2 lb Pale 2-row malt grain
1 lb Vienna malt grain
1 lb Dextrin (cara-pils) malt
Grain
4 lb Alexanders pale extract
Unhopped
1 lb Briess pale dry unhopped
Extract
8    AAU
Hood hops -- for bittering
1/4 oz Tettnanger or Hallertau hops
For finishing
1 pk Wyeast #2206, #2308 or MeV
#37
3/4 c  Priming sugar
Finishing hops - none
Extract
Haller , Tettn., Perle or Mt

Gravity: OG: 1.066 TG:1.014-1.018 1. use 2.5 gallons water to sparge 2.
add 2/3 of bittering hops 45 min before end of boil; add remaining
third 15 min before end of boil. Add whole finishing hops at the end of
boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast
starter or 2/3 cup slurry. 5. Store bottles 10 days at fermentation temp,
then 6 weeks at temps as cool as possible (32F min).

Dave Miller