Beers in this category are reddish-brown or copper-colored. They are medium in body. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor may have a dominant toasted character. Hop bitterness is clean and crisp. Noble-type hop aromas and flavors should be low or mild. Fruity esters, diacetyl and chill haze should not be perceived.


  • 6 ounces German Vienna malt

  • 6 ounces German light crystal malt

  • 6 ounces British dark crystal malt

  • 6-2/3 pounds light malt syrup

  • 1 pound light DME

  • 2 ounces Saaz hops

  • 1 ounce Hallertau hops

  • 1 teaspoon Irish moss

  • Wyeast 2308 Munich lager yeast

  • 3/4 cup corn sugar


  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract and 1 ounce of the Saaz hops.

  4. Return the brew kettle to the heat source and boil for 30 minutes, then add the Hallertau hops.

  5. Boil for an additional 15 minutes, then add the the Irish moss.

  6. Boil for an additional 10 minutes, then add the rest of the Saaz hops.

  7. Boil for a final 5 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  8. Once the wort has cooled to below 77 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.

  9. 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 65-70 F for 1 week.

  10. Rack the beer to a secondary fermenter and allow the beer to finish fermentation.

  11. Once fermentation is complete, rack the beer to a bottling bucket, prime with the corn sugar and bottle and condition as usual.

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