Well, this is the beer we don’t speak of. We were told to ferment cold. We didn’t. We paid the price. On Shane’s first sip he mentioned “this tastes like pears”. It did. We didn’t make it very far into this beer. It’s still in my basement on the rare occasion that for some reason it ages with splendor. I tried in Jan 2010; still pears.

Ingredients

  • Pilsner Extract Syrup – 7 lbs
  • Munich Malt – 2 lbs
  • Hallertau Hop Pellets – 1.5 oz
  • Hop Pellets – 1 oz (no clue what kind)
  • Superior Lagar Yeast – 1 pack
  • Priming Sugar – 5oz

Brew Stats

  • OG: 1.055
  • FG: Not measured
  • IBU: 25
  • ABV? N/A – no one drank the beer anyway (sigh)

Instructions

  • Pour the crushed grains into grain bag and drop/steep in 2 gallons of water, heat (tie grain bag in 2 places (sausage style) for best results)
  • When temp reaches 150 F, stabilize heat and simmer for 30 minutes (Don’t go above 160 F)
  • Remove grains, bring to a boil, and remove from heat
  • Stir in extract syrup until dissolved
  • Add hop pellets to small hop bag and boil for 60 minutes
  • Cool wort to about 100 F (submerge in tub of ice / snow / freezer)
  • Add to fermenting vessel and top off with cold water to make 5 gallons
  • Take the hydrometer reading (most are made to read accurate at 60F)
  • Pitch the yeast and stir – Whip it, whip it real good
  • Ferment at temperatures between 50–60 F for approximately 1-2 weeks
  • Transfer to new container and add priming sugar (boil with 1 cup water)
  • Cool in dark cool place for approximately 1-3 weeks