by Mike Dixon
2nd Trub 2001, 2nd Shamrock 2002, 2nd US Open 2002, 3rd DEA 2002
| 8.25 lb. German Pilsner (Weissheimer) |
| 1 lb. Wheat malt |
117F Mash In
143F 30 minutes
159F 15 minutes
170F 10 minutes
1 Teaspoon Gypsum in Sparge
| 0.25 oz. Perle (7% AA, 85 min.) |
| 0.125 oz. Perle (7% AA, 45 min.) |
| 1 oz. Hallertauer Hersbrucker (5% AA, 15 min.) |
| ½ Teaspoon Irish Moss (15 min) |
Wyeast 2565 – Kolsch yeast
Ferment at 62 F
Drop to lager temp of 33 F over 7 days, and lager at that temp for 5 weeks
OG 1.049 FG 1.010