Back in Boulder in ’96, I wrote down a few recipes from Irish Mike’s brew book. This was one of them. I write it here for our ease of reference.
- 11 lbs. Munich malt
- 5 lbs. pale lager malt
- 2 lbs. dark crystal malt
- 12 AAU’s Hallertau (45 min)
- Munich lager yeast
- O.G.= 66 (should be over 75)
- F.G.= 20
Mash Notes
- 30 min protein rest at 130 F
- 2 hours saccrification @ 144-153 F
- mashout 5 minutes @ 168 F
Sparge Notes
- 8 gallons water @ 168 F
Brew Notes
- 2 1/2 hours brewing at night but we had 10 gallons!
- Turned it off and resumed in the AM
- 3 1/2 hours in AM
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