Recipe Type: All Grain
Yeast: Wyeast 2206
Yeast Starter: 2L stirplate starter
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.0
Original Gravity: 1.056
Final Gravity: 1.010
IBU: 27.3
Boiling Time (Minutes): 60
Color: 7.6 SRM
Primary Fermentation (# of Days & Temp): 21 days at 50°
Additional Fermentation: 48hr D-rest at 64°
Tasting Notes: Malty, creamy mouthfeel and nice bitterness initially, slight sweet finish overall.

Oktoberfest Beer Tent Beer:

8.00 lbs. Pilsener
2.00 lbs. Dark Munich Malt
0.25 lbs. Cara-Pils Dextrine Malt
0.19 lbs. Melanoidin Malt

Hops:
2.00 oz. Hallertauer, Whole leaf, 3.50AA , First wort hop addition

Mash:

Mash Type: Single Step

Qts Water Per Lbs Grain: 1.35

Saccharification Rest Temp : 150° Time: 60
Mash-out Rest Temp: 212° Time: 10
Sparge Temp : 170° Time: 10

Sorry about the condensation on the glass:



This was my first attempt at cheating a decoction mash by using melanoidin malt, I feel it turned out pretty damned well and kept the brew day within reason. There may be a few tweaks next batch, but it is pretty solid in my opinion and is well recieved by all who tasted the samples. the head is a crisp white color and rather thick, with a nice steady stream of bubbles, excellent lacing, a nice bitterness initially with the malty aroma and flavor keeping pace as the beer warms.

This beer was racked off the yeast after the D-rest into a secondary and was then cooled 2-3° per day to lagering temps, transferred to a keg and carbed to 2.4 volumes and lagered for a minimum of 6 weeks. this batch (minus a few samples) will lager the full 6 months until Oktoberfest.

Although a little low on the OG, this is an attempt at an easy drinking simple festbier to enjoy with friends and family, since I was more concerned with those aspects it is a bit shy of the style.

Note: the recipe is for a 5.0 gallon batch, my OG numbers however are for 5.5 gallons with 80% efficency. The values for 5.0 gallons should be 1.057 OG based on 75% eff.