Source: Jon Higby (firstname.lastname@example.org), r.c.b., 2/4/94
I've had great luck with this one. This is one of those brews that gets
better with age. It is also best cold lagered for 3+ months (if you can
stand it). You also want to be sure to pitch tuns of yeast (i.e. use at
least a 1 qt. starter, preferably 2 qts.)
- 10 pounds 2 row malt
- 3 pounds munich malt
- 1/2 pound toasted malt
- 1/2 pound chocolate malt
- 1/4 pound roasted barley
- 1/4 pound black patent malt
- 1/2 crystal malt 90L
- 4 ounces Tettenger boiling hops (60 min)
- 1/2 ounce Tettenger finishing hops (10 min)
- Yeast Labs Bavarian Lager Yeast
Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).
Primary @ 50F for 18 days (racked after 3 days).
Diacital(sp?) reduction @ 64F for 2 days.
Cold lagered @35-39F for 90 days.