West Virginia Vic

Very lite stout - (oxymoron) that has a perfect sweetness to bittnerness ratio.

Brewer: Shawn Miller Email: work_n_dog_66@yahoo.com
URL: http://www.ovis.net/~svmiller
Beer: West Virginia Vic Style: Märzen/Oktoberfest
Type: Partial mash Size: 5.25 gallons
Color:
35 HCU (~17 SRM)
Bitterness: 33 IBU
OG: 1.055 FG: 1.014
Alcohol: 5.3% v/v (4.1% w/w)
Water: Add Gypsum (1 tsp.) to boil water.
Grain: 3 lb. 0 oz. German Munich
8 oz. American crystal 60L
8 oz. Dextrine malt (Cara-Pils)
1 lb. 8 oz. American 2-row
Mash: 62% efficiency
Hold mash 152ºF for 1 hour using 1.25 Qts(168ºF)water per pound of grain.
Boil: 65 minutes SG 1.043 6.75 gallons
3 lb. 8 oz. Dark malt extract
1 lb. 0 oz. Rice extract
3 oz. Malto-Dextrin
Rehydrated Irsih Moss is added to boil (45 Min)
Hops: 1 oz. Willamette (5.1% AA, 65 min.)
.5 oz. Tettnanger (4.9% AA, 45 min.)
.75 oz. Tettnanger (4.0% AA, 30 min.)
.5 oz. Tettnanger (4.9% AA, 20 min.)
.25 oz. Tettnanger (aroma)
Yeast: Liquid starter - ~550ml - Bavarian Lager 2206 Wyeast
Log: Ferment @ 45ºF for 10-12 days. Transfer to secondary and keep at 56ºF until airlock activity appears, then lower temp to 35ºF, (decreasing temp 5ºF per day until 35º is achieved) and lager for 5-6 weeks before bottling.
Carbonation: 2.6 volumes Corn Sugar: 4.36 oz. for 5.00 gallons @ 58°F
For a sweeter flavour add .5 oz molasess to priming (corn sugar) solution! HIGHLY RECOMENDED!
Tasting: 1st time I did this recipe it was ok but I drank it 3 weeks after bottling. The second time I aged it for 3 months - - - - PERFECT 10000% better!

Recipe posted 02/21/01.