugar (for priming)
Step by step
Place crushed crystal malt in a steeping bag. Bring 2 gallons (7.6 L) of water to 168 °F (76 °C). Steep grains for 30 minutes. Add 2 gallons (7.6 L) of water to grain “tea” and bring this 4 gallons (15 L) of liquid to a boil. Remove brewpot from heat and add malt extracts. Stir thoroughly to dissolve extracts completely. Return to a boil and add hops. Boil for 45 minutes. Add flavor hops with 15 minutes left in boil. When done boiling, put a lid on the brewpot and cool in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a 64 oz. (1.9 L) starter or 1 cup of yeast sediment. Alternately, you can use two pitchable packs, tubes or vials of yeast). Ferment at 68–72 °F (20–22 °C). Bottle when fermentation stops. Be sure to stir corn sugar well into beer. Bottle condition at room temperature for 2 weeks then refrigerate for 1 week before drinking.
Partial Mash Option:
Replace malt extracts and grains with 3.5 lbs. (1.6 kg) Alexander’s Wheat LME, 2 lbs. (0.9 kg) 6-row brewers malt, 1.5 lbs. (0.7 kg) wheat malt and 0.5 lbs. (0.2 kg) crystal malt (30 °L). Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7 L) of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract. Then, follow the extract instructions to complete the brewing.
I Fought the Lawn (and the Lawn Won) Ordinary Bitter
(5 gallons, extract with grains)
OG = 1.038 FG = 1.010
IBUs = 30 ABV= 3.6%
This beer’s name is bitter and so is the song, yet this is a true session beer. It’s caramel maltiness is balanced by a firm — but not overpowering — hop bitterness.
Ingredients
4.0 lbs. (1.9 kg) Munton’s Amber DME
0.25 lbs. (0.11 kg) British crystal malt (40 °L)
0.25 lbs. (0.11 kg) British crystal malt (60 °L)
4 AAUs East Kent Goldings hops (bittering)
(0.67 oz./19 g of 6% alpha acid)
2.4 AAUs Fuggles hops (bittering) (0.6 oz./17 g of 4% alpha acid)
3 AAUs East Kent Goldings hops (flavor) (0.5 oz./14 g of 6% alpha acid)
2 AAUs Fuggles hops (flavor) (0.5 oz./14 g of 4% alpha acid)
0.25 oz. (7 g) Fuggles leaf hops (aroma)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
2/3 cup corn sugar (for priming)
Step by step
Place crushed crystal malts in a steeping bag. Bring 2 gallons (7.6 L) of water to 168 °F (76 °C). Steep grains for 30 minutes. Add 2 gallons (7.6 L) of water to grain “tea” and bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extracts. Stir thoroughly to dissolve extracts completely. Return to a boil and add bittering hops.
Boil for 45 minutes. Add flavor hops with 15 minutes left in boil. Add aroma hops at the end of the boil. When done boiling, put a lid on the brewpot and cool in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L).
Pitch yeast. (You will need the yeast from a 64 oz. (1.9 L) starter or 1 cup of yeast sediment. Alternately, you can use two pitchable packs, tubes or vials of yeast.) Ferment at 68–72 °F (20–22 °C). Bottle when fermentation stops. Be sure to stir corn sugar well into beer. Bottle condition at room temperature for 2 weeks then refrigerate for 1 week before serving.
Partial Mash Option:
Replace malt extracts and specialty grains with 2.15 lbs. (0.98 kg) Munton’s Amber DME, 3.5 lbs. (1.6 kg) English pale ale malt, 0.25 lbs. (0.1 kg) crystal malt (40 °L) and 0.25 lbs. (0.1 kg) crystal malt (60 °L). Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7) of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract. Then, follow the extract instructions to complete the brewing with one exception: add 1/2 tsp. Irish moss for final 15 minutes of boil.
Homelite Kölsch
(5 gallons, extract only)
OG = 1.043 FG = 1.011
IBUs = 25 ABV = 4.2%
Lightly malty. Lightly hoppy. Hugely thirst-quenching. Pour a big mug of this after trimming the hedge.
