There She Gose Again 1 All Grain Cedric 18.9271680 24.6810271 60.0000000 72.0000000 Santiam 1 U.S. 5.6000000 0.0150000 Boil 60.0000000 Triploid aroma selection derived from Tettnang and Hallertauer (1997) Used for: Lager, U.S. Pale Ale, Pilsner Substitutes: German Tettnang, Spalt, Spalt Select Aroma

Pellet

7.0000000 35.0000000 15.00 g 0.00 g 60.0 min Rice Hulls 1 Adjunct 0.2299999 0.0000000 0.0000000 FALSE US Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. 1.5000000 4.0000000 120.0000000 11.7000000 5.0000000 FALSE 0.0000000 0.230 kg 0.360 kg 1.0000000 0.0 EBC Wheat Malt (Gambrinus) 1 Grain 2.2999985 84.0000000 4.5310000 FALSE Canada Gambrunus Processed from the finest Canadian wheat available, this wheat malt may be used in wheat beers of all types. 1.5000000 4.5000000 74.0000000 12.0000000 60.0000000 TRUE 0.0000000 2.300 kg 0.000 kg 1.0386400 4.5 EBC Wheat Liquid Extract Pilsner (Weyermann) 1 Grain 1.4999945 82.2300000 3.3490000 FALSE Germany Weyermann Pilsner base malt for all pilsners, lagers. Highly modified malt. 1.2000000 4.4000000 110.0000000 10.9000000 100.0000000 TRUE 0.0000000 1.500 kg 2.600 kg 1.0378258 3.3 EBC Pilsner Liquid Extract Acidulated (Weyermann) 1 Grain 0.2099999 65.2000000 3.5460000 FALSE Germany Weyermann Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 1.5000000 4.0000000 0.0000000 0.0000000 10.0000000 TRUE 0.0000000 0.210 kg 0.000 kg 1.0299920 3.5 EBC Pale Liquid Extract Irish Moss 1 Fining Boil 0.004929 15.00 FALSE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1.00 tsp 0.00 tsp 15.0 mins 18.93 l Coriander Seed 1 Spice Boil 0.028000 10.00 TRUE Belgian Wit Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 28.00 g 0.00 g 10.0 mins 18.93 l Salt 1 Water Agent Boil 0.021000 10.00 TRUE Water Agent Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. 21.00 g 0.00 g 10.0 mins 18.93 l German Ale 1 Ale

Liquid

0.1242095 FALSE Wyeast Labs 1007 12.7777778 18.8888889 Low 75.0000000 Crisp, dry finish with a mild flavor. German Ales, Alts, Kolsch, Dry Stout 5 0 FALSE 124.21 ml 12.8 C 18.9 C 0.0 pkg 14/06/03 Pot and Cooler ( 5 Gal/19 L) - All Grain 1 24.6810271 18.9271680 18.9271680 1.8143680 0.3000000 0.0000000 2.8390752 8.2822086 60.0000000 TRUE 0.2500000 0.0000000 100.0000000 4.0000000 Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. 24.68 l 18.93 l 18.93 l 1.814 kg 0.00 l 2.84 l 0.25 l 0.00 l Single Infusion, Medium Body, Batch Sparge 1 20.0000000 20.0000000 75.5555556 5.4000000 64.0000000 0.3000000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 20.0 C 20.0 C 75.6 C 1.814 kg Mash In 1 Infusion 10.9985483 60.0000000 65.0000000 2.0000000 65.0000000 Add 11.25 l of water at 71.4 C 2.594 l/kg 0.00 l 71.4 C 65.0 C 11.25 l Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt. Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar. 30.0000000 1.0460000 1.0100000 2.3000000 2 4.0000000 19.4444444 10.0000000 19.4444444 7.0000000 30.0000000 18.3333333 Bottle with 102.42 g Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 21.1111111 21.1 C 13/09/14 1.048 SG 1.009 SG 6.5 EBC 10.4 IBUs Tinseth 5.1 % 4.7 % 68.7 % 427.1 kcal/l 18.93 l 24.68 l 1.046 SG 1.010 SG 19.4 C 19.4 C 18.3 C 18.3 C