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Ingredients
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Grains
Hops
Yeast
Water
Adjuncts
Method
Mashing
- 1
Mash the Grains
In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Once the water is heated, remove from heat and add the pale malt, Munich malt, Caramunich malt, and Chocolate malt.
- 2
Hold Temperature
Stir the grains to ensure they are fully saturated. Cover the kettle and let the mash rest at 152°F (67°C) for 60 minutes.
- 3
Sparging
After 60 minutes, heat another 3 gallons of water to 170°F (77°C). Use this water to sparge the grains, rinsing them until you collect about 6 gallons of wort in the kettle.
Boiling
- 4
Boil the Wort
Bring the wort to a rolling boil. Once boiling, add 1 oz of Hallertau hops and boil for 60 minutes.
- 5
Add Aroma Hops
With 15 minutes remaining in the boil, add 0.5 oz of Tettnang hops to the wort for aroma.
Cooling and Fermentation
- 6
Cool the Wort
After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).
- 7
Pitch Yeast
Transfer the cooled wort to a sanitized fermentation vessel and sprinkle the lager yeast on top. Seal the vessel with an airlock.
- 8
Fermentation
Allow the beer to ferment at 50°F (10°C) for 2 weeks.
Bottling
- 9
Prepare for Bottling
After fermentation, dissolve the priming sugar in 2 cups of boiling water and let it cool. Add this solution to your bottling bucket.
- 10
Bottle the Beer
Siphon the beer from the fermentation vessel into the bottling bucket, mixing gently with the priming sugar solution. Then, fill sanitized bottles and cap them.
- 11
Carbonation
Let the bottles carbonate at room temperature for 1-2 weeks before refrigerating and enjoying.