SON OF SAM NEW ENGLAND LAGER

• 6 lbs. light malt extract
• 1 lb. German light Munich malt
• 1/2 lb. German melanoidin malt
• 1/2 lb. Belgian cara-pils
• 1/4 lb. Belgian cara-vienne
• 1/2 tsp. calcium chloride
• 1 1/2 oz. German Tettnanger hops (bittering)
• 1/2 oz. German Hallertau hops (flavoring)
• 1/2 oz. German Hallertau hops (finishing)
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 1 pkg. Bru-Vigor (optional yeast food if using tap water)
• 3/4 cup corn sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and calcium chloride salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring this mixture to a boil.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 1/2 oz. Tettnanger hops) and boil 45 minutes. Now add the flavoring hops (1/2 oz. German Hallertau hops) and boil 10 minutes. Now add the finishing hops (1/2 oz. German Hallertau hops), and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath. Repeat, if necessary.
4.  For best results, we recommend using Wyeast or White Labs liquid yeast. If using dried yeast, rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor (if using tap water) into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. FERMENTATION TEMPERATURES: For ale temperature fermentation, ferment at 60º - 75ºF. For cool fermentation, allow to stand at room temperature overnight, then cool to 50º - 56ºF for primary fermentation.
8. FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2-4 days for ale, 6 - 7 days or even longer for lager) and the gravity drops to approximately 1.016 or less.  Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2-3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
9. FERMENTATION: Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations. Single Stage fermentation is not recommended for cool fermentation!
10. Check the specific gravity. This final gravity (F.G.) should read about 1.012 (or less). If it is more than 1.017, do not bottle until you call us!
11. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Alternatively, add the sugar to a cup of water in a Pyrex measuring cup and heat in microwave.  Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
12. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer, age at 55º for three weeks before chilling further. Peak flavor should be reached about six weeks and lasts several months.
13. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 8 lbs. Domestic Pilsner or regular two-row malt
• 1 lb. German light Munich malt
• 1/2 lb. German melanoidin malt
• 1/2 lb. Belgian cara-pils
• 1/4 lb. Belgian cara-vienne
• 1/2 tsp. calcium chloride
• 1 1/2 oz. Tettnanger hops (bittering)
• 1/2 oz. German Hallertau hops (flavoring)
• 1/2 oz. German Hallertau hops (finishing)
• 1/2 tsp. Calcium Chloride water salts
• Yeast - Ale Fermentation (65 - 75°F) Dried Yeast - 1 pkg. Safale US-05 ale yeast
• Liquid Yeast - Wyeast #1007, #1338 or White Labs German Ale, European Ale, or California Ale
• Lager Fermentation (45 - 55°F) - Wyeast #2308, #2206, or #2124, or White Labs German Lager, South German Lager, or Pilsner
• 3/4 cup corn sugar (priming)