The Best Beer You've Made

I do have that book. Good to know that recipe's a winner. Grist is similar to the one I just did, other than they use a little aromatic malt.

 

The deviations that I made to the recipe were substituting 2 oz. of Liberty hops (plus adding the 2/3 oz. of the Hallertau) for the bittering hops, and all Liberty (1/2 oz.) for the flavor hop addition. Then I used two vials of White Labs German Bock (WLP833) for the yeast. My O.G. and F.G. were pretty much spot-on to the recipe's specs each time I made this beer.

My notes don't indicate at what temp I fermented the wort, but I'll guess that it was 45-50 degrees in the fridge, and I used a secondary fermentor carboy. My fermentation times varied with each batch from 5 weeks to 8 weeks (I needed the beer to be done for a party for the 5 week version, but I think there was at least a 30 day bottle conditioning period with that one).

Good luck if you brew this beer, and let me know how you enjoyed it.