Outlawed

This is an old German style recipe that I was unable to classify. I is a crisp beer, deep gold in color, moderately hopped, with just a hint of sugary complexity which comes from the honey and molasses. Wheat grain and oats give it a monumental, near permanent head, and contributes to the soft, almost creamy texture.

Brewer:	Michael Parks		Email:	witbeer@juno.com
Beer:	Outlawed		Style:	Munich Dunkel
Type:	Partial mash		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	13 IBU
OG:	1.055		FG:	1.016
Alcohol:	5.0% v/v (3.9% w/w)
Water:	None, most tap or bottle water will do.
Grain:	.5 lb. American crystal 10L .5 lb. Dextrine malt (Cara-Pils) 16 oz. Flaked oats
Mash:	75% efficiency
	Bag crushed grains and steep them at 150-160° for 60 minutes in one 2 gallons of water. Ensure you tea bag your grain bag every 10 to 15 minutes for the first 45 minutes of the mash. Do not tea bag at the zero mash. Rinse with 1 gallon of water at 160°
Boil:	60 minutes	SG 1.183	1.5 gallons
	4 lb. Amber malt extract 2 lb. Wheat extract .5 oz. Honey .5 oz. Molasses
	Add Irish Moss at the 30-minute point of the boil. Upon transfer to carboy add additional water to make 5 gal.
Hops:	2 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 30 min.) 1.5 oz. Saaz (aroma) 1 oz. Tettnanger (aroma)
Yeast:	The use of any European or German style yeast will do
Log:	Primary fermentation should be held between 62-67° for 1 week, then transfer to secondary/largering at 40-45° for 3-4 weeks or longer (if you can wait). Bottle normally.
Carbonation:	2.2 volumes	Corn Sugar: 3.52 oz. for 5 gallons @ 66°F

Recipe posted 01/16/06.