4.0kg light malt extract

200g crystal malt, crushed

200g Vienna malt, crushed

25g Tettnang hop pellets

25g Hallertau hop pellets

1pkg Saflager S-23 dry lager yeast

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: half of Hallertau, 20 minutes into the boil.

Flavouring hops: half of Hallertau & half of Tettnang, 40 minutes into the boil.

Aromatic hops: remaining Tettnang, dry hopped.

Start date: Aug. 28, 2010

Original gravity (OG): 1.055

1st siphon: Sep. 4, 2010

Bottling date: Sep. 26, 2010

Final gravity (FG): 1.012

Percentage ABV: (OG-FG)/7.46 * 1000: 6%


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Posted by: ghost21 on Category: Homebrew