6550 N Interstate Ave, Portland, OR 97217
Hours and map.
3.5 lbs Pilsen Liquid Malt Extract
2 lbs Pilsen Malt
8 oz Chocolate Malt
8 oz Black Patent Malt
8 oz Munich Malt
1 lb Crystal 120L
1 oz Liberty hops @ 60 min.
1 oz Liberty hops @ 30 min.
Bavarian Lager yeast
Heat 1 3/4 gallons of water to 164 degrees. Add crushed grains and steep at 152 degrees for 90 min. Sparge with 2 1/2 gallons of water at 168 degrees. Bring to a boil. Turn off heat and add 3 1/2 lbs of Pilsen LME. Bring back to a boil and 1 oz of Liberty hops. After wort has been boiling for 30 min. add 1 oz Liberty hops. Boil 30 more min. Remove from heat and cool with wort chiller or ice bath to 60 degrees. Add to fermenter. Top off to 5 gallons. Aerate. Pitch yeast. Ferment at 48 degrees for 2 weeks or until fermentation is complete. Transfer to secondary fermenter and condition cold at 35 degrees for 2-6 weeks.
Mash 7lbs. Pilsen lager malt with the specialty grains listed above in 3 gallons of water at 152 degrees for 90 min. Sparge with 3 3/4 gallons of water. Proceed as stated above reducing wort volume to 5 1/4 gallons or less.
I made this recipe and it turned out awesome. It is adapted from a book called Clone Recipes for US Beers. The recipe is based on Sprecher Brewing, Milwaukee, WI, Black Bavarian.
The original recipe included a few more hops (oops. I forgot 1 oz of Hallertau). It was supposed to be a little hoppier. The original recipe also included 3 1/2 lbs of Amber DME instead of the pilsen DME.