- 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
- Boiling Time (Minutes)
- 60
- IBU
- 39
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 10 days
- Secondary Fermentation (# of Days & Temp)
- As long as possible
- Additional Fermentation
- After primary fermentaition I moved to secondary and cold conditioned for several wee
- 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.
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.