9 lbs Weyermanns Munich #1
Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins
SRM 8
Boil 90 mins
60 mins 8 gr Columbus at 16.8%aa, 20 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Hallertau Mittelfruh 2.3%aa, 4 IBUs
OG into fermenter 1.048, 70% bhe
Pitch with 34/70 in 1 qt starter at 70 df, leave at 55 df. Move to 70 df for rest on 8/19, then to 45 df on 8/21 for lagering. Rack to keg 8/30, leave on 12 psi at 38 df.
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