I chose BM's Co3C as my jumping off point.
Over the summer and fall I collected 2 50l kegs, a 10g Rubbermaid cooler and all the fittings and thermometer.
Single infusion/batch sparge.
Hit all my numbers dead on without having tried all that hard. (I was more interested in finding out how my equipment behaves than getting everything perfect.)
Let it sit on the cake for 3 weeks and racked it to a cornie yesterday. Hydro sample tasted like an MGD with a lot more flavor.
Used a Kölsch yeast, which cleaned up beautifully. It was nearly clear flowing through the racking cane.
No more extract or partial boils for me.
Next up: an American amber.
Making the world a bitter place, one IBU at a time.
Axé Cidery and Aleworks
Primary: Social Lubricant
Secondary: Tongue Oil
Lagering: Icy Paralyzer
Bottle conditioning: Liquid Courage
Drinking: Loud Mouth Soup