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Kreuzberg clone 5 US gallons All temperatures are in degrees Fahrenheit All Grain Recipe Ingredients 8.00 lbs Weyerman Bavarian Pils malt 3.75 lbs Briess Munich malt 2 cups French oak chips (light toast) 2.0 oz Hallertauer Mittelfrueh or Hersbrucker hops for bittering (8 AAU) 1.5 oz Hallertauer Mittelfrueh or Hersbrucker hops for flavor/aroma your choice of yeast: - Wyeast 2206 (Bavarian Lager) - Wyeast 2308 (Munich Lager) - White Labs WLP838 (Southern German Lager) - White Labs WLP920 (Old Bavarian Lager) Step By Step The day before brewing, make a tea out of the oak chips. The tea will be used at pitching time: - toast them on a cookie sheet at 250 degrees for about an hour - put 2 cups oak chips in 180 degree water - seal this in a jar, let it cool, and put it in the fridge overnight Use a traditional step infusion mash: - dough-in at 122 degrees - let rest for about 30 minutes - infuse with hot water to reach temp of 148 degrees - hold temp for 15 minutes - raise temp to 156 degrees - hold temp for 15 minutes - sparge slowly with near-boiling water until mash is at 170 degrees - lower sparge water temp to keep mash at or slightly below 170 degrees - finish sparging with kettle gravity of about 1.050 Boil wort for 90 minutes. Add bittering hops with 75 minutes left in the boil. At flame-off, add the flavor/aroma hops. Cool wort to as close as you can to the fermentation temp (48 degrees). Rack to carboy. Add oak-chip tea. Pitch yeast. Ferment at 48 degrees to completion (perhaps 3 weeks). Rack to secondary and allow to warm to room temp for a 2-day diacetyl rest. Rack to tertiary and allow to age for about 2 months at 50 to 55 degrees. Bottle or keg, but do not prime it.