Ingredients for 5 gals:

6 lbs. Briess organic pale 2-row malt
1 lb. Briess organic Munich malt
1 Lb. Weyermann pale Munich malt
1/2 lb. Weyermann Carahell Malt
1/2 lb. Briess organic caramel 60 ^oL malt
1/2 lb. Briess organic carapils malt
1/2 oz. German Hallertaur Tradition organic hop pellets -  bittering (16 IBU)
1/2 oz. German Hallertaur Hersbrucker organic hops -  flavor (7 IBU)
1 oz. German Hallertaur Mittlefrueh organic hops- aroma
Lager Yeast: Wyeast #2206 Bavarian Lager or #2633 Octoberfest (when available); or White Labs #820 Octoberfest lager (If you are not able to ferment at lagering temperatures, try using Wyeast #2112 California Lager or White labs San Francisco Lager, which can be fermented at ale temperatures).
For bottling: 1 1/4 cup (8 oz.) Dry Malt Extract or 3/4 cup corn sugar*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 23
Original Gravity (O.G.): 1.046- 1.050
Final Gravity (F.G.): 1.008-1.012
Average alcohol content (% by volume): 4.8%

*If you prefer, you may use 1 cup of organic malt extract, or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Crush grains if not already crushed. Heat 3 3/4 gallons of water to 168 ^oF and add all of the grains in this recipe.

2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 ^oF for 20- 40 minutes.

3. When starch conversion is complete, raise the temperature to 165- 170 ^oF (optional).

4. Sparge the grains with 3 1/2 gallons of water heated to 170 ^oF.

5. Transfer wort to the brew pot and bring to a boil.

6. Once the wort has reached a rolling boil add 1/2 oz. German Hallertaur Tradition hops (bittering) and boil for 40 minutes.

7. Add 1/2 oz. German Hallertauer Hersbrucker hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes.

8. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.

9. Cool the wort to 50- 60 ¾F and transfer the chilled wort into your sanitized primary fermenting vessel.

10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.

11. Add the yeast and ferment for 7- 14 days at 48-50 ^oF in the primary fermenter. If using the Wyeast #2112 or White Labs #810, Ferment for 4- 6 days at 65- 70 ^oF.

12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.

13. If you have a temperature controlled environment, slowly reduce the temperature by no more than 4 ^oF per day and lager at 32 ^oF for 6 weeks. Otherwise, ferment at 48-50 ^oF for an additional 3 weeks. If using the Wyeast #2112 or White Labs #810, ferment for an additional 7-10 days at 65- 70 ^oF. When fermentation activity has stopped and the beer is clear, the beer is ready to bottle.

14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (40- 60 ^oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.