Briess Recipe Database

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Malt: CBW® Bavarian Wheat DME

• 

  Crimson and Clover Lager

  
  

  Clover honey lightens the body and contributes subtle floral notes to this malty red lager.

  
  

  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
  7 lbs	Ashburne® Mild Malt		Base
  1.5 lbs	Caramel Malt 60L		Caramel, Crystal
  1.5 lbs	Honey (Preferably Clover)	4 days after start of fermentation
  0.5 oz	Mount Hood (5% AA hop)	60 min boil
  0.5 oz	Mount Hood (5% AA hop)	20 min boil
  2 vials	WLP840 American Lager Yeast
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Mash grains at 150-152ºF for 60 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 40 minutes
  5. Add second hop addition, boil for 20 minutes
  6. Cool to 60ºF, oxygenate wort
  7. Pitch 1.5 vials of WLP840 American Lager Yeast

  ---

  Primary Fermentation: 2 weeks at 50-55ºF; 4 days into Primary: Dissolve honey in 2 cups of warm water, gently stir into fermenter

  Secondary Fermentation: 2-4 weeks

  Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP840 American Lager Yeast

  Original Gravity: (before honey) 1.041º Plato, (after honey) 1.051º Plato

  Final Gravity: 1.010º Plato

  Alcohol by Weight: 4.3%

  Alcohol by Volume: 5.3%

  IBU: 14

  Color: 20º Lovibond

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