All grain
10.5 lbs German munich malt
1 lb special roast
1/2 lb caramel 60L
1oz Northern brewer 8.8A
1oz tettnang 4.4A
repitch bavarian #2206
priming sugar
repitch of yeast from previous batch
16 qt water 57C,
mashin 55C
30 min rest
raise temp to 70C
slowly let temp drop to 60C over 2hr rest
raise temp to 75C
mash out 5 min
5 gallons sparge water 72C
120min boil
hops
@120 1/2oz northern brewer
@75 1/2 oz northern brewer
@30 1 oz tettnang
chill to 20C
pitch yeast
OG 1.061