1.064
OG1.017
FG6.2%
ABV21
IBU16
SRMNotes
WLP833 is the best yeast choice for brewing and lagering this beer true to style. 2112 will provide the best results without lagering. US-05 is a good option if 2112 is not available.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 3.30 lb | Vienna Liquid Malt Extract | Boil | 35.29% |
| 3.30 lb | Munich Liquid Malt Extract (US) | Boil | 35.29% |
| 2.00 lb | Amber Dry Malt Extract (US) | Boil | 21.39% |
| 0.50 lb | Dark Munich (DE) | Steep | 5.35% |
| 0.25 lb | Chocolate (US) | Steep | 2.67% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 2.00 oz | Hallertau - Pellet | Boil | 60 Minute(s) | 4.1% | 20.61 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP833 German Bock Lager Liquid Yeast | 70% - 76% |
| Wyeast 2112 California Lager Liquid Yeast | 67% - 71% |
| Safale US-05 Dry Beer Yeast | 78% - 82% |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 67 F | 14 Day(s) |
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