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Stieglbrewery, Salsburg, Austria

Austrian Gold Lager recipe for 5 gallons

6½ lb extra-light malt syrup
1¼ oz Tettnanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 30 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
European or German lager yeast
¾ cup corn sugar

Dissolve extract in three gallons warm water, then bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-50°F for two weeks or until finished. Transfer, drop temperature to 32-35°F and lager for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.