Brewing Instructions Sidebars
All About Beer Magazine - Volume 31, Issue 1March 1, 2010
OG 1.0606# Weyermann rauchmalz 6# Munich malt 0.5# CaraMunich of your choice is optional for depth and color Mash at 152° F for one hour 6.5 AAU Tetnanger or Hallertauer hops for bittering 0.5 oz Tetnanger or Hallertauer hops for aroma Ferment at standard lagerbier conditions with German lager yeast. For extract brewing, replace the Munich malt with 4.5# Munich malt extract
K. Florian Klemp
K. Florian Klemp is an award-winning homebrewer and general hobbyist who thinks there is no more sublime marriage than that of art and science.