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Old 08-22-2011, 06:07 AM   #1
Chill3488
Recipes 
 
Aug 2011
Denver, Colorado
Posts: 10

Recipe Type: All Grain   
Yeast: White labs German Bock   
Batch Size (Gallons): 5   
Original Gravity: 1.070   
Final Gravity: 1.014   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14 days   
Tasting Notes: Good summer brew very refreshing   

Steep with 3 gals of water at 155 degrees for 20 mins:
- 1 lbs Dextra Pils
- 1 lbs American 2 row
- 1/2 lbs Caramel 20 L

Strain and sparge with 3 gals of water at 170 degrees

Bring to boil then turn off heat. Add 8 lbs of Golden light liquid Extract.
Bring back to boil and add 2 oz Perle Hops (60 mins)

15 mins left in boil add 1.5 oz Hersbrucker hops and wort chiller

5 mins left add:
- 1 oz dried lemon peel
- .5 oz crushed coriander seed
- .25 oz Dried Ginger Root

1 min left add .5 oz Hersbrucker hops

Cool wort below 80 degrees and aerate then pitch yeast. Let rest 1 day at room temp then bring down temp to 52 degrees for 12-14 days. Then Dactyl rest for 2 days. Rack to secondary bring down to 40 degrees for 20 days then 35 degrees for 10 days. Keg it and drink in 2 days

 
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