1 pound 2-row
1 pound Munich malt
1 pound carapils
2 pounds extra light DME
3 pounds extra light DME
1.50 ounces Hallertauer 60 minutes
1.00 ounce Saaz 5 minutes.
Bring 3.75 quarts of water to 160 degrees. Add the grain bag, and mash at 153 degrees for 45 minutes. Stir the grains around in the bag, making sure all grains are wetted. After 45 minutes, lift the grain bag out and hold over the pot to drain. Place in a colander and pour over approximately 1.25 gallons of 170 degree water, or enough to get you to your boil volume.
Bring to a boil, and remove from the heat.
Add the 2 pounds light DME. Bring to a boil and add the Hallertauer hops. Set the timer for 60 minutes. With 15 minutes left in the boil, add the remaining 3 pounds DME. With 5 minutes left, add the Saaz hops. After the timer beeps, turn off the heat and cool the wort as quickly as possible. Pitch the yeast when the wort temperature is 65 degrees or so.
well see how it comes out