Ingredients
4.66 lbs. (2.1 kg) Light LME
1 lbs. (0.45 kg) Coopers Extra Light DME
6.75 AAUs Northern Brewer hops (bittering)
(0.75 oz./21 g of 9% alpha acids)
0.66 oz. (19 g) Tettnanger leaf hops (aroma)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast
3/4 cup corn sugar (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extracts. Stir thoroughly to dissolve extracts completely. Return to a boil and add bittering hops. Boil for 45 minutes. When done boiling, add aroma hops then immediately put a lid on the brewpot and cool the wort in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a 64 oz. (1.9 L) starter or 1 cup of yeast sediment. Alternately, you can use two pitchable packs, tubes or vials of yeast.) Ferment at 65–68 °F (18–20 °C). Bottle when fermentation stops. Be sure to stir in corn sugar well. Bottle condition at room temperature for 2 weeks then refrigerate for 2 weeks.
Partial Mash Option:
Replace malt extracts with 3.25 lbs. (1.5 kg) Bierkeller Light LME and 4 lbs. (1.8 kg) 2-row Pilsner malt. Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7 L) of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract. Then, follow the extract instructions.
Craftsman Cream Ale
(5 gallons, extract only)
OG 1.052 FG 1.014
IBU 16 ABV 4.9%
A dry, well-balanced beer inspired by Canadian cream ales.
Ingredients
4 lbs. (1.8 kg) Ironmaster Canadian Ale kit
1.5 lbs. (0.68 kg) Light DME
1.0 lbs. (0.45 kg) corn sugar
4.5 AAU Willamette hops (bittering) (1 oz./28 g at 4.5% alpha acids)
1/2 tsp. Irish moss
1/2 tsp. yeast nutrient
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
7/8 cup corn sugar (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extracts and corn sugar. (No, the corn sugar won’t make the beer “cidery.” Don’t replace this with malt extract.) Stir thoroughly to dissolve extracts and sugar completely. Return to a boil and add the bittering hops. Boil for 45 minutes. Add Irish moss and yeast nutrient during last 15 minutes of the boil.
When done boiling, put a lid on the brewpot and cool in your sink (or bathtub). Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a 64 oz. (1.9 L) starter or 1 cup of yeast sediment. Alternately, you can use two pitchable packs, tubes or vials of yeast). Ferment at 68 °F (20 °C). Bottle when fermentation stops. Be sure to stir in corn sugar well. Bottle condition at room temperature for 2 weeks then refrigerate for 1 week before drinking.
Partial Mash Option:
Replace malt extracts and sugar with 4.0 lbs. (1.8 kg) Ironmaster Canadian LME, 4 lbs. (1.8 kg) 6-row brewers malt and 0.33 lbs. (0.15 kg) corn sugar. Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes.
Following the partial mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7 L) of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract and sugar. Then, follow the extract instructions above to complete the brewing.
Gritty Gardener Australian Sparkling Ale
(5 gallons, extract with grains)
OG = 1.056 FG = 1.015
IBUs = 24 ABV = 5.3%
This golden beer goes down smoothly, but packs a wallop. Make sure the hedge trimmer is put away before you reach for this beer from down under.
Ingredients
3.3 lbs. (1.5 kg) Coopers Light LME
2.5 lbs. (1.1 kg) Northwestern Gold DME
0.5 lbs. (0.23 kg) crystal malt (20 °L)
0.75 lbs. (0.34 kg) corn sugar
6.75 AAUs Cluster hops (bittering) (1.5 oz./57 g of 4.5% alpha acids)
1/2 tsp. Irish moss
1/2 tsp. yeast nutrient
3 packages Edme dried ale yeast
3/4 cup corn sugar (for priming)
Step by step
Add 1 gallon (4 L) of water to your brewpot, heat water to 168 °F (76 °C) and steep crystal malt for 30 minutes. Add 3 gallons (11 L) of water to grain “tea” and bring this 4 gallons (15 L) of liquid to a boil. Remove brewpot from heat and add malt extracts and corn sugar. Stir thoroughly to dissolve extracts and sugar completely. Return to a boil and add the bittering hops. Boil for 45 minutes. Add Irish moss and yeast nutrient during last 15 minutes of the boil. When done boiling, put a lid on the brewpot and cool in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 72 °F (22 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Rehydrate dried yeast and pitch to fermenter. Ferment at 68 °F (20 °C). Bottle when fermentation stops. Be sure to stir in corn sugar well. Bottle condition at room temperature for 2 weeks then refrigerate for 1 week.
