This recipe was supplied for the 1994 Members Recipe by George Hunt. The competition was won by Ray Hamer.
Batch Size 1 gallon; OG 1034-40
Mash – 2 Hours (see method)
Lager Malt 1lb Light Dried Malt Extract 8oz Flaked Maize 3oz
Boil – 1 hour
Hallertau or Saaz 0.5oz beginning Irish moss midway Hallertau or Saaz 0.25oz last 5 mins
- Treat the water for Lager Brewing. In hard water areas, boil 1.5 gallons of water with one crushed Campden Tablet for 20 minutes. Use this for all stages.
- Place 2 pints of water in the mash pan and raise the temperature to 120°F (49° C). Stir in the crushed Lager Malt and flaked maize and raise temperature to 140°F (60°C), maintain for 30 minutes.
- Increase temperature to 150°F (65°C) for 1.5 hrs.
- Sparge to provide up to one gallon of wort and raise the temperature to boiling point.
- Stir in the light dried malt extract and 0.5oz of the hops.
- Control the temperature to give a rolling boil for one hour, adding the Irish Moss mid-way and the remaining 0.25oz of hops, for about the last 5 minutes of the boil.
- Cool as quickly as possible.
- Strain into the fermenting bin and when cool top up to one gallon, check OG and pitch yeast.
- Mature for 2 months on completion and bottling.