Amigo Mexican Lager
Recipe supplied by: Kirk McHale, Brewer, Pizza Port Brewing Co, Carlsbad, CA
Homebrew Recipe, makes 5 gallons (19L)
All Grain Version

Malt
3.4 lb Great Western 2-row malt
2 lb Great Western 6-row malt
3.3 lb Flaked Corn
Hops
0.5 oz Liberty hops: 60 min.
0.5 oz Liberty hops: At whirlpool
Yeast
White Labs WLP940, Mexican Lager Yeast

Ferment at 51-53 degrees F for 7 days, then let fermentation warm to 62-64 degrees F for 4-6 days for diacetyl rest, chill 5 degrees F a day until you reach desired lagering temperature (this beer was lagered for 6 weeks 31-32 degrees F). Fine with gelatin or isinglass to clarify, carbonate to 2.8 to 3.0. Serve at 38 degrees F with a lime.
Make sure to enjoy with your amigos.

Amigo Mexican Lager
Recipe supplied by: Kirk McHale, brewer at Pizza Port Brewing Co, Carlsbad,CA
Craft Brew Recipe, makes 7 bbl

Malt
147.5 lb Great Western 2-row malt
86.8 lb Great Western 2-row malt
143.2 lb Flaked Corn
Hops
21.7 oz Liberty hops (615 g): 60 min
21.7 oz Liberty hops (615 g): 5 min
Yeast
White Labs WLP940, Mexican Lager Yeast

Ferment at 51-53 degrees F (11-12 C) for 7 days. Then let fermentation warm to 62-64 F (17-18 C) for dacetly rest. Rack and chill 5 F a day until you reach desired lagering temperature.

Lucknow Munich Helles
Recipe supplied by: Paul Davis of Trout Brook Brewery, Hartford, CT
This recipe won siver medal in the Munchner-Style Helles category at the 2001 Great American Beer Festival. Homebrew recipe, makes 5 gallons (19L)

Malt
12 lb Pilsner malt
2 lb Munich Light malt
12 oz Vienna Malt
10 oz Carapils (Dextrine malt)
Hops
0.5 oz Hallertau (4-5.5% AA): 60 min
0.5 oz Tettnang (4-5% AA): 60 min
0.5 oz Hallertau (4-5.5% AA): 20 min
0.5 oz Tettnang (4-5% AA): 60 min
1.0 oz Saaz (3-4.5% AA): end of boil
Yeast
White Labs WLP838, Southern German Lager Yeast

Original Gravity: 1.052 (12.8 plato)
Final Gravity: 1.014 (3.5 plato)
IBUs: 15-18
SRM: 3-5
Assuming 76% efficiency
Add 3 grams of CaCl (calcium chloride)
Mash at 154 degrees F until complete conversion
Ferment at 48-50 degrees F for 7-10 days. When gravity drops below 1.020 raise temperature to 56-60 degrees F for 48 hours ( diacetyl rest). Cellar at 32-34 degrees F for an additional 4 weeks.

German Pilsner
Recipe supplied by: Brennan Fieliding, Honolulu Brewing Co, Honolulu, HI
His Hanalei lager beer won a silver medal in the German-style Pilsner category at the 2001 Great American Beer Festival. Craft Brew recipe, makes 1 bbl.

Malt
50 lb premium Two row or Pilsner malt
Hops
11.3 oz per bbl Hallertauar hops (4% AA): 90 min
Yeast
White Labs WLP830, German Lager Yeast

Original Gravity: 1.052 (13 P)
Final Gravity: 1.008 (2 P)
IBUs: 35
SRM: 2-4
Assuming 63% efficiency
Mash Options: Single infusion - 148 degrees F for 25 min; or Step infusion - 135 degrees F for 20 min, 148 degrees F for 20 min, 163 degrees F for 20 min.
Ferment at 50-55 degrees F.
Enjoy!

German Pilsner
Recipe supplied by: Brennan Fielding, Honolulu Brewing Co, Hononlulu, HI
His Halalei Lager Beer won a silver medal in the German-Style Pilsner catagory at the 2001 Great American Beer Festival. Recipe for 5 US gallons (19L)

Malt
9 lb German Pilsner malt (4.08 kg)
Hops
1.75 oz Hallertauer pellet hops (4% AA) 60 min
Yeast
White Labs WLP830, German Lager yeast

Original Gravity: 1.051 or 12.7 Plato
Final Gravity: 1.008 or 2 Plato
IBUs: 35
SRM: 2-4
Assuming 75% efficiency
Mash grain using a single infustion 148 F (64 C) for 45 min [or a step infustion at 135 F (57 C) for 20 min, then at 148 F (64 C) for 20 min] and mash out at 163 F (73 C) for 20 min.
Fermentation temp: 50-55 F (10-13 C)
Enjoy!

Texas Oktoberfest
Recipe supplied by: Brock Wagner, Saint Arnold Brewing Company, Houston, TX
Extract version

Malt
8 lb Coopers Pale Malt Extract
2.5 lb Munich Malt
0.5 lb Caramunich
0.25 lb Carvienne
0.1 lb Special B
Hops
2 ounces Tettnanger hops (60 min)
0.75 ounces Saaz hops, Finishing
Yeast
WLP820-Oktoberfest/Marzen Lager Yeast

Old Bavarian Pale Bock

Malt
9.5 lb Coopers Pale Malt Extract
8 ounces Carapils Malt
2 ounces Crystal 120L Malt
2 ounces Caramunich Malt
Hops
1.5 ounces Mt.Hood Hops (60 min)
0.5 ounces Mt.Hood hops (Finishing-last 5 minutes of boil)
Yeast
WLP920-Old Bavarian Lager Yeast

Svend's Popular Pilsner
Recipe supplied by: Svend Nielsen
Description: A full-bodied Pilsner with smooth hop flavor and bitterness.

1 can Coopers Brewmaster Series Pilsner Beer Kit
2.2 lbs Coopers Light Dry Malt Extract
1 lb Corn Sugar
1 oz Saaz Hops
1 vial Coopers Pilsner Yeast or White Labs Pilsner Lager Yeast (WLP800)
Coopers Carbonation Drops (priming)

Heat brewing water to 150 F (59-75 C) amount of water determined by the size of your pot. Add Light Dry Malt Extract, corn sugar, mix thoroughly. Heat to just below a boil. Remove pot from heat. Add Coopers Pilsner kit. Mix thoroughly.

To prepare the hops, add the pellets to about 1 litre cold water and bring to a boil, covered. Boil for 10 minutes, remove from heat and let cool. Add the hop water to the wort, straining through a large sanitized strainer, and pressing the water out of the hops with a heavy spoon.

Cool wort to room temperature, transfer to fermenter. Aerate well, then top up to 5 gallons if necessary. Pitch yeast when fermenter is cool to the touch or <80 F (24 C). After fermentation is complete, prime with carbonation drops and bottle.