From the HBD Archive
From: scott@gordian.com (Scott Murphy)
Subject: fruity lager
Date: 1992-03-05 17:11:50 GMT

after reading some comments on the differences between lagers and
ales, I have a question. I kegged my first lager in January. It
fermented at 48 degrees for three weeks. I lagered it for two months
gradually reducing the temperature to ~42 degrees. The beer has an
amazing apricot flavor and taste. Given that I didn't add any fruit
to the brew, can anyone tell me how these fruit esters where
produced?

Recipe:
6-7 pounds alexanders pale malt extract
1/4 lb crystal
2 ? oz. saaz hops
M & F dried yeast

this yeast is not a real lager yeast, but I have not noticed alot of
fruity esters in my ales...


thanks

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