By the end of World War II, the love of English-style porters had spread almost worldwide. Germany, having numerous breweries, replicated the style in their own way by lagering dark beers.
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
|3.3 lbs||Briess CBW® Munich Liquid Malt Extract||60 min boil|
|0.5 lb||Briess Blackprinz® Malt 60L||Steeping grain|
|0.25 lb||Briess Goldpils® Vienna Malt||Steeping grain|
|0.25 lb||Briess Dark Chocolate Malt||Steeping grain|
|0.5 oz||Northern Brewer Hops (8.0% AAU)||60 min boil|
|0.5 oz||Northern Brewer Hops (8.0% AAU)||20 min boil|
|3.3 lbs||Briess CBW® Munich Liquid Malt Extract||0 min boil|
|2 pack||White Labs WLP830 German Lager Yeast||Fermenter|
|1 capsule||Servomyces Yeast Nutrient||10 min boil|
Primary Fermentation: 3-4 weeks at 53°F - 55°F.
Secondary Fermentation: Ferment 2 weeks at 50°F - 55°F.
Fermentation Notes: 24 hours before bottling, bring beer to 56°F to finish. Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP830 German Lager Yeast for 4-6 weeks at 55°F.
Original Gravity: 1.052
Final Gravity: 1.011
Alcohol by Weight:
Alcohol by Volume: 5.4%