Makes 5 gallons
OG 1.070 FG 1.018
Procedure: Crack Crystal and Munich grains and steep in 2 gallons
158F water for 30 minutes. Collect runoff and sparge (rinse grains) with an
additional .5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 80
minutes, adding hops, dry malt ectract and Irish Moss as shown. During last
1 minutes of boil add remaining aroma hops and steep. Chill and add to 3 gallons
of cold water (top fermenter to 5 gallons). Ferment at 48 degrees or so. Primary
8-12 days then 2 week secondary. Rack beer off sediment and prime with 2/3
cup of corn sugar and bottle. Lager at cold temperature for 6 to 8 weeks.
Partial Mash Vesion Ingredients: (5 Gallons)
Substitute 6lbs. Lager Malt for the (6.6lbs) of the Ireks Malt extract and the .5lb of dry malt ectract. Increase Munich malt to 5.5lbs. Reduce crystal or caramel to 1lb. Decrease 2oz. to 1.25 oz. Perle Hops for 60 minutes, .75oz. Hallertauer 15 min. and .5 oz. Tettnang for 1 min.
Procedure: Crack all grains and mash in at 158 degrees and hold for 1 hour
or until conversion is complete. Sparge with with an additional 5 gallons of
170 degree water. Extend boil time to 90 minutes. Follow other directions above.