By the end of World War II, the love of English-style porters had spread almost worldwide. Germany, having numerous breweries, replicated the style in their own way by lagering dark beers.

Ingredients

3.3 lbs - Briess CBW® Munich Liquid Malt Extract - 60 min boil
0.5 lb - Briess Blackprinz® Malt 60L - Steeping grain
0.25 lb - Briess Goldpils® Vienna Malt - Steeping grain
0.25 lb - Briess Dark Chocolate Malt - Steeping grain
0.5 oz - Northern Brewer Hops (8.0% AAU) - 60 min boil
0.5 oz - Northern Brewer Hops (8.0% AAU) - 20 min boil
3.3 lbs - Briess CBW® Munich Liquid Malt Extract - 0 min boil
2 pack - White Labs WLP830 German Lager Yeast - Fermenter
1 capsule - Servomyces Yeast Nutrient - 10 min boil

Directions

Bring 3 gallons of water to 152°F and steep grains for 30 minutes.
Remove grains and stir in 3.3 lbs of CBW® Munich LME.
Bring water to a boil and add 0.5 oz of Northern Brewer hops.
After 40 minutes, add 0.5 oz of Northern Brewer hops.
After 10 more minutes add yeast nutrient.
Boil 10 minutes, then turn heat off. Stir in 3.3 lbs of CBW® Munich LME.
Cool beer to 55°F. Transfer to fermenter. Fill to 5 gallons with water.
Pitch two packs of White Labs WLP830 German Lager Yeast.