Partial Mash Option:
Replace malt extracts, specialty grain and sugar with 3.75 lbs. (1.7 kg) Cooper’s Light LME, 4 lbs. (1.8 kg) 2-row pale malt, 0.5 lbs. (0.23 kg) crystal malt (20 °L) and 0.75 lbs. (0.34 kg) corn sugar. Perform a partial mash by steeping the crushed grains in 1.5 gallons (5.6 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.5 gallons (5.6 L) of water at 165 °F (74 °C). Add 1 gallon (3.8) of water and heat this 4 gallons (15 L) of liquid to a boil and add malt extract and sugar. Then, follow the extract instructions to complete the brewing.
Lagers
Vandervecken’s Pushmower (Netherlands Export)
(5 gallons, partial mash)
OG = 1.052 FG = 1.014
IBUs = 20 ABV = 4.9%
Planting tulips this year? Once they are in the ground, pop the top on one of these. A rounded maltiness and clean finish make this beer both rewarding and refreshing.
Ingredients
3.75 lbs. (1.7 kg) Extra Light DME
2.5 lbs. Briess Light LME
5.75 AAUs Hallertauer Hersbrucker hops (bittering)
(1.2 oz./34 g of 5% alpha acids)
0.5 oz. (14 g) Hallertauer Hersbrucker hops (aroma)
Wyeast 2042 (Danish Lager) or White Labs WLP802 (Czech Budejovice Lager) yeast
1 cup light DME (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Add malt extracts and bittering hops. Boil for 60 minutes. At the very end of the boil, add the aroma hops to the kettle and immediately cover and turn off the heat. Cool the wort in your sink or bathtub. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to the cooling water. Chill the wort to 60 °F (15 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a one-gallon (3.8 L) starter or 2 cups of yeast sediment from a previous batch or brewpub). Ferment at 55 °F (13 °C) for two weeks. Lager at 32 ° F (O °C) for 45 days. Bottle when lagering is complete. Be sure to stir in corn sugar well. Bottle condition at room temperature for 3 weeks then refrigerate for 1 week before drinking.
Partial Mash Option:
Replace malt extracts with 2 lbs. (0.91 kg) 2-row Pilsner malt, 1.5 lbs. (0.68 kg) flaked maize and 0.25 lbs. (0.11 kg) CaraPils malt. Perform a partial mash by steeping the crushed grains and flaked maize in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7 L) of water and heat this 4 gallons (15 L) of wort to a boil and add 4 lbs. DME. Then, follow instructions above to complete the brewing with one exception: add 1/2 tsp. Irish moss for final 15 minutes of boil.
Toro Toro Toro Lager
(Dry Beer)
(5 gallons, extract only)
OG = 1.042 FG = 1.011
IBUs = 10 ABV= 4.0%
A well-run fermentation is the key to brewing this beer. Do it right and you will have a dry but balanced beer that finishes clean.
Ingredients
3 lbs. (1.4 kg) Munton’s Extra Light DME
2 lbs. (0.91 kg) rice syrup solids
2.5 AAUs Liberty hops (bittering) (0.5 oz./14 g of 5% alpha acid)
0.5 oz. (14 g) Mt. Hood hops (aroma)
1/2 tsp. yeast nutrients
Wyeast 2035 (American Lager ) or White Labs WLP840 (American Lager) yeast
7/8 cup corn sugar (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extract and rice syrup solids. Stir thoroughly to dissolve extracts completely. Return to a boil and add bittering hops. Boil for 60 minutes. Add yeast nutrients in final 15 minutes of the boil. When done boiling, add aroma hops and put a lid on the brewpot. Cool the wort in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 60 °F (15 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a one-gallon (3.8 L) starter or 2 cups of yeast sediment from a previous batch or brewpub). Ferment at 55 °F (13 °C) for 2 weeks. Lager at 32 °F (0 °C) for 30 days. Bottle when lagering is finished. Bottle condition at room temperature for 3 weeks then refrigerate for 1 week before drinking.
