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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
8.8 lb (4 kg) Munich
4.4 lb (2 kg) Maris Otter
7 oz (198 g) Caramunich
7 oz (198 g) Briess Special Roast
3.5 oz (99 g) CaraRye
0.75 oz (21 g) Columbus at 60 minutes [30 IBUs]
Wyeast 2206 Bavarian Lager
Mill the grains and mash at 151°F (66°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill below 50°F (10°C) if possible, preferably to 45°F (7°C), cooling the wort overnight if necessary. Aerate the wort thoroughly and pitch the yeast. Ferment between 45–50°F (7–10°C) for up to 5 days, then slowly raise the temperature over the next 10–14 days to 60°F (16°C). When fermentation is complete, allow the beer to further condition at room temperature for another 14 days, then crash to 35°F (2°C), package, and carbonate to about 2.25 volumes of CO2.
Single-malt variation: I recently brewed a version of this where I replaced the grist with 100 percent Munich from a local craft maltster, with great results. Could be worth a try!