Recipe Type: Partial Mash
Yeast: Wyeast 2308
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 22.9
Boiling Time (Minutes): 60
Color: 12.37
Primary Fermentation (# of Days & Temp): One week 50°
Additional Fermentation: Four weeks 40° lager
Secondary Fermentation (# of Days & Temp): One week 56°
Tasting Notes: Full bodied, malty falvor with a clean, dry lager finish

Ingredients:

• 1 lbs. German Light Munich
• 1 lbs. German 2-row Pils
• .5 lbs. Vienna Malt
• .5 lbs. Cargill Munich
• 3 lbs. Amber Liquid
• 3 lbs. Pale Liquid
• 1 oz. Hallertau (Pellets, 4.50 %AA) boiled 45 minutes.
• 1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 minutes.
• Yeast: Wyeast 2308

-Steep the grains at 156° for 30 min. - sparge
-Add malt extract and bring to a boil
-Boil 60 minutes (mind hop schedule above)
-Cool to 70° and pitch yeast
-Keep at room temp until fermentation has begun, then lower to primary fermentation temp (50°)

If you are new to lagering: disregard the strong sulfur smell that may develop, it is perfectly normal.

Great beer to celebrate Oktoberfest with