Batch: 2.40 galExtract
Recipe Gravity: 1.052 OG
Recipe Bitterness: 26 IBU
Recipe Color: 14° SRM
Estimated FG: 1.013
Alcohol by Volume: 5.0%
Alcohol by Weight: 3.9%
Briess LME - Munich 2.00 lb, Extract, Extract
CaraVienne - [Body, Malt, Sweet]0.50 lb, Grain, Steeped
MrB. Octoberfest Vienna Lager 1.21 lb, Extract, Extract
Hallertauer (Germany) 0.50 oz, Pellet, 20 minutes
MrB. Octoberfest Vienna Lager 1.00 oz, Pellet, 5 minutes
Saflager W-34/70 1.00 unit, Yeast, Temperature Range: 48°-59° F 11.5 GRAMS
Add 2 Quarts of filtered tap water to 20qt pot and heat to 165*F turn off heat and add grains and steep for 30min.
Remove grains, add LME and bring to rolling boil.
Add hops for 10min, remove from heat and add HME.
Fill keg with filtered cold water to the 4-quart mark on the back.
Pour WORT into fermentor, add water to the top of "Quart" mark on Mr. beer keg, mix well
Take OG sample, aerate well and pitch yeast.
Wait 30 min, aerate again
Place keg in lager chest and maintain 48-52*F temp for 16-21 days
Raise temp of LBK to 62-66*F for 3 days for the D-rest.
After D-rest lower temp to 48-52*F for 7-10 days then bottle
I measured out the Munich malt wrong and only put 1.5# not 2# DOH!!