Recipe Type: All Grain
Yeast: Wyeast 2633 Octoberfest Blend
Yeast Starter: BIGGUN
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 21
Boiling Time (Minutes): 90
Color: ~5
Primary Fermentation (# of Days & Temp): 18
Secondary Fermentation (# of Days & Temp): 2-3 Months
Tasting Notes: Sweet bready pilsner malt with a little Munich toastiness and Saaz spiciness.

Malts
7.5lbs Weyermann Pilsner (1.7-2.4)
1.5lbs Weyermann Munich I (5.6-7.2)
.25lbs Carapils (might use .5lbs next time)

Hops
1.0oz Saaz 5.5% @ 60 minutes - 20.1 IBU
.20oz Saaz 5.5% @ 5 minutes - .9 IBU

Wyeast 2633 is a sulfur bomb that was still apparent after 1 month of lagering. After almost 3 months it was all gone and very tasty. My mother, aka BMC and the SWMBO, aka Sangria both liked it. Out of all of my beers it is the first lower hopped pilsner based beer they liked. I'm going to try and squeeze in a double batch in early April for a late June party.