This beer should be perceived as having low
bitterness. It is a medium-bodied, malt-emphasized beer; with
malt character often balanced with low levels of yeast-produced
sulfur compounds (character). Certain renditions of this beer
style approach a perceivable level of hop flavor and character
but it is essentially balanced with malt character to retain its
style identity. Malt character is reminiscent of freshly and
very lightly toasted malted barley. There should not be any
caramel character. Color is light straw to golden. Fruity esters
and diacetyl should not be perceived.
1/4 pound German light crystal malt
6-2/3 pounds light extract syrup
3-1/2 ounces Hallertau hops
1/2 ounce Saaz hops
1 teaspoon Irish moss
Wyeast Munich lager liquid yeast
3/4 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Dissolve the extract in at least 3 gallons
of liquor before boiling the liquor to help bring a
lighter color to the beer.
Once the extract is dissolved, bring the
liquor to a boil then and 1 ounce of the Hallertau hops.
Boil for 30 minutes, then add 1 more ounce
of the Hallertau hops.
Boil for an additional 15 minutes, then add
another 1 ounce of the Hallertau hops and the Irish moss.
Boil for a final 15 minutes, then remove the
brew kettle from the heat source, cover it and allow the
remaining 1/2 ounce of Hallertau hops to steep for 30
Drop the temperature of the wort as quickly
as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 46-51º F for 2 weeks.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition at 46º F for at least 2 weeks before drinking.