Boston Lager

10 pounds 2 row pale malt
1 pound carmel 60
1 pound carapils
1 ounce Hallertauer (50 mins)
1 ounce Hallertauer (20 mins)
1 ounce Tettnang (2 mins)
1 ounce Tettnang (dry hopped)
Bavarian 2206 yeast
Irish moss

I did a single infusion mash for 90 minutes at 155 degrees.  I then sparged with 170 degree water for 45 minutes.  I boiled for 60 minutes with 1 ounce of Hallertauer hops.  I added 1 ounce of Hallertauer for 20 minutes.  I added 1 ounce of Tettnang for 2 minutes.  I added Irish Moss at the last 15 minutes of the boil.


OG - 1.050
FG - 1.007

Note: I dry hopped 1 ounce of Tettnang in the secondary for a week.  I also lagered this beer in the primary and secondary in a tube that I put frozen milk jugs in twice a day to keep at 52 degrees.