This is for the most part an extract recipe with the exception of
1/2 pound of toasted barley. It is a basic and simple festival beer.
7 lbs Alexanders amber malt extract
1/2 lb toasted barley (Toast 2-row barley in oven @350 for 10 min)
1/2 oz of a 10% alpha hop for 60 minutes
1/4 oz Tettnanger or Hallertau @ 30 minutes
1/4 oz Tettnanger or Hallertau @ 45 minutes
Wyeast Bavarian yeast
OG 1050
TG 1010
primary one week
secondary one week
lager 3 months @ 40 degrees
After toasting the malt I simply add it to a small portion of the
wort and bring to a boil (approx. 1/2 gal.) I then pour the liquid
into the brew kettle straining off the grains using a collander.