Steeping caramel and chocolate malts adds just the right touch of deep flavor to this rich and malty traditional German lager.

Ingredients

6.6 lbs - CBW® Munich LME
1.5 lbs - CBW® Pilsen Light DME
1 lb - Caramel Malt 90L
2 lbs - Dark Chocolate Malt
1 oz - Hallertau Hops - Boil 45 minutes
1 tsp - Irish Moss - Boil 15 minutes
1 vial - WLP833 German Bock Lager Yeast

Directions

Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss as indicated
Remove from heat
Cool to 55-60ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast