Popkas Salute

This is a beer that will be lagered for about 8 months. I intended to use Vienna malt as base but was not available at the last minute. I think this recipe is within style guidelines but the final product will tell. I am to brew a similar recipe in February to add to our Octoberfest supply and compare recipes for an A/B comparison.

Brewer:	Danny Johnson		Email:	shag@ipass.net
Beer:	Popkas Salute		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	11 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	23 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.5% w/w)
Grain:	11 lb. German Pilsner 6 lb. German Munich 1 lb. Melanoidin 1 lb. Gambrinus Honey Malt 1 lb. Dextrine malt (Cara-Pils)
Mash:	83% efficiency
	154 degrees for 2 hours
Boil:	90 min. minutes	SG 1.047	13 gallons
	Irish moss at 20 minutes
Hops:	1.5 oz. Northern Brewer (6.9% AA, 60 min.) .75 oz. Hallertauer Mittelfruh (4% AA, 30 min.) .75 oz. Hallertauer Mittelfruh (4% AA, 15 min.)
Yeast:	3 liter Wyeast 2206 starter.Pitched yeast at 65 degrees. Lowered temperature to 50 dgrees at 24 hrs. showing good 1/2" Krausen and airlock activity. I will lower tememperature to 48 degrees at 72 hrs.
Log:	Brewed on 1/30/99. Brew day was 7.5 hrs. Pitched yeast at 65 degrees.
Tasting:	Tap Kegs on 10/1/99. Can't wait.

Recipe posted 01/31/99.