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Raunchbier

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7 pounds light dry extract
1 1/2 teaspoons liquid smoke
1 1/2 ounces tettnanger hops; (boil)
1 ounce tettnanger hops; (finish)
1/2 teaspoon Irish moss
2 packages Red Star lager yeast

Boil extract, liquid smoke, and boil hops in 2-3 gallons of water for 45 minutes. Add Irish moss and finishing hops and boil 5 more minutes. Strain into fermenter, add cold water to make 5 gallons, pitch yeast. After 3 days rack to secondary. Allow to ferment an additional 3-4 weeks. Primary Ferment: 3 days Secondary Ferment: 3-4 weeks This is basically a nice light beer, but with a definite smoke aftertaste. Mainstream, but with a non-commercial twist. MC Formatted by Kurt Lucas Recipe from by David Amos on Mar 13, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES :

Yield: 0 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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