Recipe Type: All Grain
Yeast: Wyeast 2206
Yeast Starter: Yes
Batch Size (Gallons): 11
Original Gravity: 1.070
Final Gravity: 1.014
IBU: 22.3
Boiling Time (Minutes): 90
Color: 10
Primary Fermentation (# of Days & Temp): 31 days at 52oF
Secondary Fermentation (# of Days & Temp): 122 days at 45oF
Tasting Notes: D'rest for two days @ 65oF. Nice & malty!

I've brewed this twice. First time was for my wedding in Sept., 2008, hence the name. I am on the last keg of this year's batch and it'll be bittersweet when that keg kicks! This has gotten high marks from those who've tried it. It's nice & malty and will be an annual March brew session. I'll post a picture later. Please note that this recipe is for eleven gallons.

Recipe: WeddingFest
Brewer: Mark Pannell
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (47.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.073 SG
Estimated Color: 10.0 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 86.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
12.50 lb Munich Malt - 10L (10.0 SRM) Grain 48.08 %
10.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 40.38 %
2.00 lb Vienna Malt (3.5 SRM) Grain 7.69 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 3.85 %
1.50 oz Hallertauer [6.00 %] pellets (60 min) Hops 12.8 IBU
2.00 oz Spalt Select [4.80 %] leaf (30 min) Hops 9.4 IBU
0.36 oz Irish Moss (Boil 15.0 min) Misc
17.18 gal Chicago, IL Water
1 Pkg Bavarian Lager (Wyeast Labs #2206) (Starter)

Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 26.00 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
15 min Protein Rest Add 31.00 qt of water at 146.1 F 134.0 F
90 min Saccrification Add 19.96 qt of water at 179.7 F 150.0 F
10 min Mash Out Add 15.56 qt of water at 196.6 F 160.0 F

Notes:
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Primary 31 days at 52oF. D'rest for two days @ 65oF. Secondary with gelatin 4 months @ 45oF or as close to 32oF as possible.