Update after the 3rd batch- It's tasty!!!
Here's the latest recipe:
Amt Name Type # %/IBU
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 36.4 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 2 27.3 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 18.2 %
1 lbs Brown Malt (65.0 SRM) Grain 4 9.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 4.5 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 6 4.5 %
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 7 21.7 IBUs
2.00 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
1.00 oz Hallertauer Hersbrucker [3.00 %] - Aroma Hop 9 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
Now that I've got a good handle on this recipe, I'm ready to start replacing Pilsner with equal portions of Vienna & Munich. I'll start by moving to 3# Pilsner. Once that's squared away, I think I'm going to run a decoction on the stuff to see how that works. I mashed at 154º last time, and I don't know if it made much of a difference, but I'll continue doing so.
I did slightly different variations on the "one ounce each of two noble hops" theme, and they all turned out nicely. I think the aroma addition will really shine with a maltier, bolder backbone. This version could do with or without it.
During the winter, with a nice chilly basement, I'll have a chance to run a Kolsch yeast on a batch or three as well. Must have plenty of this stuff! It shall henceforth be "house beer" instead of "oktober style ale" and shall be consumed year round. Maybe just bump the OG, run a decoction, etc. and make a Märzen with some lager yeast for next Oktoberfest so we can have the real deal?
Recent brews: Amber ale w/ honey malt, Dunkelweizen, Oktoberfest, Alt, Kölsch, English Brown, Rye IPA, Amarillo IPA. 55 gallons so far in 2013.