The Louisville Lager

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The Louisville Lager By TheBeerOrg Delicious, thirst quenching lager goodness.
8# Weyermann Pils Malt 1# Weyermann Munich Malt 1# Carapils (Dextrin Malt) 2oz Hallertau Wyeast 2308 or 2206

- Make a yeast starter, keep the yeast starter at 60F
- Mash at 152F
- Boil for 2 hours with evenly spaced hop additions
- Chill wort and pitch yeast.
- Drop temp. to 50-52F to ferment for 14 days.
- Drop to 36F to condition another 7-14 days until clear.

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