Matt's Happy Pappy Pilsner

Brewer:	Sherm		Email:	sherm72@rochester.rr.com
Beer:	Matt's Happy Pappy Pilsner		Style:	German Pilsener
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	41 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Boil water 15 min, add 1 tsp gypsum
Grain:	10 lb. British Pilsner 1 lb. German Pilsner
Mash:	75% efficiency
	Protein developing step mash: Add 2 gals 140 deg water-stabilize @132 for 30 mins. Then add 1.5 gal boiling water. Stabilize @150 F and hold for 60 mins. Mash out @165 F. Sparge with 4 gals of 17o F water. Top up boil kettle to 7 gals.
Boil:	70 minutes	SG 1.046	6.5 gallons
	irish moss=oops I forgot to add this-we'll see what happens
Hops:	1 oz. Hallertauer (3% AA, 60 min.) 2 oz. Saaz (2.5% AA, 60 min.) 1 oz. Hallertauer (3% AA, 30 min.) 1 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	Wyeast 2007 pilsner, used 24 hour starter
Log:	Brewed 2/22/03 Initial runnings 1.080 Final running 1.01 OG: 1.52 Primary for 14 days @ 40F Racked 3/9/03 @ 1.15 SG

Recipe posted 02/23/03.