All-grain
9 lbs German Munich malt
1.5 lbs German dark crystal
1.25 lbs Victory malt
0.75 lbs caramel 120L
1 oz Perle 7.7A
1 oz Perle 7.3A
1 oz Hallertau 3.8A
Wyeast #2206 Bavarian - 1 pt starter
priming sugar
Make 1pt starter in advnace.
mashin 58C 16 2/3qt water
30 min at 56C, pH 5.2
raise to 65C
rest for 2hr
raise to 75
mash out 5 min
sparge 5 gal 73C
105 min boil
hops
@30min 1/2oz Perle7.7
@45min 1/2oz Perle7.7
@60min 1/2oz Perle7.3
@75min 1/2oz Perle7.3
@90min 1oz Hallertau
Chill to 20C, pitch starter.
OG 1.061