Brewing Method: All Grain
Yeast: WLP 830 German Pils
Yeast Starter: 1 vial at room temp
Batch Size: 5 gal US
Original Gravity: 1.044
Final Gravity: 1.005
Alcohol Content: 5% ABW %
Total Grains: 9.875 lb US.
Color: ?
Extract Efficiency: ? %
Hop IBU's: ?
Boiling Time: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Additional Fermentation: 14 days in the bottle

Grain Bill:

9 lb 2 row Pils lager malt
0.5 lb 3.5L Vienna Malt
0.125 lb 10L Munich malt
0.25 lb unmilled rice hulls
1 tsp gypsum to strike water

Hop Bill:

After hot break over foaming is completely done, add:

3 oz Saaz X 60 min

1 oz Saaz X 15 min

Mash Schedule:

Bring 4 gal hot tap water to 165F.Use more or less heat depending on the temperature of the brewery eqpt and the grains. Add 1 tsp gypsum to strike water.
Stir in well mixed grains. Seal up temp should be 152F; +/- 5 F
Mash X 60.
Sparge 170F water X 60 min MINIMUM. More time is better.
Collect 7 gal to boil. Depending how hard wort is boiled, about 5.5 gal will go in the fermenter.

Brewers Notes:

Mix all grains well. The rice hulls help to prevent a stuck sparge. Hop schedule per above.
Chill to 80F. Pour to 7 gal room temp glass fermenter. Halfway thru pour, add yeast vial. Ferment on the coffee table at room temp X 7 days. Rack to secondary X 7 days. After racking to the bottling bucket, about 5.1 gal will be bottled.
3/4 cup corn sugar to prime.
14 days in the bottle at room temp.
This recipe earned a 3rd place ribbon at the Western Washington Fair in 2000.