German Ale

I'm shooting for low hop aroma, bitterness, and flavoring.

Brewer:	Clark		Email:	-
Beer:	German Ale		Style:	German Ale
Type:	All grain		Size:	11 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	14 IBU
OG:	1.046		FG:	1.010
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Charcoal-filtered city water
Grain:	17 lb. German Pilsner 5 lb. German Vienna 2 oz. American chocolate
Mash:	60% efficiency
	Single infusion mash, using 10 gallon Gott cooler
Boil:	60 minutes	SG 1.042	12 gallons
	1/4 tsp Irish moss at 15 minutes to go
Hops:	.75 oz. Willamette (4.8% AA, 60 min.) .75 oz. Willamette (4.8% AA, 30 min.) .5 oz. US Kent Goldings (5.6% AA, 15 min.) .5 oz. US Kent Goldings (aroma)
Yeast:	Wyeast 1007 German Ale yeast, with a starter- pitched 600 mL
Log:	Cool ale fermentation at 65 deg F. Secondary fermentation after 5 days. Drop temp down to 38 deg F prior to transfer to keg. Final yield around 10 gallons.
Carbonation:	2.2 volumes	Keg: 8.1 psi @ 38°F
	Forced carbonation.

Recipe posted 06/08/03.