Festovall

Brewer:	Christo		Email:	-
Beer:	Festovall		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.2 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	28 IBU
OG:	1.054		FG:	1.016
Alcohol:	4.9% v/v (3.8% w/w)
Grain:	3.5 lb. German Pilsner 3.5 lb. German Vienna 3 lb. German Munich .25 lb. Melanoidan Malt .5 lb. Belgian CaraMunich
Mash:	70% efficiency
	3.9 gal @ 150F, then 0.5 gal to bring up to 168F, then 3.1 gal batch @168F
Boil:	60 minutes	SG 1.045	6.2 gallons
Hops:	5.7g Magnum (11.2% AA, 60 min.) 28.4g Hallertauer Hersbrucker (3.3% AA, 45 min.) 14.2g Hallertauer Hersbrucker (3.3% AA, 30 min.) 14.2g Hallertauer Hersbrucker (3.3% AA, 15 min.)
Yeast:	WL830 initially planned (bad vial - starter smelled like bandaids) Went with combonation S23 and Superior Lager dry yeasts
Log:	Fermentis and others say to ferment S-23 dry lager yeast in upper 50's vs. true lager temps, so went 2 weeks at 58-60, then 6 weeks @ 48 secondary. Lagered 6 more weeks at 40F. Was clear and tasty after primary, then turned hazy after secondary, seeming to "pick something up" then.
Carbonation:	med carb
Tasting:	As mentioned in log, beer was very clear, nice and malty coming out of primary. Turned hazy during secondary in fridge and picked up a DMS note. Not sure if due to a bug in carboy/tubing or that I partially covered the boil pot. Lagering helped with both flavor and clarity but still got dinged in comps for DMS in aroma & haze (scored 32), though flavor was spot on. Very tasty and similar to Brooklyn's ofest offering this year, though I think I would add more melanoidan next time to really boost the malt profile (or do decoction).

Recipe posted 11/24/08.