1.052
OG1.014
FG5.0%
ABV19
IBU20
SRMNotes
Jamil Zainasheff recipe from BYO May-June 2008
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 11.00 lb | Bonlander Munich 10L (US) | Mash | 97.24% |
| 5.00 oz | Carafa II (DE) | Mash | 2.76% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Hallertau - Pellet | Boil | 60 Minute(s) | 4.0% | 14.27 |
| 0.50 oz | Hallertau - Pellet | Boil | 20 Minute(s) | 4.0% | 4.32 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP833 German Bock Lager Liquid Yeast | 70% - 76% |
| Lallemand Munich Classic Wheat Dry Beer Yeast | 72% - 82% |
| Saflager S-23 Lager Beer Yeast | 81% - 83% |
| Wyeast 2308 Munich Lager | 70% - 70% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Irish Moss | 1.00 tbsp | Boil | 15 Minute(s) |
Mash Schedule
| Temperature | Time |
|---|---|
| 154 F | 60 Minutes |
| 170 F | 10 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 50 F | 14 Day(s) |
| 70 F | 3 Day(s) |
| 36 F | 4 Week(s) |
White Labs or Wyeast yeasts preferred
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