Description:

Found recipe in the cloud. Thanks for sharing. Changed the malt bill a little. Sounds pretty good. Brewing on 1-25-14. Transfering Honey Lager to se

Ingredients:

• 7 lbs 8.0 oz - Munich 20L (Briess) (20.0 SRM) (Grain)
• 4 lbs - Pilsen 2-Row Avangard (2.0 SRM) (Grain)
• 2 lbs 8.0 oz - Vienna Malt (3.5 SRM) (Grain)
• 2 lbs - Caramunich III (Weyermann) (71.0 SRM) (Grain)
• 6.0 oz - Carafa III (Weyermann) (525.0 SRM) (Grain)
• 4.0 oz - Chocolate (Crisp) (630.0 SRM) (Grain)
• 0.7 oz - Hallertauer [6.5%] - Boil 60 min (Hops)
• 0.7 oz - Hallertauer [6.5%] - Boil 30 min (Hops)
• 0.7 oz - Tettnang [4.0%] - Boil 30 min (Hops)
• 2.00 tsp - Irish Moss (Boil 15 min) (Misc)
• 0.7 oz - Tettnang [4.0%] - Boil 15 min (Hops)
• 1 pkgs - SafLager West European Lager (DCL/Fermentis #S-23) (Yeast)
• 1 pkgs - Southern German Lager (White Labs #WLP838) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.052 (12.8° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 4.9%
Color SRM: 25.6  Color Sample 
Bitterness IBU: 22.8
Recipe Type: all-grain
Yield: 10.00 US Gallons

Source: Kevin Justesen