Oktoberfest Ale

This is an easy to brew ale version of the classic fall favorite Oktoberfest/Maerzen style brew.

Brewer:	Aaron Purcell		Email:	-
Beer:	Oktoberfest Ale		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	29 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Bottled spring water
Grain:	6 lb. German Pilsner 1 lb. 12 oz. German Munich 12 oz. Dextrine malt (Cara-Pils)
Mash:	83% efficiency
	Single infusion mash with 8.5 quarts of strikewater at 169°. Stabalized mash to approximately 152° and let rest for 60 minutes. Sparged with 4.25 gallons at 170°.
Boil:	60 minutes	SG 1.044	6 gallons
Hops:	1 oz. Mt. Hood (4.5% AA, 60 min.) .5 oz. Mt. Hood (4.5% AA, 30 min.) .5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	WLP862 Cry Havoc
Log:	Fermented 10 days in primary at 72° followed by 14 day secondary fermentation at the same temperature. Kegged following secondary.
Carbonation:	Chilled to approximately 45° and pressurized to 11.5 PSI for approximately 2.3 volumes.
Tasting:	Fermented too warm due to lack of temperature control. Color is definately darker than 4SRM and looks very much like a good Maerzen. Flavor and body are medium on the palate and malty. Very clean finish. 29IBU does not show through much - very light hop flavor and aroma. Too much ester and fruit flavor for the style. Pretty sure this is a result of high fermentation temperature, but yeast could be an issue as well. Overall a very tasty and easy drinking brew.

Recipe posted 10/19/08.