The second beer of the evening will be an amber lager. Darker and maltier than its light cousin, it is suitable for all-weather drinking, but will defer to lighter brews on the hottest of summer days.

The recipe:

• 6 lbs. amber malt extract (plastic tub on right). This is a pre-processed sugar mixture extracted from malted barley
• 3/4 oz. Saaz aroma hops (bag, right front)
• 1 oz. German Hallertau M.F. bittering hops (static-safe bag, left front; it is little known by homebrewers that hops are static sensitive)
• 3/4 lb. Crystal 40 malted barley (glass bowl, rear left)
• 3/8 lb. German Light Crystal malted barley (glass bowl, rear left)
• 3/8 lb. Honey malted barley (glass bowl, rear left)
• White Labs German lager yeast (not shown)

Note that this batch has whole malted barley in it (the contents of the glass bowl). These grains are called the adjuncts. Adjuncts add more sugars (hence higher alcohol content) and not surpisingly, a heavier, maltier body. Adjuncts are added to the water before the heat is applied and allowed to steep as the wort reaches a boil. Just before it starts to boil, the wort is taken off the heat and the adjuncts are strained out and thrown away.

Hops have a wonderfully strong smell, but for overall odorific goodness, adjuncts may be the winner across the entire enterprise of homebrewing. The best way I can describe the feeling I get from smelling fresh adjuncts is happy to be alive.

They nevertheless taste like Grape Nuts.

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• Posted by Tim on Thursday, February 5, 2004 at 9:18:22 pm PST
• Category: Zymurgy
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