Scott and Troy's Oktoberfest

Brewer:	Scott Biedermann and Troy Hornsby		Email:	sbiederm@lycosmail.com
Beer:	Scott and Troy's Oktoberfest		Style:	Märzen/Oktoberfest
Type:	Extract w/grain		Size:	5 gallons
Color:	39 HCU (~19 SRM)		Bitterness:	11 IBU
OG:	1.064		FG:	1.011
Alcohol:	6.8% v/v (5.4% w/w)
Grain:	4.3 oz. Wheat malt 1.06 lb. American Munich 0.53 lb. Belgian Special B
Steep:	45 min at 165°
Boil:	60 minutes	SG 1.128	2.5 gallons
	5.32 lb. Light malt extract 2.66 lb. Amber malt extract
	2tsp Irish Moss at 15 min remaining in boil
Hops:	.5 oz. Hallertauer (4.25% AA, 40 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 20 min.) .5 oz. Tettnanger (4.5% AA, 10 min.)
Yeast:	Wyeast 1338 European Ale Starter: 1.3c LDME + 8c water
Log:	In primary for 5 weeks (out of town), in secondary for 1 month. Therefore, needed additional yeast for conditioning. Added 5g. dry Nottingham reconstituted in 1c boiled/cooled water along with 1.25c boiled/cooled water + 3/4c priming sugar + 1tsp yeast nutrient
Tasting:	Very smooth! Described as very easy to drink. Great aroma.

Recipe posted 12/23/98.