• 20 lbs. Pilsen Malt
• 1 lb. Caramalt 11
• 3/4 lb. choc malt
• 3/4 lb. specialty roast
• 3 lb. maize flakes
• 1 lb. brown sugar
• 2 oz. Bullion pellets (8.6 AAU @ boil)
• 1/2 oz. N. Brewer leaf (8.0 @45 min. left)
• 1/2 oz. N. Brewer leaf (8.0 @30 min. left)
• 1/4 oz. Cascade (8.1 @ 15 min left)
• 1/4 oz. Cascade (8.1 @ 10 min left)
• 1/4 oz. Cascade (8.1 @ end/steep)
• 1 tbl gypsum
• 1 tbl irish moss
• 1 tbl yeast nutrient
• Wyeast Bavarian Lager (2206)

Preparation
10 days at 55 degrees20- days at 40 degreesKegged 1/2 and bottled 1/2

Specifics

Style	Lager
Recipe Type	All Grain
Batch Size	10 gallons
Original Gravity	1.072
Final Gravity	1.013
Boiling Time	60 min
Primary Fermentation	Glass 10
Secondary Fermentation	Glass 25
Other Specifics	about 57 IBUs depending on extraction 6.2% ABW

Comments
AWESOME hop aroma and bitterness. Clean and crisp dark lager.