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
- Mash grains at 152ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 30 minutes
- Add second hop addition, boil 30 minutes
- Cool to 68ºF (ale) or 56ºF (lager)
- Oxygenate wort
- 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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