Holly’s Honey Lager

(5 gallons/19 L, extract only)
OG = 1.058 FG = 1.008 IBU = 21  SRM = 5  ABV =

Ingredients

6.6 lbs. (3 kg) golden light liquid malt extract
1.5 lbs. (0.68 kg) clover honey (0 min.)
4 AAU Hallertau hops (60 min.) (1 oz./28 g of 4% alpha acids)
4 AAU Hallertau hops (30 min.) (1 oz./28 g of 4% alpha acids)
1 oz. (28 g) Hallertau hops (10 min.)
White Labs WLP800 (Pilsner Lager), Wyeast 2278 (Czech Pils Lager), White Labs WLP029 (Kölsch) or Wyeast 2565 (Kölsch) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Bring 3 gallons (11.4 L) of water to a boil. Add malt extract and stir wort to ensure it does not scorch. When boiling resumes, add first hop addition. Boil for one hour. With 30 minutes left in the boil, add second round of hops. With 10 minutes left in the boil, add final hops. When the boil is complete, stir in the honey and let settle for 10 minutes. Cool your wort and top up fermenter to 5 gallons (19 L). Pitch yeast and ferment. Ferment at 60–70 °F (16–21 °C) for the ale yeast and about 50–55 °F (10–13 °C) for the lager yeast. Bottle after 14 days. — Beer at Home: Englewood, Colorado