(5 gallons, all-grain)

Ingredients:

• 9 lbs. pilsner malt
• 1.5 lbs. Munich malt
• 0.75 lb. carastan or pale caramel, 20° Lovibond
• 0.5 lb. crystal malt, 60° Lovibond
• 0.5 lb. cara-pils or dextrin-type malt
• 0.75 oz. German Northern Brewer hops (8.5% alpha acid) for 90 min.
• 0.5 oz. Hallertauer (3.7% alpha acid) for 30 min.
• 1 oz. Saaz (3.1% alpha acid) at end of boil
• Wyeast 2124 (Bohemian lager)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grains in 3.8 gal. water in a single infusion at 150° F for 60 min. Sparge with 170° F water to collect 5.5 gal.

Total boil is 90 min. At start of boil, add Northern Brewer hops. Boil 60 min. and add Hallertauer hops. Boil 30 min. more and add Saaz hops. Chill to 45° F and pitch yeast in a starter.

Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).

Maibock
(5 gallons, extract with grains)

Ingredients:

• 8.5 lbs. light malt extract
• 0.5 lb. Munich malt
• 1 lb. cara-pils or dextrin malt
• 0.75 lb. crystal malt, 60° Lovibond
• 1 oz. German Northern Brewer hops (8.5% alpha acid) for 60 min.
• 0.5 oz. Hallertauer (3.7% alpha acid) for 30 min.
• 1 oz. Saaz (3.1% alpha acid) at end of boil
• Wyeast 2124 (Bohemian lager)
• 2/3 cup corn sugar for priming

Step by Step:

Start with 5 gal. of water. Crush grains and steep in water at 150° F for 30 min. Rinse the grain with enough water to make 5.5 gal. Total boil is 60 min. Heat to a boil and add Northern Brewer hops. Boil 30 min. Add Hallertauer hops.

Boil 30 min. more and add Saaz hops. Chill to 45° F and pitch yeast in a starter.

Follow the fermenting schedule for the all-grain recipe.