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Old 08-10-2007, 04:10 PM   #1

Recipe Type: All Grain   
Yeast: WLP029 German Ale/Kolsch Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.062   
Final Gravity: 1.012   
IBU: 41.9   
Boiling Time (Minutes): 80   
Color: 15.2   
Primary Fermentation (# of Days & Temp): 8 days @ 67oF   
Secondary Fermentation (# of Days & Temp): 21 days @ 45oF   

No Fault Alt
2007 by Mark Pannell

~ 7.3% ABV

9 lbs. Schreier American 2-row pale malt (1.8-L)
1 lb. CaraMunich (54-L)
1 lb. CaraVienne (21-L)
1 lb. Munich malt (10-L)
8 oz. wheat malt (2.0-L)
1 oz. chocolate malt (425-L)

2 oz. Hallertauer [4.8% AAU] (FWH)
.75 oz. Hallertauer [4.8% AAU] (15 mins.)
1.25 oz. Saaz [3.4% AAU] (5 mins.)

1 tsp. Irish Moss (15 mins.)

White Labs WLP029 German Ale/Kolsch Yeast

Mash grains with 3.5 gallons of water at ~150oF for 90 minutes. Mash out at ~170oF for 10 mins. Recirculate until clear, ~20 minutes. Sparge with ~7.0 gallons at ~173oF. Cool wort to ~70oF and pitch yeast. Prime with 8 oz. plain light DME.

 
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