Burst Bubbles, No Troubles Munich Dunkel

Ingredients:

• 6 pounds, Klages
• 1 1/2 pounds, Vienna
• 1 pound, light Munich
• 1 pound, dark Munich
• 1 1/2 pounds, dark crystal
• 1/5 pounds, chocolate malt
• 1/2 ounce, Hersbrucker plugs (2.9% alpha)
• 1/2 ounce, Northern Brewer plugs (7.5%)
• 1 ounce, Hersbrucker plugs
• 1/2 ounce, Hersbrucker plugs
• 1/2 ounce, Tettnanger leaf hops
• 1/2 teaspoon, Irish Moss at 30 min
• WYeast #2308 Munich Lager

Procedure:

Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.