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Recipes 

After a couple of tries this is what I have. I think it is pretty close to Schlenkerlas Märzen...

Das RauchBier

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.56
Anticipated OG: 1.067 Plato: 16.44
Anticipated SRM: 15.0
Anticipated IBU: 29.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.6 10.00 lbs. Smoked(Bamberg) Germany 1.037 9
15.9 2.00 lbs. Munich Malt Germany 1.037 8
4.0 0.50 lbs. CaraMunich III Germany 1.034 55
0.5 0.06 lbs. Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Pellet 4.70 29.0 60 min.


Yeast
-----

White Labs 820-2 Octoberfest - Marzen


Mash Schedule
-------------

Mash Name: Zweimaischverfahren

Total Grain Lbs: 12.56
Total Water Qts: 21.66 - Before Additional Infusions

Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash-in 5 30 131 131 Infuse 138 21.66 1.72
Decoction 25 60 155 150 Decoc 210 8.43 0.65
Mash-out 5 30 170 170 Decoc 210 8.57 1.82


Total Water Qts: 21.66 - After Additional Infusions
Total Mash Volume Gal: 6.42 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

This recipe was the first try for me doing a decoction mash. Kaiser's video was invaluable in learning the techniques. If you haven't done one yet, watch the video two or three times and take notes.
Additionally I lager the beer for 4-6 weeks. With this high of a smoked grain content it can be a little harsh when green. This is with out a doubt my most complemented brew...First timers are amazed at the flavor (especially when served with smoked meat or barbeque).