OG: 1.098-1.100 (At 70% efficiency: ~1.070)
FG:   1.018-1.024
IBU: 25.5
COLOR: 25-30
ABV: 5.9-6.7%
CO2: 2.3-2.6 volumes
Mash temp: 150F

2.0 lbs Munich
12.8 oz Pilsner
3.2 oz Crystal Malt 120L
3.2 oz Special B
1.6 oz Caramunich I

0.2 oz Hallertau 60 min
0.2 oz Hallertau 20 min
0.2 oz Hallertau 5 min


1.0 oz Dried Malt Extract (DME) for bottle priming

Water (spring water):
1.10 gallons mash water
1.50 gallons sparge water|
Total water required: 2.60 gallons
2.00 gallons pre-boil volume

60 minute boil (depending on your applied heat and your pot surface area, you should only lose 1.0 gallons due to evaporation. Adjust your heat if necessary to end with 1 gallon after the 60 minute boil)

If your grain temperature is 70F, you can add your 1.10 gallons of mash water at 162F and it should stabilize at a 150F, the target mash temperature. Mash for 60 minutes at 150F. After mashing is complete, begin sparging with boiling water. Sparge slowly to ensure mash temperature does not exceed 172F. You should collect 2.0 gallons of pre-boil wort. Assume you will lose 1.0 gallon of wort due to evaporation in the duration of the 1 hour boil. Adjust your heat source accordingly.