Apple Lager! of some kind...

I don't like that title..

We'll call it : APPLE LAGER!! Of Some King

There, that's better. Paul was taking notes for me while I was brewing and he was watching anime.

- 2 gallons of water
- 2.5 lbs of dry malt extract
(55% wheat / 45% barley)(this stuff turns to glue when the concept of moisture is simply thought of in it's presence)
- James farted!
- 2 tbsp moe-lasses
- 1/4 lb Belgian Candy - ed. note: Are we selling this to InBev?
(this was added about ten minutes into the boil after a gravity reading showed 7%)
- 1/2 hour initial boil - removed from my upper-left thigh
- 1/4 oz Sterling Pellet Hops (6% alpha acid)
- Bill eats the rest of Leigh's fries
- 20 minute boil
- 1/4 oz of the same shit on the last line that starts with "1/4 oz"
(no more heat)
- 1 gallon of cold apple juice, added for cooling
- put pot in the sink w/ ice to help cool it
- cooled to about 110F (gravity showed 7%)
- poured wort into bucket
- pitched yeast (Saflager S-23)
- stirred vigorously to aerate
- covered with two layers of plastic wrap and James tied a wire around the lip of the bucket to hold it closed
- put in the back corder of the basement where its 55F - 58F

The plan is to let the primary fermentation run in the bucket in the cold part of the basement. Then, for secondary fermentation, I'm going to split the batch. I'll put half of it in the garage right by the door to the house (it was 45F when it was below freezing outside). The other half I'll put in the minifridge in the basement and slowly drop the temp from around 55F, down to 34F about 2-4 degrees per day.