Oface Ofest NHC06
Category 3: European Amber Lager
Gold Medal NHC 2006
Sponsored by: How to Brew by John Palmer
Kris England, The Pete, Minneapolis, Minn., Oktoberfest/Märzen, Saint Paul Homebrewers Club
"Oface Ofest"
Oktoberfest
Ingredients for 10 U.S. gallons (37.8 liters)
22.5 lb (10.2 kg) U.S. Vienna malt
0.75 oz (21 g) Magnum whole hops, 14% alpha acid (60 min.)
White Labs WLP 833 German Bock lager yeast
Forced CO2 to carbonate
Original Specific Gravity: 1.056
Final Specific Gravity: [Unknown]
Boiling Time: 180 minutes
Directions
Employ a triple-decoction mash with rests at 95° F (35° C), 110° F (43° C), 144° F (62° C), 158° F (70° C) and 165° F (74° C).
Judges' Comments
"I liked this beer. Bold malt with good balance in the hops. Very slight oxidation."
"Overall a good example of style. Flavor hops could be reduced-too much hop flavor for style. Slightly acidic finish."