Munich Style Lager
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).
- 7 pounds, Klages malt
- 3 pounds, Vienna malt
- 6 ounces, pearl barley
- 1-1/2 ounces, Hallertauer leaf hops
- 1/2 ounce, Hallertauer hops (finish)
- Wyeast #2206
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.
- O.G.: 1.052
- F.G.: 1.015
- Primary: 23 days
- Secondary: 49 days