Oktoberbock

This is the second generation of this brew with only minor changes from the first.

Brewer:	Jim Johnson		Email:	Hop_Head@webtv.net
Beer:	Oktoberbock		Style:	-
Type:	All grain		Size:	10 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	29 IBU
OG:	1.077		FG:	1.018
Alcohol:	7.7% v/v (6.0% w/w)
Grain:	5 lb. German Vienna 2.00 lb. German Munich 1.00 lb. American crystal 40L 1.00 lb. Dextrine malt (Cara-Pils) 1.00 lb. American crystal 20L 25 lb. German Pilsner
Mash:	59% efficiency
	Protien rest 122°-128° f. for 10 min. Raise @ 2°/min to 152° f. hold 60 min. Raise to 156° f. and start sparge. Sparge for 60-90 min. and collect approx. 12 gallons wort.
Boil:	90 minutes	SG 1.064	12 gallons
	Boil 90 minutes, add 2 tsp. yeast nuitrient and 3 tsp. irish moss. Start hop additions after 30 min. of boil.
Hops:	3 oz. Hallertauer (4.25% AA, 75 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) 1 oz. Tettnanger (7.4% AA, 15 min.)
Yeast:	Wyeast 2633 (Oktoberfest) in 3 pint starter.
Log:	Primary 2 weeks @ 50°f. Diacytal rest 48 hours @ 65° f. Secondary/lager 8 weeks down to 32°f. or a bit lower.
Carbonation:	Keg 5 gallons and force carbonated. Bottle 5 gollons with 1-1/4 cup DME batch prime.

Recipe posted 08/28/00.