(4 gallons)

Ingredients:

• 7.5 lbs. pilsner malt
• 3 lbs. Munich light malt
• 0.75 lbs. crystal malt, 60° Lovibond
• 0.5 oz. Chinook hops (12.5% alpha acid), for 90 min.
• 1 oz. Tettnanger hops, (4.4% alpha), for 0 min.
• Wyeast #2308, Munich lager

Acid/glucan rest: 100° F 15 min.
Protein rest: 122° F 20 min.
Sacch. rest: 153° F 40 min.

OG = 1.078

Step by Step:
The total grain bill is 11.25 lbs., and so the final mash should contain 11.25 * 1.5 = 17 qts. of total added water, approximately. Based on experience, an initial rest can be manageable using about 6.5 qts. of water or less. It was a very hot day and the grain was at about 85° F, so 6.5 qts. of water at 105° F produced a rest of 101° F.

1. Add 7 qts. of 105° F water to achieve a 101° F rest.
2. When mash temperature is 99° F, add 2 qts. of boiling water for a 122° F rest. Add up to one more cup if needed to maintain temperature.
3. When mash temperature is 118° F, add 7 qts. of boiling water for a 153° F rest, and add up to one more quart for temperature maintenance.

For additional notes, see Half Moon Bay recipe.