Here's the recipe for the current batch:
| 7 lb | light dry malt extract |
| 1/2 lb | Belgian Aromatic malt |
| 1/2 lb | 10L Crystal malt |
| 1.5 oz | Chinnook hops (11.9% alpha) |
| 3/4 oz | Northern Brewer hops (4.8% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Wyeast Munich lager yeast |
| 3/4 cup | priming sugar |
Steeped malts in 3/4 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added dry malt extract and boiled for 1 hour. At 30 min to go, added 1.5 oz Chinnook hops and Irish Moss. At 2 min to go, added 3/4 oz Northern Brewer hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 58F in primary. Secondary ferment at 55F.
| Batch started: | May 9, 1999 |
| Racked to Secondary: | May 23 |
| Bottled: | May 31 |
| Current Status: | aging |
This beer has a golden color and a nice hop bite! And that was before it was bottled!