Old Man Dark, all-grain recipe

(5 gallons/19 L)
OG = 1.051  FG = 1.012
IBU = 20  SRM = 15  ABV = 5%

Ingredients

11 lbs. (5 kg) German dark Munich malt (10 °L)
2 oz. (57 g) Weyermann Carafa® Special II malt
3.75 AAU Magnum pellet hops (60 min.) (0.25 oz./7 g at 15% alpha acids)
2.25 AAU Tettnanger hops (20 min.) (0.5 oz./14 g at 4.5% alpha acids)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Heat 16.7 qts. (15.8 L) of water, add 1 tsp. of calcium chloride. Mash grains for 60 minutes at 152 °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, adding 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. 

Fermentation temperature can vary depending on your fermentation control. You can ferment from about 55–65 °F (13–18 °C). Ferment for 1–2 weeks at this temperature, 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 dark Munich malt with 5.6 lbs. (2.5 kg) of Munich dried malt extract. Soak the crushed Carafa® in a small grain bag as the water heats up to a boil. Off heat, stir in the extract just prior to hitting a boil and stir until fully dissolved then bring the wort to a boil. Follow the remaining instructions from the all-grain recipe.