(5 gallons, Partial Mash)

OG = 1.060 FG = 1.015 IBUs = 25 to 30

Ingredients

• 2 lbs. pilsner malt
• 1 lb. Munich malt
• 0.5 lb. cara-Munich malt
• 0.5 lb. carapils malt
• 0.25 lb. malted wheat
• 2 lbs. unhopped German pale dry malt extract (DME)
• 2 lbs. unhopped German amber dry malt extract
• 6 AAUs Tettnang hops (1.5 oz. at 4% alpha acid)
• 3 AAUs Saaz hops (0.75 oz. at 4% alpha acid)
• Bavarian Lager yeast (White Labs WLP820; Wyeast 2308, 2206 or equivalent)
• 1 cup pale dry malt extract (for priming)

Step by Step

Heat 7 quarts water to 163° F. Crush grains, add to liquor and hold at 152° F for 75 minutes. Sparge with 10 quarts water at 168° F. Add the DME to runnings, bring to a boil, add Tettnang hops. Boil 60 minutes, turn off heat and then add Saaz hops. Steep 30 minutes, remove as much of the hops as you can. Cool, top up to 5.25 gallons with chilled pre-boiled water, cool to 60° F and pitch yeast.

Ferment at 50° F for one week, move to a cooler location (40° F) for two weeks, then transfer to secondary and condition cold (38° to 40° F) for six to eight weeks. Prime with DME, bottle and age at 40° to 45° F for six weeks.

All-extract option

Steep 0.5 lb. each Munich, cara-Munich and carapils malts in 2.5 gallons at 150° F for 45 minutes. Omit pilsner, wheat and the rest of the Munich malt. Increase DME to 3 lbs. of each and follow directions from boiling.

All-grain option

Mash 5 lbs.of pilsner malt, 4 lbs. Munich, cara-Munich, carapils and wheat as above, in 14 quarts at 150° F, then sparge with 16 quarts. Omit DME and proceed as above, reducing wort volume to 5.25 gallons or below.