• Prep Time:
  • Cooking Time:
  • Serves: 54 Servings

Lageresque Ale

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 4 lb Alexanders light unhopped
  • Malt extract
  • 1 1/2 lb Light dried malt extract
  • (DME)
  • 5 AAU's
  • Hops
  • 10 % alpha chinook)
  • 1 1/2 oz Hallertauer or Tetnanger
  • Hops for finishin
  • Ale yeast (Wyeast American
  • Ale #1056,
  • Aka Sierra Nevada *strongly*
  • Ecomended)
  • Your favourite bittering


Dissolve the extracts in 5 gallons of brewing water. Bring to boil.
After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off
heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to
fermenter, fill to 5 gallons, pitch yeast, relax, etc. Ferment as cool as
you can muster, to keep the esters down. If you can, rack the wort off the
trub before the fermentation really gets started (i.e. let it settle out
for 4-6 hours, then rack, but pitch the yeast *first* to avoid nasty
suprises). Use an ale yeast that is clean (i.e. produces few esters).
Reportedly, Wyeast #1056 (American Ale) is supposed to be the best
yeast in this regard. You can also culture this strain (or one with a
*very* similar flavour profile) from Sierra Nevada ales. Boil the full
volume of your wort. The more dilute wort gives better hop utilization,
and helps avoid carmelization of the wort. After bottling or kegging and
subsequent carbonation, let the brew lager in the refrigerator for 4-6

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