Description:

(Brewed May 26, 2012). The Saaz come through in a big way. Also some subtle esters from the champagne yeast. Pretty good, but definately not a true Oktoberfest brew.

Ingredients:

• 3 lbs 8.0 oz - Munich Malt - 20L (20.0 SRM) (Grain)
• 3 lbs 8.0 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 3 lbs 8.0 oz - Vienna Malt (5.0 SRM) (Grain)
• 8.0 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 8.0 oz - Toasted Malt (27.0 SRM) (Grain)
• 0.0 oz - Corn Sugar (Dextrose) (0.0 SRM) (Grain)
• 0.4 oz - Magnum [14.0%] - Boil 60 min (Hops)
• 0.25 tsp - Irish Moss (Boil 15 min) (Misc)
• 1.0 oz - Saaz [7.8%] - Boil 10 min (Hops)
• 2 pkgs - Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.062 (15.2° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 6.4%
Color SRM: 11.6  Color Sample 
Bitterness IBU: 27.2
Recipe Type: all-grain
Yield: 4.70 US Gallons

Source: Jay Dampier