Drew’s March Beer, all-grain recipe

(5 gallons/19 L)
OG = 1.055  FG = 1.013
IBU = 21  SRM = 10  ABV = 5.5%

Ingredients

8.8 lbs. (4 kg) Weyermann Munich malt (6 °L)
3.3 lbs. (1.5 kg) Weyermann Pilsner malt
3.4 AAU Tettnanger pellet hops (first wort hop) (0.75 oz./21 g at 4.5% alpha acids)
1.6 AAU Hallertauer Hersbrucker pellet hops (40 min.) (0.3 oz./8.5 g at 4.5% alpha acids)
2.25 AAU Hallertauer Hersbrucker pellet hops (20 min.) (0.5 oz./14 g at 4.5% alpha acids)
Wyeast 2308 (Munich Lager), White Labs WLP820 (Oktoberfest/Märzen Lager), or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Heat 18.2 qts. (17.2 L) of water, add 1 tsp. of calcium chloride. Mash grains for 60 minutes at 153 °F (67 °C). Sparge with enough water to collect 6.5 gallons (25 L) of wort in the kettle. Bring wort to a boil and boil for 60 minutes, add hops according to the recipe above. Add a kettle coagulant of your choice if you so desire.

After the boil is complete, give the wort a long stir to create a whirlpool and let settle for 10 minutes, then begin to chill. Bring down to yeast-pitching temperature, aerate the wort, and pitch the yeast. Ferment between 48–56 °F (9–14 °C). Ferment for 2 weeks at this temperature then raise temperature to low 70s °F (21–22 °C) and hold for 2 days. Transfer to a secondary and lager for 1–4 weeks at 33–35 °F (0–2 °C). Bottle or force carbonate per normal.

Extract brewers: Swap out the Munich and Pilsner malt with 4 lbs. (1.8 kg) of Munich dried malt extract and 2 lbs. (0.91 kg) of Pilsen dried malt extract. Heat water up towards a boil. Off heat, stir in the extract just prior to hitting a boil and stir until fully dissolved. Follow the remaining instructions from the all-grain recipe.