Burst Bubbles, No Troubles Munich Dunkel

Classification: dark lager, Munich, all-grain

Source: Stephen Russell (srussell@snoopy.msc.cornell.edu) Issue #788, 12/24/91

Ingredients:

6 pounds, Klages
1 1/2 pounds, Vienna
1 pound, light Munich
1 pound, dark Munich
1 1/2 pounds, dark crystal
1/5 pounds, chocolate malt
1/2 ounce, Hersbrucker plugs (2.9% alpha)
1/2 ounce, Northern Brewer plugs (7.5%)
1 ounce, Hersbrucker plugs
1/2 ounce, Hersbrucker plugs
1/2 ounce, Tettnanger leaf hops
1/2 teaspoon, Irish Moss at 30 min
WYeast #2308 Munich Lager

Procedure:

Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.

Specifics:

O.G.: 1.059
F.G.: 1.014-1.016
Primary: 2 weeks at 45-50 degrees
Secondary: 2-3 weeks at 35-40 degrees