Ingredients for 5 gallons:

• 4.4 lbs. Premier plain light malt extract syrup
• 1/2 lb. light dried malt extract
• 1/2 lb. toasted malted barley
• 1/4 lb. chocolate malt
• 1/4 lb. crystal malt
• 1 oz. Hallertauer or Tettnanger hops (boiling): 5 HBU
• 1/4 oz. Hallertauer or Tettnanger hops (finishing)
• 1-2 pkgs. lager yeast
• 3/4 c. corn sugar or 1/4 c. dired malt extract (bottling)

Toast the whole malted barley in a 350-degrees F (177 C) oven for 10 minutes. Crush the warm malted barley, crystal and chocolate malts. Add them to 1 1/2 gallons of cold water and bring to a boil. Remove the grains when boiling commences. Add the malt extract and boiling hops and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of boiling. Sparge the hot wort immediately into the fermenter and cold water. Pitch the yeast when cool.

• O.G.: 1.038-1.040 (9.5-10)
• F.G.: 1.008-1.012 (2-3)