Brewing Method: Partial Mash
Yeast: Wyeast 1007 German Ale
Yeast Starter: 1 pt
Batch Size: 6 gal
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: %
Total Grains: < 1 lb
Color: na
Extract Efficiency: na %
Hop IBU's:
Boiling Time: 1 hr
Primary Fermentation: 8 days at 68 deg
Secondary Fermentation: 8 days at 68 deg
Additional Fermentation:

Grain Bill:

1/4 # wheat
1/4# Ireks dark crystal
1/3# Black patent malt
6.6# Muntons light extract syrup
2# Muntons light DME

Hop Bill:

2oz Hallertau Northern Brewer 60 min
1oz Hallertau Northern Brewer 20 min
1oz Cascade 3 min

Mash Schedule:

Brewers Notes:

Add crushed grain to muslin bag. Cover w/ enough water to cover
bag. Bring water up slowly to steep, remove from heat and cover. Stand for 45 min. Rinse bag w/ hot water into brew pot.
Bring to a boil and add all extract and follow times for hops.
Add 1 tsp. Irish moss 15 min. before end.
Sparge to fermenter, add cold water ( I fill funnel w/ ice and run water through to make 6 gal. Pitch yeast starter.
Use 1 1/4 cups light DME and 1/2 stick brewers licorice boiled 15 minutes in 1 qt. water for priming.