German Dunkel Recipe
Yield: 50 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Malt Extract Syrup-Amber,
3 1/2 lbs: Malt Extract Powder-Dark,
3/4 lbs: Crystal Malt,
1/4 lbs: Chocolate malt,
1/4 lbs: Black patent Malt,
2 ounce: Hallertauer Hops, boiling
1 ounce: Hallertauer Hops, finishing
1 package: Lager yeast,
3/4 cup: Corn sugar, bottling
Directions:
Crush the crystal, chocolate, and black patent malts and add to 1.5
gal of cold water and bring to a boil. Remove grains with strainer
when boiling commences. Add the malt extracts and boiling hops and
boil for 60 min. Add 1/2 oz of flavor hops 30 min. into the boil. Add
final 1/2 oz of flavor hops at least 45 min into boil. Sparge into
cold water. Pitch when cool. Bottle when done.
NOTES : O.G.:1.050-1.055 F.G.:1.008-1.011
Source from luhu.jp
gal of cold water and bring to a boil. Remove grains with strainer
when boiling commences. Add the malt extracts and boiling hops and
boil for 60 min. Add 1/2 oz of flavor hops 30 min. into the boil. Add
final 1/2 oz of flavor hops at least 45 min into boil. Sparge into
cold water. Pitch when cool. Bottle when done.
NOTES : O.G.:1.050-1.055 F.G.:1.008-1.011
Source from luhu.jp