"St. Seraphim" Octoberfest
Amber Lager

9 lbs. Two Row Lager Malt
5 lbs. German Pilsener Malt
2 lbs. Toasted Malt (20 min. @ 350F)
1 lb. German Munich Malt
2 lbs. Belgian Munich Malt
3 lbs. Cara-Pils
12 oz. Caramel 60 Malt
4 oz. Belgian Aromatic Malt
1.25 tsp. Gypsum
.75 tsp. Calcium Chloride
1.125 tsp. Chalk
1 tsp Irish Moss
1 oz. Hallertau or Hersbruck Hops
(FW) 6.4 IBU
2.5 oz. Hallertau or Hersbruck Hops
(60 min.) 14.8 IBU
3/4 cup Corn Sugar for Priming
2 packs. #2206 or WLP820 Lager Yeast
Single decoct at 150 degrees F. 1 Hr. Sparge.
90 min boil. Leave First Wort Hops
(FW) in during boil.
S.G. 1.060-65 IBU 20