Batch 94 Oktoberfest

6 gallons

10 lbs best malz dark Munich
1/2 tsp cacl

SRM 10

Mash 10 mins 132 df, 70 mins 152 df, pH 5.0

Boil 75 mins
60 mins 1/2 oz magnum 12.6%aa, 24 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz mt hood 5.5%aa, 5 IBUs

29 IBUs

Og 1.056, 5.8 gallons add 1 qt for OG 1.053 into fermenter, 87% bhe

abv est 5.1%

Pitch at 62 df with w2633 in 2 Qts starter, leave at 55 df.  Full krausen at 15 hours, 55 df.

Rack to secondary 12/8, rest at 68 df 2 days.  Move to 55 df 12/10, drop 1 df per day until 12/29, lager at 35 df from there.

Bottle 1/16/15 with 70 gr table sugar, yield 668 oz, 2.5 vols co2.