New Germany Märzen v4.0

Guttentaug! Mein Marzen ist gut! Prost!

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	New Germany Märzen v4.0		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	20 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.5% v/v (4.3% w/w)
Water:	1 tbs gypsum, 1 tbs 5.2 Mash Stabilizer.
Grain:	5 lb. Weyermann Dark Munich 3 lb. Weyermann Pilsner 2 lb. Weyermann Vienna
Mash:	80% efficiency
	Mash all grains in 1.3 qt per pound at 152°F for 60 min. Continuously sparge with 175°F water to collect 7 gal to brewpot.
Boil:	60 minutes	SG 1.043	7 gallons
	1 tsp re-hydrated Irish Moss last 15 minutes.
Hops:	.5 oz. Tettnanger (4.8% AA, 60 min.) .5 oz. Tettnanger (4.8% AA, 30 min.) .5 oz. Hallertauer Tradition (4.25% AA, 15 min.)
Yeast:	White Labs 820 (Oktoberfest Lager)
Log:	Primary 2 weeks at 55°F. Diacetyl rest 2 days at 65°F. Lager 3 weeks at 40-45°F.
Carbonation:	Keg and force carbonate.

Recipe posted 02/01/11.