Makes 5 Gallons
10 pounds amber malt extract
1 pound crystal 20L
1/2 pound German pale 2-row malt
1/2 pound choclate malt
1 ounce perle hops
1 ounce hallertauer hops
1 package yeast (Bavarian lager yeast preferred)
Place crushed grains in water and steep at 155 degrees for 30 minutes
Remove grains and add malt extract
Boil 1 hour, adding Perle hops after 15 minutes.
Add Hallertauer hops 45 minutes into the boil.
Cool wort and pitch yeast.
Ferment at 50 to 55 degrees for 5 days.
Transfer to secondary fermenter and lager for 3 to 4 weeks.
Bottle and age 1 week.
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