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BB Young Pennsy Lager

DEFALCO'S YOUNG PENNSY LAGER RECIPE

A Pennsylvania favorite! Light amber hue, with a modest bite. A medium-bodied thirst quencher.
O.G. - 1.048       F.G. - 1.012

INGREDIENTS:
4 lbs. Light malt extract
1 1/2 lbs. Corn Syrup
1 lb. Vienna Malt
1/2 lb. Cara-Munich Malt
1/4 lb. Cara-Pils
1/2 oz. Cluster hops (bittering)
1/2 oz.  Cascades hops (flavoring)
1/2 oz.  Cascades hops (finishing)
Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or
Wyeast #2007

3/4 - 7/8 cup corn sugar (priming)

PROCEDURE:

Note: If you are using Wyeast liquid yeast, prepare the yeast 24 hours prior to brewing! Activate the yeast
by “smacking” it to rupture the internal pouch, thereby mixing its contents with the other contents in the
pouch. Allow the yeast to remain at room temperature to swell. Check the packaging date on the pouch.
If it has been over two months since it was packaged, allow an extra day for the pouch to swell up. If you
are using White Labs Pitchable Yeast, simply remove from refrigerator and allow to warm up to room
temperature during the brew session.

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of
grains and water salts (if used) 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 to boil and resume step #2.


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 (1/2 oz. Clusters) and boil 45 minutes. Now add the flavoring hops (1/2 oz. Cascades) and boil 10 minutes. For aroma, add the finishing hops (1/2 oz. Cascades) 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. 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. For
best results, we recommend using Wyeast or White Labs liquid yeast.

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 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. If brewing at ale temperatures, 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 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.
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!

9. 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!

10. 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. 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.

11. 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.

12. 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!


ALL-GRAIN RECIPE

5 1/2 lbs. domestic Two-Row pale malt
2 1/2 lbs. Flaked Maize (corn)
1 lb. Vienna Malt
1/2 lb. Cara-Munich Malt
1/4 lb. Cara-Pils
1/2 oz. Cluster hops (bittering)
1/2 oz.  Cascades hops (flavoring)
1/2 oz.  Cascades hops (finishing)
Yeast: Dried - (Ale Temperatures) 1 pkg. Nottingham or Safale US-05 Ale Yeast
Liquid - (Ale Temperatures) White Labs California, German Ale or Wyeast #1056, #1007
Dried - (Cool Temperatures) 2 pkgs. Cooper's Lager
Liquid - (Cool Temperatures) White Labs American Pilsner, Mexican Lager or Wyeast #2007

3/4 - 7/8 cup corn sugar (priming)

Mashing Procedure: Heat 3 gallons of water to 168º, mix in water salts and stir thoroughly, now
dough your crushed grain in, making sure to stir constantly to avoid dry pockets of grain. Once grain is
thoroughly mixed in, cover. Check temperature after approximately five minutes, it should be about
153º, plus or minus 4º. If it is noticeably colder or hotter, add boiling water or ice cubes and stir to mix
in to adjust temperature. Stir mash every 10 - 15 minutes. After an hour of mashing, recirculate wort
back through grain bed until it begin to flow relatively clear, not a lot of cloudiness. Now you may run
this clear wort off into your kettle while you slowly sparge the grain with hot water at about 168º. Try
to collect a total of at least 6 1/2 - 7 gallons. Bring to a boil for about 10 minutes, then begin adding
hops as outlined above. Please note that when using all grain recipes, your original and final gravities
may vary considerably from our predicted readings.

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