The 1007 is leftover from a Graetzer, so I will find a use for it.Jeff, tell us about your graetzer, here or in another thread. I'm considering one, but it's not quite on the schedule yet.
I followed Randy Moshers Graetzer, Real Version on page 192, but made a 10 gallon batch. Smoked 20 lbs of Weyermann wheat malt over oak. That was 4 sessions on my grill and smoker, some of you could do that faster. Toasted 1.5 lbs in the oven. I have a fixed gap JSP mill, so the wheat went through twice. 2 lbs of rice hulls were used in the mash. Did the recommended rest at 122F for an hour. It was very hard to stir at first, like concrete, a little less after an hour. Sach. rest was at 148-149F, and then after an hour it was very easy to stir. Lauter went off with no problems. Saaz to 44 IBU's following Randy's schedule. Hit 1.056 vs 1.057 target. Fermented at 58F, now down to 40F for a lagering period.
A lot of work went into this one. If it is as good as it sounds in Randy's book, I will be happy.