Brewing Method: All Grain
Yeast: Wyeast 2278 Czech Pils.
Yeast Starter: 20 oz.
Batch Size: 5 us. gal.
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: %
Total Grains: 8 lb. 12 oz.
Color: 4-5
Extract Efficiency: %
Hop IBU's:
Boiling Time: 105 min.
Primary Fermentation: 10 days@ 45 deg.f
Secondary Fermentation: 20 days@ 45 deg. f
Additional Fermentation: 60 days@ 33 deg.f

Grain Bill:

On brew day mash in:
sour mash from before. (see notes)
6 lb. Canada malting pale malt
1 lb. Hugh Baird Munich malt
8 oz. wheat malt
4 oz. Breiss 20 lov. Munich malt

Hop Bill:

1 oz. Saaz pellets @ 5.2 AAU boil 60 min.
1 oz. Saaz pellets @ 5.2 AAU boil 30 min.
1 oz. Saaz pellets @ 5.2 AAU boil 15 min.
1 oz. Saaz whole @ 3.5 AAU steep at end of boil
1 oz. Saaz whole @ 3.5 AAU dry in primary

Mash Schedule:

Step mash sour mash and other grains in 10.5 us qt. @ 135 deg.
Rest: 30 min @ 130 deg.
90 min @ 153 deg.
5 min @ 168 deg.

Brewers Notes:

Start by mashing 1 lb. pale malt in 1.3 us qt. and rest at 150 deg. f for 1.5 hrs.
cool to 120 deg. f and add a handful of uncrushed pale malt.
cover and hold at 120 deg. f for 60 hrs (I use and old foam incubater for chicken eggs.
At end of mash sparge with 20 qt @ 168 deg.
Boil 105 min. Add 1/2 tsp Irish moss in last 15 min.
Bottle with 3/4 cup corn sugar and leave 10 days @ 65 deg and an another 50 days @ 50 deg.