German malts:
8.5# 2-row pilsner
.5# Vienna,
.25# light crystal
.25# dark crystal.
British:
.25# light crystal
.25# dark crystal
2 oz US chocolate
8 oz US Special Roast
Hallertauer plugs:
1.5oz at 60 min
1 oz at 40 min
.5 oz in primary
Saaz pellets:
.75 oz at 20 min
.25 oz at finish
1 tsp carageenan at 10 min
German ale yeast (bottle recultured), Superior dry lager yeast
Mash at 144 for 30 min, 154 for 1 hour, 166 for 30 min. My extraction seems a bit low.
o.g. 1.046 f.g. 1.010
This recipe worked extremely well as demonstrated by how quickly the beer
disappeared. In my experience this type of malt flavor is not found in commercial
beers, or in extract brews. The beer is a touch dark for a Vienna but has a lovely
reddish glow. Due to using a new ten gallon fermenter I was nervous as too whether my
yeast was active and so added the dry lager yeast. When I rebrew this beer I will try
the Wyeast bavarian lager yeast.
Rates:****