3 lb. pale malt
3 lb. Munich malt 10L
2 oz. chocolate malt
2 oz. crystal malt 80L
Heat 9.5 qt. of water to hit a 155F mash temp. Sparge with 6 qt. of water at 170F.
1 oz. Spalter Select - 5.8% AA – 60 min.
1/4 tsp Irish Moss for 15 minutes
Wyeast 1338 German Ale (sub Wyeast 1007 now since 1338 is discontinued)
Special Instructions / Notes:
Ferment at 68F for 2 weeks, then cool to 35F for 2 weeks before bottling or kegging