Munich Lager
Type: Lager
Style: Vienna / Oktoberfest / Marzen
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Munich LME | Extract, LME | |
| 1 lb | Bonlander® Munich Malt | Kilned, Munich | |
| 1 lb | Pilsen Malt | Base | |
| 1.5 oz | Hallertau Hops (4% AA) | Boil 60 minutes | |
| 2 vials | WLP833 German Bock Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes |
Procedures
- Steep grains in water at 150-158ºF for 30 minutes
- Remove grains
- Bring to a boil
- Add extract and bittering hops
- Bring to a boil for 60 minutes
- Remove from heat
- Cool to 52ºF
- Oxygenate and pitch yeast
Primary Fermentation: 14-21 days at 52ºF, allow to warm to 60ºF for 2 days
Secondary Fermentation: Lager 2-3 months
Fermentation Notes:
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol by Weight: 4.5%
Alcohol by Volume: 5.6%
IBU: 20
Color: 12 SRM
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