These beers are extremely light colored, light
in body, and high in carbonation. Corn, rice or other grains or
sugar adjuncts are often used. Flavor is mild and hop bitterness
and aroma are negligible to very low. Light fruity esters are
acceptable. Chill haze and diacetyl should be absent. American
Light Lagers as brewed by the macrobreweries are almost
completely devoid of any appreciable quality beer
characteristics, but that doesn't need to be the case with
4 pounds light malt extract syrup
1 pound dry rice extract
2 ounces Hallertau hops
1 teaspoon Irish moss
American lager yeast
3/4 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and 1 ounce of the hops.
Boil for 45 minutes, then add the rest of
the hops and the Irish moss.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort vigorously
and seal the fermenter with an airlock and ferment at
68º-75º F for 7 days or until fermentation slows.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle