Oktoberfest, v.3

Brewer: Pat Skahan
Batch Size: 5.00 gal	Style: Märzen ( 6A)
Boil Size: 7.46 gal	Style Guide: BJCP 2015
Color: 12.0 SRM	Equipment: Pat Skahan's Brewhouse
Bitterness: 22.7 IBUs	Boil Time: 90 min
Est OG: 1.053 (13.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)	Fermentation: Lager, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.12 gal	House (well) Water - Softened	Water	1
4.00 ml	Lactic Acid (Mash 60 min)	Misc	2
2.25 g	Chalk (Mash 60 min)	Misc	3
0.20 g	Calcium Chloride (Mash 60 min)	Misc	4
5 lbs	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	5
2 lbs	Vienna Malt (Avangard) (3.0 SRM)	Grain	6
1 lbs 3.20 oz	Munich 10L (Briess) (10.0 SRM)	Grain	7
12.80 oz	Munich I (Weyermann) (6.0 SRM)	Grain	8
8.00 oz	Biscuit Malt (23.0 SRM)	Grain	9
8.00 oz	Victory Malt (biscuit) (Briess) (28.0 SRM)	Grain	10
8.00 oz	Wheat - White Malt (Briess) (2.5 SRM)	Grain	11
2.00 oz	Carafa Special II (Weyermann) (415.0 SRM)	Grain	12
0.50 oz	Hallertauer Mittelfrueh [2.8%] - Boil 75 min	Hops	13
0.50 oz	Saaz [3.4%] - Boil 75 min	Hops	14
3.44 g	Chalk (Boil 60 min)	Misc	15
1.00 tsp	Irish Moss (Boil 30 min)	Misc	16
0.50 oz	Hallertauer Mittelfrueh [2.8%] - Boil 30 min	Hops	17
0.50 oz	Saaz [3.4%] - Boil 30 min	Hops	18
1.0 pkgs	Octoberfest/Marzen Lager (White Labs #WLP820)	Yeast	19

Made starter on 8/4/21. Est. ABV=5.8%, SRM=12.3, IBU=18.6.

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