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:	14 HCU (~9 SRM)		Bitterness:	23 IBU
OG:	1.058		FG:	1.013
Alcohol:	5.8% v/v (4.6% w/w)
Water:	1 tsp Gyspum in mash.
Grain:	2 lb. German Pilsner 2 lb. German Munich 12 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraVienne 1 oz. Belgian Special B
Mash:	60% efficiency
	Mash grains at 121° 30 Mins. 150° 15 Mins. 5 mins. at 165° Sparge out at 175°
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
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.)
Yeast:	White Labs Lager Yeast
Log:	Yeast works best between 52-58° Lager 40° (if possible) 5 months or until October.
Tasting:	Incredible

Recipe posted 01/27/01.