Instructions: Toast the whole malted barley in a 350i oven for 10 min. Crush the warm malted barley and crystal and chocolate malts. Add them to 1.5 gal of cold water and bring to boil. Remove grains when boiling commences. Add the malt extract and continue to boil for 60 min. Add finishing hops during final 1-2 minutes. Sparge in cold water. Pitch yeast when cool. Bottle when done.

May sub Tettnanger for Hallertauer.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.