• 3 lbs. pale 2-row malt
• 5 lbs. Continental Munich malt
• 8 oz. Dark high-kilned malt (eg. DWC Aromatic)
• 8 oz. Medium Continental caramel malt (eg. DWC Caravienne)
• Bittering hops: 6 AAU pellets or 7 AAU whole hops - Hallertau, Tettnang, Perle, Mt. Hood
• Finishing hops: 1/2 oz. Tettnang

26 IBU. Decoction mash preferred. Use a continental larger yeast - Wyeast #3134 recommended. Filter the finished beer.

• O.G.: 1.054-1.058
• T.G.: 1.012-1.016