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Beer, Brewing 54 Servings

INGREDIENTS

4 lb Can Mountmellick hopped
Light malt extract
3 oz Crystal malt
2 ts Gypsum
1/4 oz Saaz hops (boil)
1/2 oz Saaz hops (finish)
Wyeast #2007

INSTRUCTIONS

This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast.   Steep
crystal  malt  at  170 degrees for 20 minutes  in  brew  water.   Remove
grains.  Boil  extract and boiling hops for 75 minutes.  Add   finishing
hops in last 10 minutes. Conduct primary fermentation at  47-49  degrees
for 3 weeks. Lager for 4 weeks at 30 degrees. This recipe has produced one
of the finest pilsners I have  ever  made. What could be simpler? Primary
Ferment: 3 weeks Secondary Ferment: 4 weeks
Recipe By     : Erik Henchal
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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