Bocktoberfest

This is my ongoing attempt for real German beer flavor, my largest hit of Munich malt at 25%. Split lot also, testing WhiteLabs German Lager vs Kolsch yeasts. Temp will necessitate that the lager be called "steam", but the hopes are is that it still is authentic.

Brewer:	How232		Email:	How232@AOL.com
Beer:	Bocktoberfest		Style:	Bock
Type:	All grain		Size:	2.2 gallons
Color:	48 HCU (~21 SRM)		Bitterness:	38 IBU
OG:	1.078		FG:	1.018
Alcohol:	7.8% v/v (6.1% w/w)
Water:	85%RO, balance high sulphate tap.
Grain:	10 oz. American 2-row 14 oz. German Pilsner 10 oz. Wheat malt 10 oz. German Vienna 24 oz. German Munich 6 oz. Belgian aromatic 10 oz. Belgian biscuit 2 oz. Gambrinus Honey 2 oz. Dextrine malt (Cara-Pils) 2 oz. British Dark Crystal (L = ?) 2 oz. Belgian CaraVienne 2 oz. Belgian Special B 2 oz. English Brown Malt 2 oz. CaraWheat 2 oz. British Carastan
Mash:	76% efficiency
	Single decoction. 7 minutes at 155, then took about 40% of thickest mash to boil for 15-20min. You know the rest.
Boil:	minutes	SG 1.048	3.6 gallons
	100 min boil. Forgot Irish moss.
Hops:	3g Amarillo (8.0% AA, 67 min.) 7g Perle (7.0% AA, 67 min.) 3g Amarillo (8.0% AA, 33 min.) 5g Perle (7.0% AA, 33 min.)
Yeast:	Whitelabs German Lager WLP830 and Kolsch yeasts.
Log:	Mash-in Fri Sept29. Pitched Sat eve. Lager had 13 day primary then fridge. Kolsh went till the 19th in primary, then fridge. Clean wort might have made for long ferments.
Carbonation:	Bottled 2 weeks after refridgerating lager, and one week for the Kolsch. Bottles have 9 oz of wort across 16 bottles. (Gravity of priming wort,1.078). 10-28-00.
Tasting:	At bottling, taste is pretty good. Final gravitys 1.021 both. Almost no hop nose, but moderate bittering is evident, brew is strong, sweet as well. I think its a success. Kolsch yeast clears better if you want a clearer beer.

Recipe posted 02/07/01.