Brewing Method: All Grain
Yeast: wyeast 2112 (California Common)
Yeast Starter: i gallon started
Batch Size: 10gl
Original Gravity: 1.053
Final Gravity: 1.007
Alcohol Content: %
Total Grains: 22 1/2 lb.
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 90 min
Primary Fermentation: 7 days
Secondary Fermentation: two weeks
Additional Fermentation:

Grain Bill:

>Malt Bill
>20lb MFB (Malteries Franco-Belges) pale ale malt
>1lb 20L crystal
>8oz biscuit malt
>1lb wheatflakes

Hop Bill:

>1 1/2 0z Northern Brewer FWH
>1oz NB flavor hops 10MIN
>1oz Hallertau Mittelfreuh Dry Hop
>1/2oz Northern Brewer Dry Hop
>1/2 oz Amarillo Dry Hop
>1/2 oz Styrian Goldings Dry Hop

Mash Schedule:

>Mash in 6gal water at 150 to bring mash to 130 for 10 min
>
>Pull 2 gal thick mash for decoction boil
>Return decoction to mash stir in raise mash temp to 153
>Hold at 153 for 60min
>Recirculate 10 min till clear
>Run off wort slowly INTO BOIL kettle with FWH 1 1/2 OZ NB BITTERING HOPS
>Batch sparge mash with 7gal 190 water to bring mash to 170 for mash out
>Recirculate 10 or 15 min till clear
>Run of sparge slowly about 60 min . Collect approximately 12 gal .
>

Brewers Notes:

>BOIL
>
>Total boil time 90min.
>At 70min add one teaspoon rehydrated irish moss .
>At 80min add 1oz NB flavor hops.
>
>
>FERMENTATION and CONDITIONING
>
>Chill wort to 70 degrees pitch 1gl cc yeast starter .
>Primary Ferment: 65 degrees for one week.
>Secondary: two weeks.
>Keg: dry hop for 7days
>Transfer to serving keg, lager at 34 degrees for 2 to 4 months
>