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German Dunkel

Ingredients
 

3 1/2 lb malt extract syrup-amber
3 1/2 lb malt extract powder-dark
3/4 lb crystal malt
1/4 lb chocolate malt
1/4 lb black patent malt
2 oz hallertauer hops, boiling
1 oz hallertauer hops, finishing
1 package lager yeast
3/4 cup corn sugar, bottling




 
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Preparation
 
Crush the crystal, chocolate, and black patent malts and add to 1.5
gal of cold water and bring to a boil. Remove grains with strainer
when boiling commences. Add the malt extracts and boiling hops and
boil for 60 min. Add 1/2 oz of flavor hops 30 min. into the boil. Add
final 1/2 oz of flavor hops at least 45 min into boil. Sparge into
cold water. Pitch when cool. Bottle when done.

NOTES : O.G.:1.050-1.055 F.G.:1.008-1.011

 

 
Servings: 50

 

 

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