Umlaut Oktoberfest

My first attempt at an all-grain O'fest. Notably, it uses quite a lot of
Melanoidin malt (10%) because I had lots of it (and no Munich malt...).

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Umlaut Oktoberfest		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	18.2 liters
Color:	19 HCU (~11 SRM)		Bitterness:	26 IBU
OG:	1.055		FG:	1.013
Alcohol:	5.4% v/v (4.3% w/w)
Water:	-- Dechlorinated with SodMet and CaCl2-ed to 50ppm Ca++
Grain:	2.7kg Australian Pilsner malt 1.0kg Hoepfner Vienna malt 400g Weyermann Melanoidin malt 90g Weyermann CaraAroma malt
Mash:	78% efficiency
	Sweet Decoction mash: 67ºC (down to 63ºC) for 30min. Pull 1/3 thick decoction, boil 15min, then return. 72ºC (down to 70C) for 20min.
Boil:	80 minutes	SG 1.047	21.2 liters
	-- 1/2 tsp. Irish moss last 15min -- 1/2 tsp Wyeast nutrient
Hops:	30g Hallertauer Mittelfruh (4.7% AA, 60 min.)
Yeast:	-- 200mL thick slurry of Wyeast Budvar lager (WY2000), 3rd generation.
Log:	-- Pitched and aerated at 12ºC; reaerated 6 hours later. -- Fermented from 1.055 -> 1.020 at 8-9ºC for very clean profile. -- 2-3 days diacetyl rest at 18ºC to FG. -- Bottled, carbonated, then lagered for 4 weeks at 2ºC.
Carbonation:	-- 16L beer at 9ºC primed with 1.0L spiese for approx. 2.5 vol CO2.

Recipe posted 09/15/05.