Ingredients:


1/2 pound, pale malt
1/2 pound, crystal malt
1/2 pound, chocolate malt
9.9 pounds, dark malt extract syrup
1 pound, dry amber malt extract
3-1/2 ounces, Saaz hops (boil)
1/2 ounce, Hallertauer hops (finish)
lager yeast
3/4 cup, corn sugar (priming)


Primary Ferment: 1 week at 65 degrees
Secondary Ferment: 3 weeks at 45-50 degrees


Procedure:


Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees.


Prime and bottle. Refrigerate bottles for about 1 month.


Source: Beerrecipes.org


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Ingredients

2 bottles of Octoberfest or Vienna Style Lager

8 fresh bratwurst

1 large onion

8 hotdog rolls

Instructions

1. cut a large onion into 1" to 2" pieces. put onions, bratwurst into pot and pour inbeer. boil for 10-15 minutes at 350 degrees.

2. take onions and bratwurst out and grill bratwurst for an additional 5 minutes

3. place bratwurst, onions and all condiments in a roll and enjoy

Inspired By: Family Oven

Photo by: mooshee85

Ingredients


* 9.5 lbs. (4.3 kg) Weyermann Pilsner malt
* 5.5 oz. (155 g) Weyermann SINAMAR® malt color extract
* 6 AAU Tettnanger hops (60 min)
* (1.5 oz./43 g of 4% alpha acids)
* 2.5 AAU Hallertau Mittelfrüh hops (15 min)
* (0.5 oz./14 g of 5% alpha acids)
* 1 oz. (28 g) Tettnanger hops (0 min)
* Wyeast 2042 (Danish Lager) or White Labs WLP850 (Copenhagen Lager) yeast
* (3.5 qts./~3.5 L yeast starter)


Step by Step


Step mash with a 20 minute rest at 122 °F (50 °C), a 30 minute rest at 148 °F (64 °C), a 30 minute rest at 162 °F (72 °C) and mash out to 169 °F (76 °C). Boil for 2 hours, adding hops at times specified in ingredient list. Add liquid malt color with 15 minutes remaining in boil. Ferment at 50 °F (10 °C) followed by a diacetyl rest at 55 °F (13 °C) for 3 days.

Extract with grains option:


Replace Pilsner malt with 5.66 lbs. (2.6 kg) of Weyermann Bavarian Pilsner liquid malt extract and 2.0 lbs. (0.91 kg) Pilsner malt. Steep Pilsner malt for 45 minutes at 148 °F (64 °C) in 0.75 gallons (2.8 L) water. Add water to “grain tea” to make 2.5 gallons (9.5 L) of wort. Boil 60 minutes, adding malt extract with 15 minutes left in boil.

Source: Brew Your Own

Photo by: gimpbully