Youve quaffed more corn than you realize. Though more often thought of as an ingredient in foods, corn has been used extensively in commercial brewing since the European-inspired lager boom of the mid 1900s. Corn as an adjunct produces a beer with a less satiating, snappier taste, ideally suited to the often warm climate of our country.
A hearty light lager in the tradition of pre-prohibition American beers, before the trend began towards ever lighter beers with lower hopping rates. Old American Lager includes an authentic malt and corn flavor, from the 30% flaked brewers corn and 70% two-row malt used in the production of its malt base.
Choose this kit if you can ferment it at a steady 60° to 65° F., and can age it refrigerated for 4 weeks after it is conditioned in the bottle (otherwise, see our easier Old American Ale kit). Alcohol: 4.8%, IBUs 21.
Includes 8 lbs. of malt and corn extract, flavoring and aromatic hops, 125 ml of liquid lager yeast, and corn sugar for carbonation. Makes 5 gallons with a starting gravity of at least 1.049. Ease of Brewing: Intermediate