Schottoberfest

Often time limits the real brew you would like to do. This is my quick answer to a traditional Oktoberfest or Kolsch which is drinkable within 3 weeks. Friends and family have really enjoyed my Fall knock-off version of this style. It has defintely become a favorite of mine.

Brewer:	Lonnie Schott		Email:	lbschott@wans.net
Beer:	Schottoberfest		Style:	American Dark Lager
Type:	All grain		Size:	10 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	37 IBU
OG:	1.060		FG:	1.012
Alcohol:	6.2% v/v (4.8% w/w)
Water:	I like the term: "Got water? Use it!!!"
Grain:	11.1 lb. American 2-row 0.92 lb. Wheat malt 1.84 lb. American Vienna 7.40 lb. American Munich 0.92 lb. American victory 2.12 lb. American crystal 90L
Mash:	70% efficiency
	Steep toasted malt seperatly in .5 gal. of 150 degree water for 30 minutes. Mash other grains without toasted malt at 130 degrees for 20 minutes. Raise to 152 degrees for 40 minutes and then add toasted malt and sparge.
Boil:	60 minutes	SG 1.048	12.5 gallons
	Add Irish moss at 20 minutes.
Hops:	1.67 oz. Hallertauer Mittelfruh (5% AA, 60 min.) 0.84 oz. Northern Brewer (8.5% AA, 60 min.) 0.84 oz. Hallertauer Mittelfruh (5% AA, 30 min.) 0.84 oz. Hallertauer Mittelfruh (5% AA, 15 min.)
Yeast:	American Ale II pitched after oxygenation. I like oxygenation because it gets the fermentation process started quicker with much more vigor in the primary stage especially when making higher OG beers.
Log:	Primary fermention at 65 to 70 degrees for 7 to 9 days. Secondary fermentation at same temps for 10 to 15 days.
Carbonation:	Keg and cool for 48 hours before carbonating under 28 lbs. for 48 hours.
Tasting:	Malty ale with a nice hoppsy finish.

Recipe posted 09/28/01.