Stingerbrau Oktoberfest

Brewer:	Terry Stinger		Email:	Stinger_Terry@lilly.com
Beer:	Stingerbrau Oktoberfest		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	19 IBU
OG:	1.062		FG:	1.015
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Use 10 gallons of R.O. purified water. Treat water to mimic Munich water supply.
Grain:	14 lb. German Pilsner 12 oz. Belgian CaraMunich 1 lb. 12 oz. Belgian CaraVienne
Mash:	55% efficiency
	Double decoction mash is preferred. Or, infusion mash at 153°F for 60-90 minutes. Mashout at 168°F for 10 minutes. NO SPARGING. Just recirculate and drain.
Boil:	90 minutes	SG 1.048	7.0 gallons
Hops:	0.25 oz. Tettnanger (3.5% AA, 90 min.) 0.5 oz. Tettnanger (3.5% AA, 75 min.) 0.5 oz. Mt. Hood (3.8% AA, 60 min.) 0.5 oz. Saaz (3.75% AA, 30 min.)
Yeast:	Wyeast Bavarian Lager Yeast. Use the slurry from a previous fermentation. Or a very well grown starter.
Log:	Ferment at 45-50°F for 2-3 weeks. Transfer to secondary and lager at 32-38°F for 2-6 months.
Carbonation:	If bottling, use 3/4 cup corn sugar.

Recipe posted 07/07/99.