Munich Beer

Classification: pale lager, all-grain, Munich

Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #738, 10/4/91

The wort really needed to to be dry hopped longer---the pellets never really completely dissolved, and kind of filtered themselves out in the siphon. Serve very cold or very warm.

Ingredients:

10 pounds, pale alt malt
5 pounds, Munich malt
1/2 pound, dextrin malt
1-1/2 pounds, amber crystal malt
1 ounce, gypsum
1/3 ounce, Burton H2O salts
5-1/2 grams, Hallertauer
1-1/2 ounces, Cascade 60 min
1/4 ounce, Cascade 30 min
1/4 ounces, Cascade 15 min
1/4 ounce, Hallertau (dry hop)
Wyeast Munich beer yeast
Polyclar

Procedure:

Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature and let sit for another week. Bottle.

Specifics:

O.G.: 1.077 (3 gallons)
Primary: 2 months at 40 degrees
Secondary: 9 days at 40 degrees, 1 week at room temperature