Partial Extract
9 # Coopers Light Malt Extract
2 # 2 row Malt
1.5# German Vienna Malt
10 oz 50-60L CaraMunich Malt
6 oz 120L Crystal Malt
16 oz Belgian Munich Malt
8 oz 425-450L Chocolate Malt
1.5oz Hallertauer or Mt. Hood Hops (90min)
1 pkg Wyeast Bavarian Lager Yeast
OG: 1.076 (approx)
FG: ?????
Use a standard two-stage infusion mashing schedule:
Crush grains add to 1.5 gal water at 134deg F.
Stabilize at 122-124deg F. Protein Rest 30 min.
Add 3 quarts boiling water.
Add heat and stabilize at 156-158deg F. Mash for 45 min.
Lauter and sparge w/ 3gal water at 180 deg F.
Bring wort to a boil. Add Malt Extract. Bring to boil. Add hops.
Boil for 90 min. Remove hops, cool wort and add to fermenter w/
enough cold water to make 5 gal (approx 2 gal).
Pitch Yeast.
Ferment for 1 to 1.5 weeks. Transfer to Secondary Fermenter. Wait 2 weeks.
Transfer to another Fermenter. Place in refrigerator. Lager at
approx 36deg F, for 1 month.
Bottle w/ 9/10 cup corn sugar. Wait 3 MONTHS and enjoy.