German dunkel
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Malt Extract Syrup-Amber |
| 3½ | pounds | Malt Extract Powder-Dark |
| ¾ | pounds | Crystal Malt |
| ¼ | pounds | Chocolate malt |
| ¼ | pounds | Black patent Malt |
| 2 | ounces | Hallertauer Hops; boiling |
| 1 | ounce | Hallertauer Hops; finishing |
| 1 | pack | Lager yeast |
| ¾ | cup | Corn sugar; bottling |
Directions
Crush the crystal, chocolate, and black patent malts and add to 1½ gal of cold water and bring to a boil. Remove grains with strainer when boiling commences. Add the malt extracts and boiling hops and boil for 60 min. Add ½ oz of flavor hops 30 min. into the boil. Add final ½ oz of flavor hops at least 45 min into boil. Sparge into cold water. Pitch when cool. Bottle when done.
NOTES : O.G.:1.050-1.055 F.G.:1.008-1.011