Dunkel Brown to Black Lagers, Lightly Hopped, and a Very Light Roast Malt Character

Dunkel Brown to black lagers, lightly hopped, and a very light roast malt character. If you're in the mood for a clean crisp beer with a light body but dark overtones, give this a try. OG: 1.050 FG 1.015 ABV 5% Extract Recipe: 7 lbs Amber Malt Extract 3/4 lb Munich Malt 2 oz Light Roast Barley 350L 2 oz Chocolate Malt 350L 3/4 oz Perle Hops 8 HBUs (Boiling) 60 mins 1 oz Perle Hops(Flavor) 10 mins Wyeast 2308 Munich Lager For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar • Add cracked grains in a steeping bag to 2 gals of cold water and bring to a boil. • When boiling starts, remove the grain and shut off the heat. • Add malt extract and stir until disolved. • Return to heat and bring to a boil for 5 minutes, then add the boiling hops. (3/4 oz Perle) • Continue boiling for 59 mins then add 1 oz of Perle hops. • Continue boiling for 1 min. • Fill your fermenter with 2 gals of cold water(40º). • Remove and rinse(sparge) the hops with 1 quart of cold water into the fermenter. • Add the wort to the fermenter with cold water to make 5 gals. • Add yeast when the temp reaches 70º. Aerate the wort(shaking works well). • Lager yeast starts slowly. Keep at 70º until you see bubbling then reduce temperature. • Ferment at 45 º to 55º for 2 weeks. • Rack to a secondary fermenter. Let it age to clarity at 35º then bottle or keg. All Grain Recipe: 10 lbs 2 Row Malt or German Pilsner Malt 3/4 lbs Munich Malt 1/8 lb Roast Barley 350L Malt 1/8 lb Chocolate Malt Infusion Mash at 152º for 1 hour. Sparge to 6.5 gals of wort. Boil for one hour using the hop schedule above. Remove hops and cool to 70º. Pitch the yeast and aerate. Follow the fermenting schedule above..

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