For 5 Gallons (18.93 L)
9.0 lb (4.08 kg) Munich I malt
0.5 lb (227 g) caramel-Munich malt
1.0 oz (28 g) Tettnanger pellet hops, 4.4% a.a. (60 min.)
Wyeast No. 2206 German lager yeast starter (1L starter)
Mash grains at 150° F (66° C) for 60 minutes.
Primary fermentation for 12 days at 53° F (12° C) in glass.
Secondary fermentation for 31 days at 34° F (1° C) in glass.
Forced CO2 to carbonate.