• 3.5 kg Light Malt Extract Powder
• 1 lb Crystal Malt
• 1.5 oz Northern Brewer Boiling hops
• 3/4 oz Cascase finishing hops
• 1/2 lb self-toasted malted barley
• 1 package Wyeast 1007 German Ale

Method

exactly as per Papazian. More later.

Data

brewed: Oct 10, 1995
pitched: Oct 11, 1995
bottled: Nov 13, 1995 with 3/4 cup sugar
O.G. 1.056
F.G. 1.002

Pitching

The thing stuck around 1.022 so I added a package of Pilsener Enzyme along with a package of Coopers dry yeast. It then proceded to ferment for bloody ever. Next time I'll probably only use half a pack of enzyme.

Fermentation

Took for bloody ever! Adding the Pilsener Enzyme was a big mistake, causing major over-fermentation, and the ruination of the entire batch.

Other Notes

Got a really good cold break, causing a good 2 or 3 litres of sedimentation. Bottled it up yesterday and it came in at a whopping 7% alcohol, and tasted really good. I can't wait to crack one open in a few weeks!

Taste Tests

• it doesn't taste very good. fermented too low, so there is no body to balance the high alcohol.

  Yield

  2 litre x 1
  650 ml x 8
  500 ml x 12
  355 ml x 10
  200 ml x 1