Partial Mash Option:
Replace malt extracts and rice syrup solids with 4 lbs. (1.8 kg) 2-row Pilsner malt, 1 lb. (0.45 kg) DME and 2 lbs. (0.91 kg) rice syrup solids. Perform a partial mash by steeping the crushed grains in 1.25 gallons (4.7 L) of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons (4.7 L) of water at 165 °F (74 °C). Add 1.5 gallons (5.7 L) of water and heat this 4 gallons (15 L) of wort to a boil and add malt extract and rice syrup solids. Then, follow the extract instructions to complete the brewing.
American Beers
The following two recipes are for “American“ light lagers with a little extra hop flavor. Both follow the same brewing procedures.
Nothing Runs Like A Beer (American Rice Pilsner)
(5 gallons, extract with grains)
OG = 1.045 FG = 1.012
IBUs = 17 ABV = 4.3
Your friends in St. Louis will find this beer recognizable, but may wonder what that added flavor is. (Hint: it rhymes with “pops.”)
Ingredients
3.3 lbs. (1.5 kg) Northwestern Light LME
1.5 lbs. (0.68 kg) Munton’s Extra Light DME
1 lb. (0.45 kg) rice syrup
2 AAUs Crystal hops (bittering) (1 oz../28 g of 2% alpha acid)
3 AAUs Liberty hops (bittering) (1 oz../28 g of 3% alpha acid)
0.25 oz. (7 g) Crystal hops (flavor)
0.25 oz. (7 g) Liberty hops (flavor)
0.25 oz. (7 g) Saaz leaf hops (aroma)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
1 cup corn sugar (for priming)
Knee High by the Fourth of July
(American Corn Pilsner)
OG 1.043 FG 1.011 IBUs 15 ABV 4.1
The flavor of corn rounds out the dryness of this crisp, balanced beer.
Ingredients
4 lbs. (1.8 kg) Alexander’s Light LME
2 lb. (0.90 kg) brewer’s corn syrup
4 AAUs Hallertau Hersbrucker hops
(1 oz./28 g of 4% alpha acid)
0.5 oz. (14 g) Hallertau Hersbrucker hops (flavor)
0.5 oz. (14 g) Hallertau Hersbrucker hops (aroma)
1/2 tsp. yeast nutrient
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
1 cup corn sugar (for priming)
Step by step
Bring 4 gallons (15 L) of water to a boil. Remove brewpot from heat and add malt extract and rice or corn syrups. Stir thoroughly to dissolve extract and syrup completely. Return to a boil and add bittering hops. Boil for 60 minutes. Add flavor hops in final 15 minutes of the boil. When done boiling, add aroma hops and put a lid on the brewpot. Cool the wort in your sink. Change cooling water every five minutes until brewpot is cool enough to touch, then add ice to cooling water. Chill the wort to 60 °F (15 °C) then siphon to fermenter. Shake bucket or carboy to aerate wort, then add cold water to make 5 gallons (19 L). Pitch yeast. (You will need the yeast from a one-gallon (3.8 L) starter or 2 cups of yeast sediment from a brewpub or homebrew club member). Ferment at 55 °F (13 °C) for 2 weeks. Lager at 32 °F (0 °C) for 20 days. Bottle when lagering is finished. Be sure to stir in corn sugar well. Bottle condition at room temperature for 2 weeks then refrigerate for 1 week before drinking.
Partial Mash Option:
Replace malt extracts and rice solids with 2.5 lbs. Northwestern Light LME, 4.0 lbs. 6-row pale malt and 1.0 lbs. rice syrup solids. Perform a partial mash by steeping the crushed grains in 1.25 gallons of water at 150 °F (66 °C) for 45 minutes. Following mash, rinse grain bag with 1.25 gallons of water at 165 °F (74 °C). Add 1.5 gallons of water and heat this 4 gallons of wort to a boil and add malt extract and rice syrup solids. Then, follow instructions above to complete the brewing.
High Gravity Option:
To produce these beers in a way similar to how the big breweries do it, multiply the amounts of all the ingredients by 1.2 and brew a slightly stronger beer. Then, when it comes time bottle, add 1 gallon (3.8 L) of water to the finished beer. This water should first be boiled for 15 minutes, then cooled to 40 °F (4.4 °C). Stir thoroughly (but quietly) to mix beer, water and priming sugar. The result will be 6 gallons (23 L) of beer that tastes like the five-gallon (19-L) recipes, but slightly drier.
