(5 gallon, all-grain)
OG = 1.048 FG = 1.012 IBU = 22
ABV = 4.6%
8 lbs. Munich malt (10° L)
1 lb. Munich malt (20° L)
5 AAU Hallertauer Mittelfrüh (1.25 oz. of 4% alpha acid)
0.5 oz. Tettnanger hops (flavor)
1 oz. Tettnanger hops (aroma)
2 packs of one of the following:
Bavarian Lager (Wyeast 2206),
Munich Lager (Wyeast 2308),
Southern German Lager (White Labs WLP838), or
Old Bavarian Lager (White Labs WLP920)
1/2 cup corn sugar (for bottling)
Step by Step
Step mash with 30-minute rests at 122° F, 146° F and
156° F. Alternatively, do a single-infusion mash at 154° F for an hour. Heat mash to 170° F prior to recirculation and sparging. Collect 6.5 gallons of wort. Boil for 90 minutes. Add bittering hops after first 15 minutes of boil. Add flavor hops with 15 left in boil and aroma hops at the end of the boil. Cool wort. Aerate and pitch yeast. Ferment for one week at 55° F, then rack to secondary and ferment an additional two weeks. Lager for four to six weeks at 28° F. Bottle and serve. See article for further details.
Use 7 lbs. Bierkeller Plain Dark malt extract, or a combination of 6.2 lbs. Bierkeller Plain Dark and 0.8 lb. Irek’s Munich Amber malt extract. Do not use any of the Munich malts listed in the all-grain recipe.
Bring 6 gallons of water to a boil. Shut off heat and stir in extract. Boil the wort for 60 minutes. Add bittering hops after the first 15 minutes. Add flavor and aroma hops toward the end of the boil. Cool the wort to at least 65° F. Siphon the wort to your fermenter and aerate thoroughly. Pitch yeast, ferment and lager as instructed in the article.