MonkFest

Brewer: Drunk Monk Email: msp@dplus.net
URL: http://www.dmhomebrew.com
Beer: MonkFest Style: Märzen/Oktoberfest
Type: Partial mash Size: 5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 23 IBU
OG: 1.058 FG: 1.013
Alcohol: 5.8% v/v (4.6% w/w)
Water: 1 tsp Gyspum in mash.

Grain: 2 lb. German Pilsner
2 lb. German Munich
12 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraVienne
1 oz. Belgian Special B
Mash: 60% efficiency
Mash grains at 121° 30 Mins. 150° 15 Mins. 5 mins. at 165°
Sparge out at 175°
Boil: 60 minutes SG 1.097 3 gallons
4 lb. Light dry malt extract
1/2 tps Irish Moss (15 min before finish)
4-7 Days in Primary
10-14 Days in Seconary
1 oz. Gelatin in Seconary
Hops: 2 oz. Tettnang Tettnanger (3% AA, 60 min.)
1.5 oz. Tettnang Tettnanger (3% AA, 30 min.)
.5 oz. Tettnang Tettnanger (3% AA, 15 min.)
Yeast: White Labs Lager Yeast
Log: Yeast works best between 52-58°
Lager 40° (if possible) 5 months or until October.
Tasting: Incredible

Recipe posted 01/27/01.