OG = 1.051
FG = 1.013
IBU = 20 SRM = 13
ABV = 5.0%
Ingredients
3.5 lb. (1.6 kg) Vienna malt
7.5 oz. (0.21 kg) CaraMunich II® malt (45 °L)
0.5 oz. (14 g) chocolate malt 0.75 lbs. (0.34 kg) Briess Light dried malt extract
4.0 lbs. (1.8 lbs) light liquid malt extract (late addition)
Hops
5 AAU Tettnang hops (60 mins) (1.25 oz./35 g of 4% alpha acids)
0.25 oz. (7.1 g) Hallertau hops (10 mins) 1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager), White Labs WLP820 (Octoberfest/Märzen) or White Labs WLP920 (Old Bavarian Lager) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)
Procedure
Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and mash, starting at 154 °F (68 °C) for 45 minutes. Collect first and second worts, then add dried malt extract and boil combined wort for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in the boil. Ferment at 54 °F (12 °C). Diacetyl rest at 60 °F (16 °C). Lager at 40 °F (4.4 °C).
