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Old 10-27-2008, 12:09 AM   #1
Tastes like butterdirt
cubbies's Avatar
Nov 2006
St Louis MO
Posts: 1,928
Liked 7 Times on 5 Posts

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.

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