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  Candian lunar lager
 
Yield: 50 Servings
 
5 lb Amber hopped malt extract      1/2 oz Wiliamette hops; finishing
1 pk Ale yeast      3/4 c Corn sugar; bottling
 O.G.: 1.032-1.038 (8-9.5) F.G.: 1.007-1.011 (2-3) Boil the malt with 1 1/2 gal of water for 45 min. During final 5 min add the finishing hops for flavor. Sparge and ferment for 3 weeks and bottle NOTES : light instead of amber extract Fuggles may subsitute for hops Recipe by: Charlie Papazian

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