Oktoberfest Style Ale

I wanted an Oktoberfest, but lack lagering facilities, so here it goes.

Brewer:	Justin Sieglaff		Email:	-
Beer:	Oktoberfest Style Ale		Style:	Märzen/Oktoberfest
Type:	Partial mash		Size:	5.25 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	29 IBU
OG:	1.057		FG:	1.014
Alcohol:	5.6% v/v (4.4% w/w)
Water:	None
Grain:	1 lb. American 2-row 1 lb. German Vienna 3 lb. German Munich 1 lb. CaraMunich
Mash:	55% efficiency
	Partial mash: 1)Brought 6 quarts of water to 168F and placed 6lbs of grains into very large grain bag and placed into 3 gallon stainless pot. Stirred grain very well until completely wetted. 2)Temp was ~156F, added 2 cups cool tap water, temp now 153F 3)Placed lid on pot, put pot into 175F oven that was turned off 4)Removed after 1 hour, temp 150F. 5)Put grain bag with grain in 7 qt colander on top of 4 gallon brew pot and slowly laddled wort into grain and let strain into brew pot. 6)Repeated with 6/7 qts of 168F sparge water. 7)Brough boil volume up to 3.5 gallons
Boil:	60 minutes	SG 1.086	3.5 gallons
	3 lb. Light dry malt extract 1 lb. Amber dry malt extract
	Began 60 min boil, added bittering hops. Added extract with 30 mins remanining in boil. Added 1 tsp Irish Moss at 15 mins remaining.
Hops:	1 oz. Hallertauer (4.6% AA, 60 min.) 1 oz. Tettnanger (4.7% AA, 60 min.) .5 oz. Hallertauer (4.6% AA, 25 min.) .5 oz. Hallertauer (aroma)
Yeast:	Wyeast 1338 European Ale Smack Pack
Log:	Primary: 11 days (took a while for krausen to fall) Secondary: 13 days
Carbonation:	3/4 cup corn sugar
Tasting:	Tasted the beer at bottling, it was amazing. The best beer by far I've ever had at this point. I really think this will be amazing when carbed and ready to drink. The beer is brilliantly clear, a beautiful copper color with good malt taste and aroma. Hops seem to balance well.

Recipe posted 08/03/06.