OG actually 1.065 FG 1.015 alc 6.5%
https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/ This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in Munich malt at 131 ?F (55 ?C) and rest for 10 minutes. Increase to 146 ?F (63 ?C) using direct heat or hot-water infusion and hold for 40 minutes. Increase to 158 ?F (70 ?C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa? ...