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German Oktoberfest

Brewer: Matt Ayers Email: m.ayers@chartermi.net
Beer: German Oktoberfest Style: Märzen/Oktoberfest
Type: All grain Size: 11 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 25 IBU
OG: 1.063 FG: 1.010
Alcohol: 6.9% v/v (5.4% w/w)
Grain: 10 lb. German Vienna
10 lb. German Munich
5 lb. Pilsen
1 lb. American crystal 20L
1 lb. American crystal 60L
Mash: 70% efficiency
Amylase Enzyme in the Mash
Boil: 75 minutes SG 1.052 13.5 gallons
Irish Moss last 15 mins
Hops: 2 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
2 oz. Willamette (5% AA, 15 min.)
Yeast: White Labs Greman Ale/Kolsch or Oktoberfest Yeast. 24 - 72 hour starter.
Carbonation: 2.6 volumes Keg: 13.4 psi @ 40°F

Recipe posted 03/31/08.