Oktoberfest Sample Batch #1

I am making this weekend and will update accordingly

Brewer:	Virgin Islands Brewing		Email:	jmontegut@yahoo.com
Beer:	Oktoberfest Sample Batch #1		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.0 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	34 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Ozarka Bottled Spring Water adjust to ph value at 5.5
Grain:	2.15 lb. German Pilsner 5.38 lb. German Vienna 3.77 lb. German Munich
Mash:	65% efficiency
	Double Decoction Mash: Sparge Water: 0.49 gal Grain Temperature : 65.0 F Sparge Temperature: 168.0 F TunTemperature: 65.0 F Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH 1. 60 min Step Add 19 qt of water at 103F. After 20 minutes, pull the decoction in step 2 and begin heating it up, stopping at 133F and 160F for about 20 minutes each for the protein and saccharification rests. Boil the decoction for 10 minutes, then slowly add enough back to the MLT to bring the temperature up to 133F. Continue boiling the rest of the decoction for another 15 minutes. Then slowly add the decoction to the MLT until you achieve saccharification rest temperatures. 2. 60 min Step Decoct 11 qt of mash and boil it 150F. When 15 minutes is left in the saccharification rest, begin step 3. 3. 15 min Step Decoct 7 qt of mash and boil it 170F. Drain then batch sparge. 10 min Step - Add 10 qt of water at 170F.
Boil:	90 minutes	SG 1.039	7 gallons
Hops:	1.5 oz. Hallertauer Hersbrucker (5% AA, 90 min.) 0 oz. Hallertauer Hersbrucker (aroma)
Yeast:	Use Starter
Log:	Primary: 21 days @ 50F Seondary: 56 days @ 38F Keg
Carbonation:	2.6 volumes	Keg: 18.8 psi @ 50°F

Recipe posted 08/26/11.