Blitzedkrieg II

Like a lightning strike, this ale will capture your attention! °

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Blitzedkrieg II		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.0 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	25 IBU
OG:	1.059		FG:	1.014
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Tap
Grain:	5 lb. German Pilsner 5 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraMunich 4 oz. British crystal 70-80L
Mash:	70% efficiency
	mash in at 156° for 60 minutes. Sparge at 175°
Boil:	90 minutes	SG 1.042	7.0 gallons
	Irish moss at 15 to go in the boil
Hops:	.5 oz. Hallertauer Mittelfruh (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 45 min.) .25 oz. Tettnanger (4.5% AA, 15 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 5 min.) .5 oz. Tettnanger (4.5% AA, 5 min.)
Yeast:	WLP820 Oktoberfest/Märzen Lager Yeast This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73% Flocculation: Medium Optimum Fermentation Temperature: 52-58°F Alcohol Tolerance: Medium-High
Log:	Fermenting at 55° for three weeeks , rack to secondary and drop temp to 52° for 6-8 weeks or until desired finished gravity is reached. bottle and lager at 36° for 3 months.
Carbonation:	1/4 cup of corn sugar dissolved in 2 cups of boiling water add to 1 gallon of beer in the bottling bucket, mix with sanitized spoon, Slowly and carefully.

Recipe posted 10/04/06.