4 lb Pale malt
3 lb Light dry extract
1/2 lb Crystal malt (40L)
2 oz Chocolate malt
1/2 lb Toasted malt
1/2 lb Munich malt
2 oz Dextrin malt
2 1/2 oz Tettnanger hops (4.2 alpha)
1/2 oz Cascade hops (5.0 alpha)
3 ts Gypsum
Vierka dry lager yeast

Make up yeast starter 2 days before brewing. Grind all grains together,
dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to
bring up to protein rest temperature of 122 degrees. Set for 30 minutes.
Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30
minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2
gallons water. Add dry extract, bring to boil. Boil 15 minutes and add
one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger
at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5
minutes (with Irish moss if desired). Strain and chill. Rack off trub.
Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager
18 days at 42 degrees. After 18 days keg and lager an additional 17 days.
This brew was dark brown-red with a distinct nutty flavor coming from
the toasted malt barley. A good head, little chill haze. Original Gravity:
1.056 Final Gravity: 1.020 Primary Ferment: 3 days Secondary Ferment:15
days

Florian Bell