Source: Pete Campagna
Recipe added: 05/25/97
This recipe turned out fantastic! I kegged it in a soda can-
ister and force carbonated (2 days at 15 psi/38 degrees in
the fridge). This beer has a very authentic german taste and
is a beautiful reddish amber in color. Very similar to
Stoudt's Fest beer for anyone living in the PA area that has
sampled that wonderful beer.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.056
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks at 50 degrees F.
Secondary Fermentation: 4 weeks at 40 degrees F.
- 4 lbs. John Bull plain light extract syrup.
- 3 lbs. Munich malt
- 1.5 lbs. American 2-row pale malt
- .5 lb. 40l crystal malt
- 1 oz. Chocolate malt
- 1 oz. Tettnanger (4.4%) - 60 minutes
- 1 oz. Hallertau Hersbrucker - 30 min
- 1 oz. Hallertau Hersbrucker - 3 min
- 1 package Wyeast 2308 Munich Lager in .5 liter starter.
Mashed the grains using a single infusion at 155 degrees F
in a picnic cooler. Sparged with 170 degree water into the
brewpot. Brought to boil, removed from heat then added the
malt extract. Brought to boil again, skimming the creamy
froth as it formed (it helps eliminate boil-overs), then
added 1 oz. Tettnanger hop pellets. At 30 minutes added 1 oz
Hallertau, then added the final oz of Haller at final 3 min.
Cooled and pitched yeast.
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