This is the third iteration of my flagship Marzen/Oktoberfest beer that I brew for a yearly bash full of homeade sausage and beer.  I was really happy with the balance of rich toasted malt with a moderately light drinkability in this year's version.  I think I may try to dry it out a touch more next year but overall Im pretty happy where this recipe stands.

The recipe is based on notes I solicited from Kevin Davey who brewed amazing lagers up at Chuckanut Brewery before heading down to Firestone Walker last year.  Big thanks to Kevin who put me on the right track here.

This beer also was an Honorable Mention in Novembeerfest '12, Im very curious to see the scoresheet since I'm not certain what an HM denotes.

Schielketoberfest Marzen Recipe
6 gal
70% Efficiency
OG 1.057
FG 1.015
IBU- 25

Grist
12 lbs Weyermann Vienna Malt (3.5 SRM)
1 lb Weyermann Pilsner Malt (2 SRM)
1 lb Weyermann Munich Malt (9 SRM)

Mash
Single decoction, I pull my decoctions based on brewing software suggestions but add back to to the main mash a bit at a time until I hit the desired mash temp:

• Mash in thin at 142F with 2qts per gal liquor
• Pull Decoction and add back to hit 158F Rest
• Heat to 168F for Mashout
  
• Vourlauf and sparge

Boil Additions

• 50g Tettnang (4.8% AA) @ 60 min
  
• 1 Tablet Whirlfloc @ 20min remaining

Ferment

• Chill to 48F, I chill to ~60 with a plate chiller and then pop it in the lagering fridge overnight to knock it down to 48F
• O2 for 60sec
  
• Pitch ~500 Billion yeast cells of 2nd gen German Bock lager (Thanks for the cake Nick!)
  
• Ferment cool (50F) until activity starts to slow- about 9 days
• Raise to (62F) to finish out and clean up
• Cool over a few days to lagering temp (31F), rack to keg and store at lager temp for 1 month

Carbonate to 2.5 Vol