2006 Oktoberfest (II)
OG = 1.072, FG = 1.0??, IBUs = 22?, SRM = 10, 7% abv

6 lb Pilsner malt
5 lb Vienna malt
4 lb. Munich malt
8 oz carafoam
1 oz chocolate malt
1 tsp gypsum in mash water, though most of it stayed in mash water pot
	(though was later used in sparing)
1/8 oz Saaz 3.5% AA  (60 mins)
1/2 oz Tettnanger  4% AA (60 mins)
3/8 oz Tettnanger 4% AA (40 mins)
1/4 oz Hallertauer 3.2% AA (40 mins)
1/4 oz Saaz 3.5% AA (20 mins)
1 tsp Irish moss for 15 mins
1 tsp yeast nutrient 15 mins
Wyeast 2308 (Munich Lager)

NOTE: this turned out WAAAY too dark.  Remove the chocolate.
Also, the hop additions were basically calculated to get rid of the 
Hallertauer, Tettnanger, and Saaz pellets I had.  It may be a bit too
much for the beer, but hopefully not.

Mash very thick with 168F water, to 146F for 30 mins.
Add 3/4 gal 210F water to raise mash temp to 156F for 20 mins.
Add another 3/4 gal at 210F to mash out for 10 mins.

Ferment at 50F in primary for two weeks
Rack into secondary until...

9/28/06 keg
-----------
- SG 1.015
- really, really good
- some initial bitterness, but ends really, really malty