Brewing Method: All Grain
Yeast: While Labs WLP838 South German Lager
Yeast Starter: None
Batch Size: 5 USG
Original Gravity: 1.070
Final Gravity: 1.020
Alcohol Content: 7.5 %
Total Grains: 8.5 lbs.
Color: Dark
Extract Efficiency: Good %
Hop IBU's: 10
Boiling Time: 60 minutes
Primary Fermentation: 15 days, 13C/55F
Secondary Fermentation: 29 days 13C/55F
Additional Fermentation: None

Grain Bill:

English Pale Ale, 7 lb
Belgian Chocolate Malt, 1 lb
U. S. Crystal Malt, 30 L, 0.5 lb.

Hop Bill:

German Hallertau, 3.9%, 60 min.
Perle, 6.2%, 10 min

Mash Schedule:

All grain into 8 qt. H20 with .5 tsp. gypsum at 57C, hold at 52C for 30 min, add 4 qt. H20 at boiling, add heat to reach 67C, hold 60 min, raise to 80C, hold 5 and lauter. Sparge with 4 gal H20 with .5 tsp gyp at 80C. Runoff was slow, which aided in extraction efficiency.

Brewers Notes:

Bring wort to boil, add Hallertau hops, after 50 min add Perle hops and Irish moss. Transfer to primary, aerating well. Chill to 25C and pitch yeast, once fermentation starts, keep at 13C through primary 2 weeks and secondary on month. Bottle with 0.5 lb dark plain DME prime, keep at 13C for two weeks.