Yet another hausbier that I make frequently. Grain bill is 13lbs of german
or belgian pilsner malt, 4 lbs of munich malt, 2 lbs of belgian aromatic malt,
and 1 cup of, or about a quarter lb of black patent malt. Two step infusion
mash techniques are used. Hop with 30 IBU or 7 HBU of perle hops for bittering, and
add 3 oz tetnanger hops 15 minutes before the end of the boil. Ferment with czech or
german lager yeast at 60-65 degrees.