Recipe Type: All Grain
Yeast: Wyeast 1007 German Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 39
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 10 days
Additional Fermentation: After primary fermentaition I moved to secondary and cold conditioned for several wee
Secondary Fermentation (# of Days & Temp): As long as possible
Tasting Notes: Copper brown color with a beautiful head. Very easy drinking, but lots of flavor

8lbs Pilsner 1.6L
2lb Munich 20L
4oz Chocolate Malt 350L

New Zealand Hallertauer 8.6%AA:
1oz @ 60
.25oz @ 40

Mash temps should be low to increase fermentability. I mash at 150, but lower would be fine too. Even though 1007 is an ale yeast, I find that lagering for several weeks in secondary increases the flavor and really helps clear up the beer.