11 lbs. German 2-row pale malt
2 lbs. Cara-pils malt
2 lbs. Munich malt
1 lb. 60 L Crystal malt
0.5 lb. Chocolate malt
2 oz. Tettnang hops (bittering, flavor)
1 oz. Saaz hops (aroma)
Wyeast # 2308 Munich lager yeast
1.25 cup dry malt extract (priming)
(Single-temperature infusion mash) Mash in and rest at 155
degrees F for 90 minutes. Mash out, sparge at 165 degrees F, and collect wort for boil.
Bring to rolling boil and add 1.5 oz. Tettnang hops. Boil for 45 minutes. Add 0.5 oz.
Tettnang hops. Boil for 10 minutes. Add 1 oz. Saaz hops. Boil for 5 minutes. Cool wort to
yeast pitching temperature and pitch yeast. Ferment in primary for 2 weeks at 48-54
degrees F. Rack to secondary and lager at 30-33 degrees F for 3-4 months. Bottle with dry
malt extract for priming. Bottle condition at 48-54 degrees F for 3 weeks. Be patient and