Wiesn Festbier

Brewed 2002-07-20.

Brewer:	Chris Knight & Tom McNelis		Email:	knight@hypergolic.com
Beer:	Wiesn Festbier		Style:	Oktoberfest/Märzen
Type:	All grain		Size:	11 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	25 IBU
OG:	1.054		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Use 6 gallons pre-boiled tap water for mash. Use 14 gallons pre-boiled tap water for sparge.
Grain:	15 lb. German Pilsner 1 lb. 2 oz. Dextrine malt (Cara-Pils) 1 lb. CaraMunich 3 lb. German Munich 8 oz. German crystal 40L 8 oz. CaraVienne
Mash:	76% efficiency
	Grist ratio: 1.1 qt/lb Heat 6 gallons mash water to 158°F. Add grains and maintain temperature of 148F for 45 minute rest. Heat mash to 158°F and maintain temperature for 15 minute rest. Heat to 168°F and rest for 10 minutes to knockout. Transfer to lauter tun and recirculate for 20 minutes. Sparge with approximately 8 gallons of 168°F water to collect 10 gallons. Top off to pre-boil volume of 13 gallons.
Boil:	90 minutes	SG 1.043	14 gallons
	Add 1 tsp. rehydrated Irish Moss at 10 minutes remaining in boil.
Hops:	2.4 oz. Tettnanger (5.6% AA, 90 min.) 0.5 oz. Hallertauer Hersbrucker (5.5% AA, 10 min.)
Yeast:	White Labs WLP820 Octoberfest/Märzen Lager Yeast or White Labs WLP838 Southern German Lager Yeast Make 1 quart starter at 1.040 gravity using DME and yeast nutrient in advance. Oxygenate twice with 15 seconds pure O2 every 15 minutes. Pitch yeast and agitate carboy to mix thoroughly.
Log:	Start fermentation at 60°F for 24 hours. Ferment in primary at 50°F for 2 weeks. Transfer to secondary and rest at 60°F for 1 day. Ferment in secondary at 50°F 1 week. Gradually lower temperature and lager at 35°F for 6-8 weeks.
Carbonation:	2.6 volumes	Keg: 10.7 psi @ 35°F

Recipe posted 07/20/02.