For 3 Gallons (11.36 L)
4.5 lb (2.04 kg) Vienna malt
0.5 lb (113 g) melanoidin malt
2.0 oz (57 g) debittered black malt
0.25 oz (7 g) Premiant pellet hops, 8% a.a. (90 min.)
0.25 oz (7 g) Hallertauer whole hops, 4% a.a. (40 min.)
White Labs WLP 830 German lager yeast (600 mL starter)
1.5 oz (45 g) dextrose to carbonate
1.0 tablet Whirlfloc
2.5 g gypsum (water treatment)
0.5 g chalk (water treatment)
Original Gravity: 1.046
Final Gravity: 1.012
ABV: 4.46%
Mash grains at 149° F (65° C) for 75 minutes. Add black malt during sparge.
Primary fermentation for 14 days at 48° F (9° C) in glass.
Secondary fermentation for 14 days at 42° F (6° C) in glass.
Tertiary fermentation for 42 days at 34° F (1° C) in glass.