This recipe was supplied for the 1994 Members Recipe by George Hunt. The competition was won by Ray Hamer.

METRICS

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

Method

1. 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. 
2. 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.
3. Increase temperature to 150°F (65°C) for 1.5 hrs.
4. Sparge to provide up to one gallon of wort and raise the temperature to boiling point.
5. Stir in the light dried malt extract and 0.5oz of the hops.
6. 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.
7. Cool as quickly as possible.
8. Strain into the fermenting bin and when cool top up to one gallon, check OG and pitch yeast.
9. Mature for 2 months on completion and bottling.