All Grain/Extract w/ Specialty Grains: 5 U.S. gallons (19 liters) Ingredients: 7.5 lb 4.5 lb 2.5 lb 0.75 lb 0.75 lb 0.

5 lb 0.5 lb 2.0 oz 1.5 oz 0.5 oz 2 tsp 0.5 tsp -(3.4 kg) (2.0 kg) (1.1 kg) (0.34 kg) (0.34 kg) (0.22 kg) (0.22 kg) (57 g) (43 g) (14 g) ---pale malt Munich malt Vienna malt wheat malt crystal malt 135L chocolate malt black patent malt Perle pellet hops, 7% AA (60 min) Hallertau pellet hops, 4.2% AA (12 min) Hallertau pellet hops, 4.2% AA (0 min) gypsum in mash Irish Moss Wyeast 2124 Bohemian Lager yeast

Statistics: Original Target Gravity: 1.083 Final Target Gravity: 1.020 Estimated Efficiency: 67-70% ** ABV: 8.2% IBUs: 53 SRM: 43 ** **Starred values were not provided in original published recipe or altered from values provided for accuracy. Values were determined via homebrew recipe calculator. All Grain Directions: Mash at 148-152F (64-67C) for 90 minutes. Boil wort 90 minutes, adding hops as noted. Tom pitched yeast at 77F (25C). Ferment at 61F (16C) in primary one week, lager in secondary for six weeks at 35F (1.7C). Bottle with 3/4 cup corn sugar or force carbonate. Malt Extract with Specialty Grains: Substitute 10.25 lb (4.7 kg) of quality name-brand canned light malt extract and 0.75 lb (0.34 kg) 40 L CaraMunich for pale, Munich, Vienna, and wheat malts. Steep grains in two gallons (7.6 L) of water at 150F (66C), bring to 170F (77C) and rinse with 0.5 gallons (1.9 L) of hot water. Remove from heat, stir in extract, and bring to a boil. Boil wort 90 minutes, adding hops as noted and increasing Perle hop addition to 2.75 oz (78 g). Strain into fermenter with enough cold water to make five gallons. Ferment at 61F (16C) in primary one week, lager in secondary for six weeks at 35F (1.7C). Bottle with 3/4 cup corn sugar or force carbonate.