Brewing Method: Partial Mash
Yeast: Wyeast 1338 European Ale
Yeast Starter: N/A
Batch Size: 5 gal.
Original Gravity: N/A
Final Gravity: N/A
Alcohol Content: N/A %
Total Grains: N/A
Color: N/A
Extract Efficiency: N/A %
Hop IBU's: N/A
Boiling Time: 90 minutes
Primary Fermentation: 10 days at 68 F
Secondary Fermentation: 2 weeks at 55 F
Additional Fermentation:

Grain Bill:

6.6# Ireks Bavarian Light Hopped Malt Extract Syrup
1.0# Medium M&F Dry Malt Extract
0.3# Light German Crystal
0.25# Victory Malt
0.25# Pale Chocolate Malt
0.3# Munich Malt
0.3# Vienna Malt

Hop Bill:

1 1/2 oz. German Blend Hop Pellets at 60 minutes
1/2 oz. German Blend Hop Pellets at 15-20 minutes
1/2 oz. German Blend Hop Pellets at 0-5 minutes

(German blend is a mixture of Saaz, Hallertauer, Tettnanger, Northern Brewer, etc. hops)

Mash Schedule:

Mash grains in grain bag for 30 min. at 150 -160 F.

Brewers Notes:

This came out pretty true to the style with good maltiness but a dry clean finish from the lagering except it didn't have the bitterness I was looking for so I would increase the amount or alpha content of the bittering hops next time.