Schloktoberfest

Octoberfest, using a base malt of English 2-row pale malt which is technically off style but provides good conversion with a single temperature infusion mash. Also used wyeast#1056 as we do not yet have lagering capabilities and it tends to provide a very neutral and reliable fermentation without too many perceiveable off flavors.

Brewer:	C & J		Email:	pechanga@pacbell.net
Beer:	Schloktoberfest		Style:	MS<caron>rzen/Oktoberfest
Type:	All grain		Size:	5 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	26 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Used Puritas drinking water for both the mash and sparge. Added 2 teaspons calcium carbonate and 1/2 teaspon gypsum in the mash in hopes of softening the water for style.
Grain:	4.8 lb. British pale 3.8 lb. German Munich 7.75 oz. Belgian aromatic 5.75 oz. Belgian biscuit 7.75 oz. Dextrine malt (Cara-Pils) 5.75 oz. British Carastan
Mash:	70% efficiency
	Utilized 1.25 quarts per pound (total of 3.25 gallons) at 176 degrees F. to achieve a mash-in temperature of 154 degrees. Mashed for 90 minutes, tincture of iodine test showed no residual sugars. Specific gravity of first runnings was 1.093.
Boil:	90 minutes	SG 1.040	6.75 gallons
	Used 6.75 gallons of wort at start of boil. SG at start of boil was 1.040. Added 1 teason of re-hydrated irish moss 15 minutes before the end of the boil.
Hops:	1.5 oz. Hallertauer Tradition (2.65% AA, 75 min.) .5 oz. Saaz (3.75% AA, 60 min.) 0.5 oz. Hallertauer Tradition (2.65% AA, 20 min.) .5 oz. Saaz (aroma)
Yeast:	Wyeast 1056 in 650ml starter. (Used ale yeast as it is summer, we are experienced with it, and we do not yet have lagering capabilities)
Log:	Beer brewed on September 12, 1998. Oxygenated for 45 seconds.

Recipe posted 09/12/98.