18 lb Pale unhopped extract
2 lb Crystal malt
1 lb Lager malt
1 lb Toasted malt
1 ts Irish moss
14    HBUs
14    HBUs
1/2 oz Hallertauer hops (finish)
1/2 oz Tettnanger hops (finish)
Anheuser-Busch yeast
Hallertauer hops (boil)
Tettnanger hops (boil)

This is a 10-gallon partial mash recipe. Use standard procedures, brew-
ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-
gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The
toasted malt was done 5 minutes in a 350 degree oven. The yeast was
cultured from bakers yeast.

Serving Size: