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MonkFest
| Brewer: | Drunk Monk | Email: | msp@dplus.net | |||||
| URL: | http://www.dmhomebrew.com | |||||||
| Beer: | MonkFest | Style: | Märzen/Oktoberfest | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.058 | FG: | 1.013 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | 1 tsp Gyspum in mash. |
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| Grain: | 2 lb. German Pilsner 2 lb. German Munich 12 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraVienne 1 oz. Belgian Special B |
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| Mash: | 60% efficiency | |||||||
| Mash grains at 121° 30 Mins. 150° 15 Mins. 5 mins. at 165° Sparge out at 175° |
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| Boil: | 60 minutes | SG 1.097 | 3 gallons | |||||
| 4 lb. Light dry malt extract | ||||||||
| 1/2 tps Irish Moss (15 min before finish) 4-7 Days in Primary 10-14 Days in Seconary 1 oz. Gelatin in Seconary |
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| Hops: | 2 oz. Tettnang Tettnanger (3% AA, 60 min.) 1.5 oz. Tettnang Tettnanger (3% AA, 30 min.) .5 oz. Tettnang Tettnanger (3% AA, 15 min.) |
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| Yeast: | White Labs Lager Yeast | |||||||
| Log: | Yeast works best between 52-58° Lager 40° (if possible) 5 months or until October. |
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| Tasting: | Incredible | |||||||
Recipe posted 01/27/01.