Artz Jekyll und Herr Hyde (All Grain) 5 U.S. gal.

Artz Jekyll und Herr Hyde
(All Grain) 5 U.S. gal.

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This Homebrew Recipe was added by John Nixon on October 30, 2002 at 13:07:15:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1007 German Ale + Wyeast Lactobacillus delbruecki
Yeast Starter: 1 qt starter of 1007, pitch L. delbruecki directly
Batch Size: 5 U.S. gal.
Original Gravity: 1.032
Final Gravity: 1.004
Alcohol Content: 3.5 %
Total Grains: 6 lb
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 20 min
Primary Fermentation: 10 days Yeast at 65'F, Lacto at 80'F
Secondary Fermentation: 30 days at 65'F
Additional Fermentation:

Grain Bill:

3 lb.Belgian pilsner malt
3 lb. wheat malt

Hop Bill:

1 oz Spalt @ 2.7% AA in the mash
1 oz Hallertauer mittelfrueh @ 3.8% AA in the mash

Mash Schedule:

122'F for 15 min
!34'F for 15 min
152'F for 60 min
165'F for 10 min

Brewers Notes:

After boil split the wort into 2 fermenters, one with yeast the other with L. delbruecki.Maintain temps as noted.After primary
rack the two together into secondary,trying to keep the scum
from the lacto ferment out.Bottle with 1 c. corn sugar and let age
at least 1 month.Longer is better.MUCH better!