Ingredients:
1 Kg (2.2 lb) can Morgan Lager extract
1 Kg (2.2 lb) light (extra light if possible) dry malt extract
250 g (1/2 lb) dark dry malt extract
30 g (1 oz) Tattananger Hops
In 10L (21/2 gallons) of water add the extracts and bring to a boil. Add 3/4 of the hops
and simmer (not boil) 30 min. Add the rest of the hops in the final minute. Add enough
water to make 23L (~6 US gallons). Pitch a good lager yeast at 20 degrees celcius (70
F) and ferment at 15C (60F). Basement temp is fine. Rack after 2 days, leave in
secondary at least 3-4 weeks. I usually mash but this recipe floored me!
Rates:****