Herbstbier der Bogenschütze

Translated "Bowhunter's Autumn Beer"

The triple decoction mash technique gives this Oktoberfest style ale a authentic malt profile which will be balanced with the addition of noble hops. Couple that with a rather generous alcohol content, and this beer will make antlers grow when telling the stories of the day's hunt. Prost!

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Herbstbier der Bogenschütze		Style:	Märzen/Oktoberfest
Type:	All grain		Size:	5.5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	19 IBU
OG:	1.054		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	1 tsp gypsum and 1 TBS 5.2 Mash Stabilizer
Grain:	5 lb. German Pilsner 2 lb. German Vienna 2 lb. German Munich 8 oz. Belgian CaraMunich 8 oz. Belgian CaraVienne
Mash:	80% efficiency
	Triple Decoction Mash. Step 1 - Acid Rest: Mash in at 97F, hold for 60 minutes. Step 2 - Protein Rest: 20 minutes into Acid Rest, pull decoction, heat to 158F, allow 20 min conversion rest, then continue heating until boiling. Boil 10 minutes and stir back into mash tun. Hold at 120F for 60 minutes. Step 3 - Sacchrification Rest: 20 minutes into Protein rest, pull decoction, heat to 158F, allow 20 min conversion rest, then continue heating until boiling. Boil 10 minutes and stir back into mash tun. Hold at 157F for 60 minutes. Step 4 - Mash Out: Pull 2 quart decoction and add to 2 quarts of boiling water. Boil 10 minutes and stir back into mash tun. Hold at 165F for 10 minutes. Step 5 - Sparge: Continuous sparge with 170F water to collect 7.55 gallons in brewpot.
Boil:	60 minutes	SG 1.040	7.5 gallons
Hops:	.5 oz. Tettnang (4.25% AA, 60 min.) .5 oz. Tettnang (4.25% AA, 30 min.) .5 oz. Hallertauer Tradition (5% AA, 15 min.)
Yeast:	Kolsch Ale yeast in a 1 qt starter.
Log:	Primary 10 days at 55F, Secondary 10 days at 50F.
Carbonation:	Keg and force carbonate.

Recipe posted 10/01/10.