West Virginia Vic

Very lite stout - (oxymoron) that has a perfect sweetness to bittnerness ratio.

Brewer:	Shawn Miller		Email:	work_n_dog_66@yahoo.com
URL:	http://www.ovis.net/~svmiller
Beer:	West Virginia Vic		Style:	Märzen/Oktoberfest
Type:	Partial mash		Size:	5.25 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	33 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Add Gypsum (1 tsp.) to boil water.
Grain:	3 lb. 0 oz. German Munich 8 oz. American crystal 60L 8 oz. Dextrine malt (Cara-Pils) 1 lb. 8 oz. American 2-row
Mash:	62% efficiency
	Hold mash 152ºF for 1 hour using 1.25 Qts(168ºF)water per pound of grain.
Boil:	65 minutes	SG 1.043	6.75 gallons
	3 lb. 8 oz. Dark malt extract 1 lb. 0 oz. Rice extract 3 oz. Malto-Dextrin
	Rehydrated Irsih Moss is added to boil (45 Min)
Hops:	1 oz. Willamette (5.1% AA, 65 min.) .5 oz. Tettnanger (4.9% AA, 45 min.) .75 oz. Tettnanger (4.0% AA, 30 min.) .5 oz. Tettnanger (4.9% AA, 20 min.) .25 oz. Tettnanger (aroma)
Yeast:	Liquid starter - ~550ml - Bavarian Lager 2206 Wyeast
Log:	Ferment @ 45ºF for 10-12 days. Transfer to secondary and keep at 56ºF until airlock activity appears, then lower temp to 35ºF, (decreasing temp 5ºF per day until 35º is achieved) and lager for 5-6 weeks before bottling.
Carbonation:	2.6 volumes	Corn Sugar: 4.36 oz. for 5.00 gallons @ 58°F
	For a sweeter flavour add .5 oz molasess to priming (corn sugar) solution! HIGHLY RECOMENDED!
Tasting:	1st time I did this recipe it was ok but I drank it 3 weeks after bottling. The second time I aged it for 3 months - - - - PERFECT 10000% better!

Recipe posted 02/21/01.