6 lbs Klages 2 row pale malt
1/2 lb Dextrin malt
1 1/8 lb rolled oats
1/2 lb Crystal malt
1/2 lb Chocolate malt
1/4 lb Roasted Barley
1 oz Cluster hops (boiling) alpha=7.4
1/2 oz. Cascade hops (finishing)
10 oz. Lactose
1/2 tsp Irish moss
German Ale yeast (wyeast #1007)
Dough in with 3 qts cold water. Raise temp to 153 F, hold for 2 hours or until iodine
test indicates complete conversion. Rouse and transfer to lauter-tun, sparge to yield 7
gallons wort, boil for 1 hour adding boiling hops. Add finishing hops and Irish moss at
10 minutes. Sparge, cool and pitch.
Original Gravity: 1.040
Finishing Gravity: 1.015
Kegging: Pressure Carbonated.
Comments: Very smooth, silky mouth feel. Great flavor, nice sweetness with mild
roasted malt flavors. Some- what thin for style, use Ale malt next time, use more
dextrin and pale malts, and mash at higher temp? Overall, a very nice beer!