- 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