novefest

Brewer:	rob and rob		Email:	rober104@hotmail.com
Beer:	novefest		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	25 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	21 IBU
OG:	1.057		FG:	1.016
Alcohol:	5.3% v/v (4.1% w/w)
Grain:	21.0 lb. German Pilsner 21.0 lb. German Munich
Mash:	90% efficiency
	raise mash up to 123 degrees. rest for 30 minutes. raise mash to 145. rest for 15 minutes. raise to 158 degrees.rest for 90 minutes. raise up to 170 degrees. rest for 20 minutes. vorlauf for 15 to 20 minutes. sparge with 170 water. collect 27 gallons.
Boil:	60 minutes	SG 1.052	27 gallons
Hops:	3.5 oz. Hallertauer (4.10% AA, 60 min.) 3.5 oz. Hallertauer (4.10% AA, 40 min.) 2 oz. Hallertauer (4.10% AA, 20 min.) 2 oz. Hallertauer (aroma)
Yeast:	4000 ml lager yeast from brewer. step up on second day with 1.050 wort from dme. also adding 1/2 teaspoon of nutrient in 4000 ml flask and 1/4 teaspoon in 1000ml flask. rotate both flasks on magnetic stirer. pitch 4000ml flask in 22 gallon fermentor and 1000 ml in glass carboy with 3 gallons
Log:	ferment for first week at 53 degrees. dump yeast then drop to 42 degrees for next week. keg after second week.do a diacetyl rest for two days at 63 degrees beore kegging. cold lager and condition for at least 2 months at 40 degrees or closer to 33 if possible.
Carbonation:	force carbonate in kegs
Tasting:	do not know yet, will update in a week or so.

Recipe posted 11/25/01.