5 gallons, all-grain; OG = 1.056; FG = 1.015; SRM = 38; IBU = 33
- 7.0 lbs. Pilsner malt
- 1.0 lb. dark Munich (20° L)
- 1.0 lb. light Munich (8° L)
- 0.5 lb. aromatic malt
- 0.5 lb. Carafa III
- 5.25 AAU Tettnanger hops (90 minutes) (1.5 oz. of 3.5% alpha acids)
- 1.4 AAU Tettnanger hops (30 minutes) (0.4 oz. of 3.5% alpha acids)
- 1 oz. Saaz hops (5 minutes)
- Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (make 2–4 L yeast starter)
- 3/4 cup corn sugar (for priming)
Step by step:
Mash with 3.85 gallons of filtered or boiled water at 122° F for 20 minutes. Ramp to 153° F for 60 minutes (and an iodine test indicates full conversion). Mash-out at 172° F. Bring the wort to a full boil and boil for 90 minutes.
Add Tettnanger hops at beginning of boil. Add
second charge of Tettnanger hops with 30 minutes left in the boil. Add
1 oz. of Saaz hops for final 5 minutes of the boil. Shut down heat,
cool wort as quickly as possible. Pitch yeast starter.
Ferment for nine to ten days at 50° F. Rack to
secondary. Condition at 33° F for four to five weeks. Prime with corn
sugar and bottle.
Extract with grains option:
Replace Pilsner and Munich malts with 7.5 lbs. of malt extract (such as Weyermann or Bierkeller). Steep Carafa III and aromatic malt in 3 gallons of 150° F water for 30 minutes. Bring water to a boil, add malt extract and follow all-grain instructions.