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Crystal-Malt Fest

Classification: amber lager, Vienna, all-grain

Source: Tony Babinec (tony@spss.com) Issue #953, 8/24/92

This recipe was derived from a George and Laurie Fix recipe; it assumes an 80% extract efficiency.

The extract brewer can substitute a good German extract for the pilsner malt.

Ingredients:

10 pounds, German or Belgian pilsner malt
6 ounces, German light crystal malt (10L)
6 ounces, German dark crystal malt (60L)
6 ounces, English caramel malt (120L)
3/4 ounce, Tettnanger (4% alpha), 45 minute boil
3/4 ounce, Styrian Golding (5% alpha), 30 minute boil
3/4 ounce, Saaz (3% alpha), 15 minute boil
Wyeast Munich or Bavarian lager yeast

Procedure:

Starch conversion rest at 150-152F for 90-120 minutes.

Specifics:

O.G.: 1.060