I developed this recipe after tasting a wonderful brew at a brew pub in Paris (at the time the only brew pub in France) called Morgane. I tried to recreate the brew from what I tasted and what the brewmaster was willing to tell me he put in the brew. I think it came pretty close. If you're ever in Paris it is defenitely worth the trip to this brewpub.
4.5 lbs Light Dry Malt Extract ( I used Austrailian)
4 lb can Alexander's Light Malt Extract
1.5 lbs Munich malt (cracked)
8 oz Wheat Malt (cracked)
14 oz Chocolate Malt (added to mash uncracked)
2 oz Black Patent Malt (added to boil, uncracked)
2 oz 100% Dextrin Powder
2.5 oz Bittering Hops (Halleutaur)
.75 oz Aromatic Hops (Saaz)
3/4 cup corn sugar for priming
Wyeast #2206 (Bavarian Lager Yeast)
1. Infusion mashed for one hour at 150 all grains (except for Black Patent).
2. Added enough water to sparged grain liqour to make 4 gallons and brought water to boil. Added malt extracts and returned to boiling.
3. When boiling again added .25 oz of the boiling hops. Fifteen minutes later added one half ounce of the boiling hops. Fifteen minutes later added the Black Patent Malt. In ten minutes I added .25oz of the bittering hops. When fifteen minutes had elapsed added the aromatic hops and boiled for two minutes.
4. Cooled with one gallon of near freezing water and a quick dunk in the snow outside ( of course if there isn't any snow on the ground a wort chiller will do). Fermented for one week in primary then racked into secondary for lagering at close to proper temperature (I use an outdoor root cellar in the winter for my lagering). Lagered for several weeks.
5. At bottling added half pack dry lager yeast with 3/4 cup corn sugar boiled in one cup of water.
