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  • Red Quasar Ale Lager


    Irish Red brewed with Cry Havoc - a yeast strain capable of fermenting at ale or lager temperatures.


    Type: Lager

    Style: Red Lager

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    9 lbs Goldpils® Vienna Malt Base
    .75 lb Caramel Malt 60L Caramel, Crystal
    .5 lb Caramel Malt 40L Caramel, Crystal
    .5 lb Caramel Malt 20L Caramel, Crystal
    1 oz Mount Hood Hops (6% AA) Boil 60 minutes
    .5 oz Mount Hood Hops (6% AA) Boil 30 minutes
    1 or 2 vials WLP862 Cry Havoc
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Mash grains at 152ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 30 minutes
    5. Add second hop addition, boil 30 minutes
    6. Cool to 68ºF (ale) or 56ºF (lager)
    7. Oxygenate wort
    8. Pitch 1 vial WLP862 Cry Havoc (ale) or pitch 2 vials WLP862 Cry Havoc (lager)

    Primary Fermentation: Ale 2 weeks at 68ºF or Lager 3 weeks at 56ºF

    Secondary Fermentation: Ale 2 weeks or Lager 2 months

    Fermentation Notes:

    Original Gravity: 1.051

    Final Gravity: 1.013

    Alcohol by Weight: 4.0%

    Alcohol by Volume: 5.0%

    IBU: 28

    Color: 16

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