Horner Bier  (all grain)//  Fake Lager (extract)
Home Brewing Recipes
Brooks Brewery Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Here at Brooks Brewery things are going well as our outdoor beer
garden is open along with limited indoor seating. I hope you stop by to
try some of our great beer with over 10 different styles currently on
tap..   When you do be sure you ask for me or even better our award
winning head Brewer Artie Hanneman.  We both really enjoy meeting the
readers of BeeerNexus. As always if you have any questions just write
me here at
BeerNexus  and I'll be happy to answer them.

Let's have some fun with an obscure style-a  traditional Austrian-Style
Horner Bier.  I spotted the recipe in Andreas Krenmair’s book, Historic
German and Austrian Beers for the Home Brewer.  I made a small batch
it it was good with an engaging lemony tartness. The beer’s most
defining trait is an unmistakable oatmeal-like character—silky in body
despite lively carbonation, with sweet and earthy flavor.  The final
product, indeed, looks pretty milky, much like fresh wort.  I don't
recommend this for the new brewer unless you are brave of heart.

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.034
FG: 1.008
IBUs: 10
ABV: 3.4%

MALT/GRAIN BILL
8.6 lb (3.9 kg) oat malt
4.3 lb (2 kg) rice hulls

HOPS & ADDITIONS SCHEDULE
0.68 oz (19 g) Saaz [3.75% AA] at 60 minutes
0.35 oz (10 g) cream of tartar at 60 minutes

YEAST
White Labs WLP029 German Ale/Kölsch or similar strain, such as
Fermentis SafAle K-97

DIRECTIONS
Mill the oats, mix with the rice hulls, and mash at 153°F (67°C) for about
60 minutes, or until fully converted. Run off into the kettle, sparging and
topping up as necessary to obtain 6 gallons (23 l) of wort—or more,
depending on your evaporation rate. Boil for 60 minutes, adding hops
and cream of tartar at the start of the boil. After the boil, chill to about 68°
F (20°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) until
complete, then package and carbonate.

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"Fake" German Lager - Extract

How about some fun for those extract brewers out there? This beer is a
"fake" because we're not going to lager it but it will taste like we have. It
derives its crisp, easy-drinking flavor from just two base malts. Floor-
malted Pilsner malt is somewhat under-modified and benefits from a
protein rest, but you can skip this step with regular Pilsner malt. The
mash rests can be achieved through direct heat, infusions of hot water,
or decoctions. Those who prefer a single infusion mash should aim for a
mash temperature of 152°F (67°C).

Nottingham yeast is very clean for an English ale yeast and ferments
well at low temperatures. A period of cold conditioning improves the
flavor and clarity of this fake German lager.  Here we go -

MALT/GRAIN BILL
5 pounds (2.3 kg) Munich liquid malt extract
4 pounds (1.8 kg) Pilsner liquid malt extract.

HOPS SCHEDULE
1 oz (28 g) Hallertauer Mittelfrüh at 60 minutes
1 ounce (28 g) Hallertauer Mittelfrüh at 30 minutes

DIRECTIONS
Mash Schedule
A 10-minute protein rest at 122°F (50°C)
A 30-minute beta amylase rest at 149°F (65°C)
A 30-minute alpha amylase rest at 160°F (71°C)
Mash out: A 10-minute rest at 170°F (77°C)

Boil for 90 minutes, following the hops schedule.
Fermentation Schedule

Primary fermentation—58°F (14°C) for 10 days
Secondary fermentation—38°F (3°C) for 14 days

YEAST
Danstar Nottingham Ale Yeast
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New brewers don't forget to review my article
Basics For New Brewers
and the complete guide Beginning Brewing Guide.

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That's it for this month.  
Hope to see you next time!

Good Brewing and Cheers!

Arny Lands
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