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Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

First Place, Class 2
European Pale Lager

" North German Pils "

by Ray Francisco, Castro Valley, CA

For 10 gallons:

Grains: 20 lbs. Pilsner malt.  3 lbs. German crystal malt. 

Adjuncts: None

Hops: 3.5 oz. Saaz, boiled 60 min.  2 oz. Saaz, boiled 45 min.  1.5
oz. Hallertau, boiled 15 min. 

Yeast: Wyeast #2206. 

Water: Not specified. 

Procedure: Mash at 151 F. for 60 min.  Sparge at 170 F. for 40 min.
Total boil time 60 min.  Ferment two-stage at 50 F.  O.G. 1.052, F.G.
1.015. 

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