60-minute mash at 152°F (67°C). Target a mash pH of 5.33.
Ferment at 52°F (11°C) for 18 days, and 59°F (15°C) for 3 days.
The post Nick’s Munich Lager appeared first on American Homebrewers Association.
60-minute mash at 152°F (67°C). Target a mash pH of 5.33.
Ferment at 52°F (11°C) for 18 days, and 59°F (15°C) for 3 days.
The post Nick’s Munich Lager appeared first on American Homebrewers Association.