All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.010
IBU = 20  SRM = 3  ABV = 4.9%

Ingredients

9.6 lbs. (4.4 kg) Weyermann Floor-Malted Bohemian Pilsner malt
1.6 oz (45 g) Weyermann melanoidin malt
4.5 AAU Hallertau Mittelfrüh hops (60 min.) (0.9 oz./25 g at 5% alpha acids) 
0.75 oz (21 g) Hallertau Mittelfrüh hops (5 min.)
Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager), or SafLager W-34/70 yeast
¾ cup corn sugar (if priming)

Step by Step

Start with reverse osmosis or carbon-filtered water. Add brewing salts as needed for a light, malt-forward profile. While decoction mashing would be traditional and is encouraged if you have the capability, the small addition of melanoidin malt helps provide some of that character in a single-infusion or step mash system, as described in these steps.

With the goal of creating a moderately dextrinous wort, mash in crushed grains with 2.75 gallons (10.4 L) of 155 °F (68 °C) water. Hold at 144 °F (62 °C) for 90 minutes. This extended beta amylase rest helps achieve high fermentability while maintaining sufficient body. After 90 minutes, step up temperature to 160 °F (71 °C) and hold for 20 minutes. Vorlauf until wort runs clear, then begin lautering.

Collect sufficient wort for a 100-minute boil, accounting for approximately 1.5 gallons (5.7 L) of boil-off. Add first hop addition 60 minutes before end of boil. Add second hop addition with 5 minutes remaining.

Chill wort to 40 °F (4 °C). Pitch yeast and set fermentation temperature to 50 °F (10 °C). Hold at this temperature until gravity reaches 1.024, then begin stepping down temperature by 2 °F (1 °C) per day until reaching 40 °F (4 °C). Hold at this temperature until reaching terminal gravity and the beer has cleared.

Tips For Success
For best results, prepare 2-quart/2-L yeast starter if using liquid yeast and ensure precise temperature control throughout fermentation. The key to this beer is clean fermentation and proper lagering — give it time to condition properly at cold temperatures after reaching terminal gravity.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.010
IBU = 20  SRM = 3  ABV = 4.9%

Ingredients

5.25 lbs. Pilsner dried malt extract
1.6 oz (45 g) Weyermann melanoidin malt
4.5 AAU Hallertau Mittelfrüh hops (60 min.) (0.9 oz./25 g at 5% alpha acids) 
0.75 oz (21 g) Hallertau Mittelfrüh hops (5 min.)
Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager), or SafLager W-34/70 yeast
¾ cup corn sugar (if priming)

Step by Step

Add the crushed melanoidin malt to a muslin bag and submerge in 6 gallons (23 L) of water in your brew pot as it heats up to 170 °F (77 °C). Remove grains and then bring to a boil. When a boil is achieved, remove kettle from heat and carefully stir in the malt extract until fully dissolved. Return to heat and boil for 60 minutes, adding hops as indicated.

When the boil is complete, chill wort to 40 °F (4 °C) and then follow the remainder of the steps in the all-grain recipe.