Ingredients:

• 7.93 gal - Water for Malty Amber Beer (Water)
• 3.50 g - Calcium Chloride (Mash 60 min) (Misc)
• 3.00 g - Baking Soda (Mash 60 min) (Misc)
• 3.00 g - Chalk (Mash 60 min) (Misc)
• 1.00 g - Epsom Salt (MgSO4) (Mash 60 min) (Misc)
• 3 lbs 15.5 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
• 2 lbs 6.8 oz - Munich Malt (9.0 SRM) (Grain)
• 1 lbs 4.1 oz - Viking Rostad Vetemalt (25.4 SRM) (Grain)
• 1 lbs 1.6 oz - Caramunich Malt (56.0 SRM) (Grain)
• 1 lbs 1.6 oz - Gotländsk Rökmalt (9.0 SRM) (Grain)
• 7.1 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 5.3 oz - Carafa II (412.0 SRM) (Grain)
• 1.1 oz - Vanguard [4.7%] - First Wort (Hops)
• 0.7 oz - Vanguard [4.7%] - Boil 30 min (Hops)
• 0.7 oz - Vanguard [4.7%] - Boil 15 min (Hops)
• 1 pkgs - Bavarian Lager (Wyeast Labs #2206) (Yeast)

Additional Instructions

Boil: 70 Minutes

Beer Profile

Original Gravity: 1.053 (12.9° P)
Final Gravity: 1.009 SG (2.3° P)
Alcohol by Vol: 5.7%
Color SRM: 21.7  Color Sample 
Bitterness IBU: 33.7
Recipe Type: all-grain
Yield: 5.28 US Gallons

Source: Fredrik Hagman