5.5 gallons into fermenter, based on 80% efficiency.
1.75 kg Bohemian Pilsner malt
1.41 kg Munich malt
1.09 kg Vienna malt
454 g Caramunich II
Mash at 153 F for 60 minutes.
90 minute boil, 7.25 gallons pre-boil.
42 g Hallertau pellet hops (3.9% AA) (60 min)
14 g Hallertau (20 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)
Wyeast 2206 Bavarian Lager
Ferment at 50 F, increasing temp to 60-65 F for diacetyl rest.
Lager at 34-40 F for 4-6 weeks.
OG 1.055, FG 1.015, IBU 24, SRM 10, ABV 5.2%
Carbonate to 2.5 vol CO2.