6 & 2/3 lbs amber malt extract
½ lb crystal malt (40L)
½ lb chocolate malt
1 oz Perle hops (bittering)
1/2 oz Tettenanger hops (aroma)
1 package Munich lager yeast
1 & ¼ cups dry malt extract (priming)
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Place crushed crystal malt and chocolate malt in a grain bag and steep at 155 degrees for 30 minutes.
Remove spend grains and add amber malt extract and Perle hops Boil for 1 hour, adding Tettenanger hops for the last 15 minutes.
Cool wort and pitch yeast. Primary-ferment at 50 to 55 degrees for 5 to 7 days. Transfer to secondary fermenter and lager for 3 to 4 weeks.
Bottle using dry malt extract. Age in the bottle for 2-3 weeks.