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Ingredients:
1 lb. American Munich
4 oz. Crystal 20L
6 lb. Muntons Light Malt Extract
1 oz. German Perle Hops
1 oz. Tettnanger Hops
1 tsp. Irish Moss
German Ale/Kölsch Yeast

Phase 1: Steeping Grains & Boiling Wort
Placed 1 lb. of American Munich and 1/4 lb. of American Crystal 20L in a hop bag and allowed to steep in 3 gallons of water for 30 minutes at 154-158 degrees Fahrenheit. This produced a wort that was slightly darker than wheat in color. Brought the 3 gallons to a boil and added 6 lb. of Light Malt Extract. Also added 1 oz. German Perle Hops (8.2% AA) to the beginning of the boil. Added 1 tsp of Irish Moss with 15 minutes left in boil. Added 1 oz Tettnanger hops (4.7% AA) with five minutes left in the boil to add aroma.

Phase 2: Primary Fermentation
Strained wort (because of the whole hops) into the primary fermentor bucket. Added about 8 lbs of ice and 1 gallon of cold water to the bucket to chill the wort down and bring total gallons to about 5 gallons. Original gravity of wort was not measured (I totally forgot). Bitterness should be around 38 IBU after fermentation is complete. Will ferment beer in primary for at least two weeks before moving to a secondary fermentor.