Spooktoberfest

I have the ability to lager ( a kegerator that stays btween 32-38, but not the ability to hold a 50 or so degree temp for a lager primary. My solution was to use a california lager yeast which should hold it's maltiness and lager charicteristics during the primary, even in my 67 degree basement. This was also my first attempt at a decoction mash... it went a little rocky and I had trouble making the temps I wanted and had way too much water in the mash as a result, but in the end the gravity was basically right on and it looks litke its going to be good!!

Brewer:	B&R Brewing Co.		Email:	tony@brew-haus.com
Beer:	Spooktoberfest		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.5 gallons
Color:	20 HCU (~11 SRM)		Bitterness:	22 IBU
OG:	1.061		FG:	1.017
Alcohol:	5.7% v/v (4.5% w/w)
Grain:	6.5 lb. German Pilsner 6 lb. American Munich .6 lb. American crystal 60L .5 lb. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	2 decoction mash. Dough in at 126 for the protien rest. let sit for 10 minutes, remove 1/3 the mash and boil for 20 minutes. Add in to mash and (hopefully) reach scchrification temp of 155-156. let rest for 30 minutes then again remove one third of the mash and boil for 30 minutes. stir back in to reach mash out temp. Hold for 10 minutes, sparge as normal.
Boil:	75 minutes	SG 1.045	7.5 gallons
	irish moss at 15 minutes
Hops:	1.5 oz. ass (4.00% AA, 65 min.)
Yeast:	wyeast 2112, california lager yeast in 3/4 quart starter for 24 hrs.
Log:	I'm going to leave this brew in primary for 7-10 days (until blow off activity has greatly decreased or ceased) then transfer to keggerator to lager for almost 2 months. It will then be kegged and consumed on the weekend of the 22nd of september, halloween weekend at the campground!!
Carbonation:	force carbed in a corney
Tasting:	I'll update in a couple of months!!

Recipe posted 02/29/08.