Recipe Type: Partial Mash
Yeast: WL Oktoberfest
Yeast Starter: Indeed
Additional Yeast or Yeast Starter: why not.
Batch Size (Gallons): 5 gallons
Original Gravity: 1.061
Final Gravity: 1.015
IBU: 22.4
Boiling Time (Minutes): 30
Color: Dark Amber
Primary Fermentation (# of Days & Temp): 21 @ 54F
Additional Fermentation: Til Sept?
Secondary Fermentation (# of Days & Temp): 30 @ 37F

MALTS
.5 lbs Munich Malt
.5 lbs Cara Munich Malt
.5 lbs Cara Pils Malt
1 lb Crystal 60 Lovibond

EXTRACTS
3 lbs Amber DME
3 lbs Pale DME

Hops
.75 oz SAAZ 30 min.
1.5 oz TETTNANG 30 min.
*sorry I never read AA info*

Mash all grains for 60 minutes at 154F in 2 gallons of water.

**At 30 Minutes, remove 2 cups of grain and 1 cup of liquid to a separate skillet on med high heat. Stir this constantly until it noticeably darkens and the liquid is gone.

Add "decocted"(not a true decoction) grains back, trying to maintain 154F.

Boil for 30 minutes adding all hops for the full 30 minutes.

Add all DME after 15 minutes.

Cool to 56F or very close to it before pitching.

Lager.