5 gallons, all-grain; OG: 1.088; FG: 1.020; IBU: 22
- 11 lbs. two-row Munich malt (10° L)
- 3 lbs. Pilsen malt
- 2 lbs. CaraMunich malt (60° L)
- 0.5 oz. Perle hops (7% alpha acids) (add 60 minutes into boil)
- 0.5 oz. Hallertau hops (4% alpha acids) (add 90 minutes into boil)
- German lager yeast
Step by Step:
Strike to mash at 155° F. Rest the mash for 60 minutes. Collect runoff slowly until you hit 1.075 gravity. Boil for two hours. Aerate with twice the normal amount of oxygen. Pitch twice the normal amount of healthy yeast.
Start fermentation at 50° F and let rise to 55° F near the end of fermentation. Lager near 30° F.