• 9 lbs. Munich malt
• 1 1/2 lbs. crystal malt
• 1 lb. dextrin malt
• 1/2 lb. chocolate malt
• 1 lb. weizenmalt dry malt extract
• 2 oz. Tettnanger hop pellets (4.7% alpha acid)
• 1 1/2 tsp. Irish moss for 15 minutes
• 1 pkg. Wyeast #2206 Bavarian Lager
• 3/4 cup corn sugar for priming

Prepare 1 qt. starter three to four days prior. Gradually reduce to 50°F. Add Munich malt and dextrin malt to 13.5 qts. water at 142°F. Protein rest for 30 minutes at 131°F. Raise to 149°F to 151°F for 2 hours. To mash out add 1/2 gallon boiling water and crystal and chocolate malts. Heat to 168°F. Hold 5 minutes. Sparge with 5 gallons wate (pH 5.7) at 165° to 168°F. To the runoff in kettle add weizenmalt and boil to reduce volume (about 2 hours), adding hops during the last 45 minutes of boil. Cool to 50°F. Rack to fermenter, aerate well, and pitch yeast starter. Let sit at room temperature until fermentation starts. Reduce temperature to 52° to 55°F for 18 days or ready to bottle.