Description:

36 hr - 153F, 1.084; slight acid/sulphur in nose; reminds of molasses in taste (mai

Ingredients:

• 19.14 gal - Munich Water (Palmer) (Water)
• 9.86 g - Chalk (Mash 5 hours) (Misc)
• 9.86 g - Gypsum (Calcium Sulfate) (Mash 5 hours) (Misc)
• 4.93 g - Calcium Chloride (Mash 5 hours) (Misc)
• 1.97 g - Baking Soda (Mash 5 hours) (Misc)
• 1.97 g - Epsom Salt (MgSO4) (Mash 5 hours) (Misc)
• 24 lbs 7.6 oz - Munich Malt (9.0 SRM) (Grain)
• 6 lbs 15.9 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
• 3 lbs 8.5 oz - Caramunich Malt (56.0 SRM) (Grain)
• 2.8 oz - Hallertauer [3.8%] - Boil 60 min (Hops)
• 0.9 oz - Hallertauer [3.8%] - Boil 30 min (Hops)
• 30 pkgs - Augustiner Lager Yeast (Brewing Science Institute #-) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.088 (20.9° P)
Final Gravity: 1.016 SG (4.2° P)
Alcohol by Vol: 9.4%
Color SRM: 18.5  Color Sample 
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 10.50 US Gallons

Source: Bobby Fleshman