RPB’s Lede Lager
RPB’s Lede Lager
(5 gallon/19 L, all-grain)
OG = 1.060 FG = 1.014 IBU = 62 SRM = 13 ABV = 6.2%
Ingredients
9 lbs. (4.1 kg) 2-row pale malt
2.5 lbs. (1.13 kg) Best Malz Red X (12 °L)
1.25 lbs. (0.57 kg) crystal malt (60 °L)
10.5 AAU Galaxy hops (60 min.) (0.75 oz./21 g at 14% alpha acids)
21 AAU Galaxy hops (1 min.) (1.5 oz./43 g at 14% alpha acids)
18.8 AAU Citra® hops (1 min.) (1.5 oz./43 g at 12.5% alpha acids)
0.67 oz. (19 g) Galaxy hop pellets (dry hop)
0.67 oz. (19 g) Citra® hop pellets (dry hop)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
If your homebrew shop does not stock Best Malz Red X, you can substitute a Munich malt (~9-10 °L) in its place. Color will be slightly different. Single infusion mash at 148 °F (64 °C) until starch conversion is complete. Bring wort to a boil and boil for 60 minutes adding hops at times indicated. After the boil is complete, give the wort a long stir to create a whirlpool and let the wort settle for about 20 minutes. Rapidly chill the wort to yeast pitch temperature. Ferment at 55 °F (13 °C) until primary fermentation is complete and then lager 21 days. For the last week of lagering, raise temperature up to 55-60 °F (13-16°C) and to add the dry hops. Add corn sugar (if priming) and bottle or keg as normal.
RPB’s Lede Lager
(5 gallon/19 L, extract with grains)
OG = 1.060 FG = 1.014 IBU = 62 SRM = 13 ABV = 6.2%
Ingredients
3.5 lbs. (1.6 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
1.25 lbs. (0.57 kg) crystal malt (60 °L)
10.5 AAU Galaxy hops (60 min.) (0.75 oz./21 g at 14% alpha acids)
21 AAU Galaxy hops (1 min.) (1.5 oz./43 g at 14% alpha acids)
18.8 AAU Citra® hops (1 min.) (1.5 oz./43 g at 12.5% alpha acids)
0.67 oz. (19 g) Galaxy hop pellets (dry hop)
0.67 oz. (19 g) Citra® hop pellets (dry hop)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
¾ cup corn sugar (if priming)
Step by Step
Place the crushed grains in a muslin bag and soak in 3 gallons (11.3 L) brewing water as the water heats up. When the temperature reaches 170 °F (77 °C), remove the grain bag and place in a colander. Wash the grains with 2 qts. (2 L) hot water, then bring the wort up to a boil. Remove from heat and stir in the dried malt extract. Once the extract is fully dissolved, return the brewpot to heat. Boil for 60 minutes adding hops at times indicated. With 15 minutes remaining in the boil, remove from heat and stir in the liquid malt extract. Once dissolved, return to heat. After the boil is complete, give the wort a long stir to create a whirlpool and let wort settle for about 20 minutes. Rapidly chill the wort to yeast pitch temperature. Top off the fermenter with cold water to make 5 gallons (19 L) of wort. Ferment at 55 °F (13 °C) until primary fermentation and then lager 21 days. For the last week of lagering, raise temperature up to 55-60 °F (13-16°C) and to add the dry hops.
