For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
65.5%
German Pilsen Malt (2-Row)
3.00 lbs|21.8%
Type
Grain
Origin
Germany
Color
1.5 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
21.8%
Crystal Malt 120L
0.50 lbs|3.6%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
3.6%
German CaraMunich Malt II
0.50 lbs|3.6%
Type
Grain
Origin
Germany
Color
42.0-50.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
3.6%
German Melanoidin Malt
0.50 lbs|3.6%
Type
Grain
Origin
Germany
Color
23.0-31.0 SRM
PPG
53.0
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
3.6%
British Dark Crystal Malt
0.25 lbs|1.8%
Type
Grain
Origin
United Kingdom
Color
145.0-188.0 SRM
PPG
36.0
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Hops
0.45 oz
Magnum14.0%
60 min Boil
0.50 oz
Hallertauer Mittlefruh3.0%
15 min Boil
Non-Fermentables
1 tsp.
GypsumWater Agent
Boil60 min
1 tbsp.
PH StabilizerWater Agent
Mash
1 tsp.
Irish MossSpice
Boil15 min
Yeasts
1 pkg
Southern German LagerWLP838
White Labs
Mash Profile Infusion
Ideal Grain Temp
60°F
Ideal Tun Temp
60°F
Ideal Sparge Temp
165°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion60 min
155°F
Step 2
2nd Infusion30 min
155°F
Step 3
Sparge20 min
165°F
Fermentation and Aging
7 days
Primary
50°F
2 days
Secondary
60°F
Procedure
Single infusion mash at 155° for 60 minutes
Boil time: 90 minutes
Add hops according to schedule
Cool to below 60 degrees and pitch yeast
Ferment at 50°F for four to five days
Raise fermentation temp to 60°F for two days (diacetyl rest)