The Recipe was as follows. (It has changed since, but I have not brewed it yet, waiting on mats to arrive)
This was the first attempt at this recipe. I have since changed out the Munich malt, with Dark malted wheat.
-8lbs Munich Malt
-1pkg German Ale, WL #1007
-10Gal Mash Tun(rubbermaid homemade)7.5 Gal kettle (done on gas fired home stove)
-Single Infusion, Full Body, No Mash Out, 168Degree Sparge temp
-Mash PH was 5.4
-4 days Primary at 68-70 Degrees
-Secondary was about 12 days, same temps
-4 (1) Gallon mini Kegs
-I used cone sugar, can't remember the original amount, but it was certainly 1/3'd of what it called for in bottling.