Partial Mash - 5 gallons
Liquor: Tap water, preboiled & fairly soft bottled water, pH adjusted to ~7.0 with Phosphoric acid.
Grains & Mashing:
3.75 lb. Munich Malt
0.5 lb. Black Malt
15' Protein rest @ 122 degrees F.
60' Sacchrification rest @ 152 degrees F.
runoff & sparge, add 3.3 lb. Light Malt Extract
total boil volume 3+ gal.
boil time - 1:30
Kettle schedule:
1.95 HBU German Hallertau (0.5 oz. @ 3.9% alpha) - 90' 3.0 HBU German Hallertau
(0.6 oz. @ 5.0% alpha) - 60' 3.9 HBU German Hallertau (1.0 oz. @ 3.9% alpha)
- 45' 2.95 HBU German Hallertau (0.5 oz. @ 3.9% alpha + 0.2 oz. @ 5.0% alpha)
- 15'
0.5 tsp. Irish Moss - 15'
allow hops to settle after knockout & rack into 2 gal. chilled liquor, fill to about 5.25 gal.
pitch Wyeast #2007 (Pilsen)
Ferment @ 53 degrees for 10 days, rack to secondary, condition @ approx. 42 degrees for 3-4 weeks.
Prime with 3/4 cup corn sugar, bottle and carbonate / condition below 60 degrees F. (about 5 weeks @ judging)
Page maintained by Scott Graham. Last updated June 6, 2000.