Bitburger Premium

5 gallons, extract and steeping grains; OG = 1.045; FG = 1.008; IBU = 38

Ingredients:

• 1 lb. carapils malt
• 6 lbs. Muntons extra-light malt extract syrup
• 6 AAU Perle hops (0.75 oz. at 8% alpha acid)
• 6 AAU Hallertau hops (1.5 oz. at 4% alpha acid)
  
• German lager or pilsner yeast (Wyeast 2007 or White Labs WLP830
  
• 7/8 cup corn sugar for priming

Step by Step:

Steep the carapils (cracked) in a grain bag in 3 gallons of water at 150° F for 45 minutes. Remove grains, add malt extract and stir well. Bring to a boil, add Perle hops, boil 45 minutes. Add 4 AAU Hallertau hops, boil 40 minutes. Add remaining 2 AAU Hallertau, boil 5 minutes. Remove from heat, remove hops.

Cool and top up to 5.25 gallons with pre-boiled, chilled water. At 68° F, pitch yeast. Ferment at 68° F for two days, or until bubbling is sustained. Move fermenter to cooler location, near 50° F, and continue primary fermentation for seven days. Rack to secondary and lager at 35° to 38° F, for six weeks. Warm up to room temperature for a day, prime with corn sugar and bottle. Bottle condition warm for two days, then lager in bottles at 38° to 40° F for four to six weeks.

All-grain option:

Crack 1 lb. carapils and 7 lbs. lager malt. Heat 8 quarts water to 136° F, mix in grains and hold at 127° F for 30 minutes. Meanwhile, heat 5 more quarts to 165° F, add after the 30 minutes are up and hold mash at 150° F for 60 minutes longer.

Sparge with 16 quarts at 168° F and proceed from boiling, timing your boil to reduce volume to 5.25 gallons (add more water to the kettle during the boil, if necesary).

Partial-mash option:

Mash 1 lb. carapils and 3.5 lbs. lager malt in 6 quarts at 127° F (heat to 136° F) for 30 minutes. Raise temperature to 150° F by adding 3 quarts at 165° F, hold 60 minutes. Sparge with 12 quarts at 168° F. Add 3 lbs. malt extract, proceed as above from boiling.