(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.018
IBU = 28 SRM = 5 ABV = 5.5%
3 lbs. (1.4 kg) lager malt (or Pilsner malt if not available)
3.5 lbs. (1.6 kg) rauch malt
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) Vienna malt
3 lbs. (1.4 kg) extra light dried malt extract
4 AAU Hallertau hops (90 min.) (1 oz./28 g at 4% alpha acids)
4 AAU Tettnang hops (30 min.) (1 oz./28 g at 4% alpha acids)
Munich lager yeast such as Wyeast 2308
3/4 cup corn sugar (if priming)
Step by Step
Heat 10 qts. (9.5 L) water to 164 °F (73 °C). Crush grains, mix into liquor and hold 90 min. at 152 °F (67 °C). Wash grains with 14 qts. (13.2 L) at 168 °F (76 °C). Add the dried malt to kettle, mix well and top off to 5 gallons (19 L). Raise to boiling, add Hallertau hops. Boil 60 min., add Tettnang hops, boil 30 min.
Remove from heat, cool and add to fermenter along with enough chilled pre-boiled water to make 5.25 gal (20 L).
When cooled to 65 °F (18 °C), pitch yeast. Seal and ferment for two days at 55 °F (13 °C), then move to cooler place and ferment a further two weeks at 45 °F (7 °C), rack to secondary and condition six weeks at 38 °F (3 °C). Prime with corn sugar or dry malt extract and bottle.
Written by Scott Russell
This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire.