Recipe Type: Extract
Yeast: WLP830
Yeast Starter: Yes - cake from Peppercorn Rye Bock
Additional Yeast or Yeast Starter: WLP840
Batch Size (Gallons): 5.5
Original Gravity: 1.088
Final Gravity: 1.035
IBU: 16.4
Boiling Time (Minutes): 60
Color: 10.1
Primary Fermentation (# of Days & Temp): 35/49F
Additional Fermentation: 14/68F
Secondary Fermentation (# of Days & Temp): 14/35F

TYPE: Extract
Taste: (??)

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 5.50 gal
Estimated OG: 1.088 SG
Estimated Color: 10.1 SRM
Estimated IBU: 16.4 IBU
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
10 lbs Light Dry Extract (8.0 SRM) Dry Extract 95.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.8 %
1.00 oz Saaz [4.40%] (60 min) Hops 11.6 IBU
0.50 oz Saaz [4.40%] (20 min) Hops 3.5 IBU
0.25 oz Saaz [4.40%] (10 min) Hops 1.0 IBU
0.25 oz Saaz [4.40%] (2 min) Hops 0.2 IBU
1.00 oz Hallertauer [4.80%] (Dry Hop 21 days) Hops -
1.00 oz Hallertauer [4.80%] (Dry Hop 45 days) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.72 gal Boise, ID Water
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

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Notes:
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01/02/2007 - Brewed and pitched right onto the peppercorn rye bock yeast but also added the tube of White labs 840.
02/07/2007 - Skipped secondary (based on comments from Jamil never using one) and dry hopped hallertauer in grain bag right into the primary. Did not take a gravity reading and placed carboy into brew fridge. Will monitor temp and target between 35F and 40F.
2/21/2007 - FG 1.035 @ 55F Hop tea last 1oz Hallertauer and into the keg. Bottles did not receive this last hopping. Bottles carbonated with Coopers drops, keg with 1/3C CS.

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