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Munich Style Lager

Classification: lager, Munich, all-grain, Andechs

Source: Norm Hardy (polstra!norm@uunet.UU.NET) Issue #515, 10/11/90

This is a wonderful Munich-style lager that I would like to think rivals Andechs (I aim high).



Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees.

I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling.