| A: | 9.5# pale 2-row malted barley, crushed |
| 1/2# cara-pils, crushed | |
| 1t gypsum | |
| 10qt water at 130F | |
| B: | 5qt water at 200F |
| C: | 20qt water at 170F |
| D: | 1.5oz Hallertaur hops |
| E: | 0.5oz Hallertaur hops |
| F: | 0.5oz Hallertaur hops |
| G: | Wyeast #2308 (Munich Lager) |
| 1. | Combine (A) in mash tun. Dough-in at 122F and hold 15min for protein rest. |
| 2. | Add (B), bring to 150F and hold 45min. |
| 3. | Bring to 158F and hold until starch conversion is complete; mash out at 168F. |
| 4. | Sparge with (C), collect 7gal into brewpot. |
| 5. | Add (D) and boil 60 minutes, (E) and boil 30 minutes, add (F) during last 1 minute. |
| 6. | Cool with chiller to 55F into fermentation vessel, pitch (G) and maintain at 50F. |
| 7. | After krausen falls, rack to secondary and lager at 40-45F for a few weeks. |
Servings: 40