(5 gallons/19 L, extract with grain)
OG = 1.051 FG = 1.011
IBU = 26 SRM = 17 ABV = 5.4%
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
8 oz. (227 g) caramel Munich malt (80 °L)
2 oz. (57 g) Carafa® II malt (430 °L)
2 AAU Hallertau Tradition (first wort hop) (0.5 oz./14 g at 4% alpha acids)
5 AAU Hallertau Tradition (60 min.) (1.25 oz./35 g at 4% alpha acids)
1 Whirlfloc tablet (15 min.)
White Labs WLP833 (German Bock Lager) or Wyeast 2308 (Munich Lager) yeast
2/3 cup corn sugar (if priming)
Step by Step
Start heating 6 gallons (23 L) of water. Place crushed grains in a muslin bag and when the water reaches 160 °F (12 °C) turn off the heat and add the grain bag. Allow the grains to steep for 15 minutes then remove. Stir in all the liquid malt extract, stirring until all the extract is dissolved. Add the first wort hops, then begin heating to a boil. Boil for 60 minutes, adding hops and kettle fining according to the ingredients list. There should be 5 gallons (19 L) of wort in the kettle when finished with the boil.
After the boil, chill the wort to slightly below fermentation temperature, about 53 °F (12 °C). Aerate the wort with pure oxygen or filtered air, transfer to the fermenter and pitch yeast.
Ferment at 53 °F (12 °C) until gravity reaches 1.031, then begin raising the temperature about 5 °F (3 °C) every 12 hours until the fermenter reaches a temperature of 65 – 68 °F (18 - 20 °C). Hold at this temperature until terminal gravity has been reached. Wait an additional 2-3 days or until no signs of diacetyl or acetaldehyde are present. Begin slowly cooling the beer, dropping the temperature 5 – 8 °F (3 - 4 °C) every 12 hours until it reaches 32 °F (0 °C). Bottle or keg as normal.