For 11 Gallons (41.64 L)
18.0 lb (8.16 kg) German Pilsner malt
2.0 lb (0.9 kg) dextrin malt
2.0 oz (56 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (60 min)
1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (1 min)
1.5 oz (42 g) Hallertau Hersbrucker pellet hops, 4.6% a.a. (0 min)
2 tsp. Irish moss (15 min)
Wyeast No. 2206 Bavarian Lager yeast (3500 mL starter)
Original Gravity: 1.048
Final Gravity: 1.012
ABV: 4.73%
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes.
Primary fermentation for 18 days at 50° F (10° C)
Secondary fermentation transfer to keg and slowly drop temperature to 35° F (2° C)
Forced CO2 to carbonate