(6 gallons, extract with grains) 
OG = 1.065, FG = xxx, IBUs = 22, SRM = 10, 6.5% abv

Ingredients 
2 x 3.52 lb cans John Bull light malt extract syrup
2.0 lb light DME
1.0 lb. Vienna malt 
2.0 lb. Munich malt
10 oz 40L crystal malt
1.0 oz Hallertauer hops for 60 min (3.5% alpha acid) 
1.0 oz Hallertauer hops for 40 min (3.5% alpha acid) 
1.0 oz Hallertauer hops for 20 min (3.5% alpha acid) 
1 tsp Irish moss for 60 min.
Wyeast 2308 (Munich Lager)
1.33 cups of light DME for priming 

Step by Step
Smacked yeast at 2pm day before.
Created 16oz starter wort.  Pitched at midnight before.
Steep crushed malts in 6 quarts water at 150º F for 45 minutes. (use more water, and do partial mash with protein rest)
Remove grains from wort, add malt syrup and bring to a boil. 
Add hops at prescribed intervals, using muslin hop bags.
When done boiling, cool using chiller.
Put hop bags in strainer, and ladel wort over hop bags (for increased hoppiness and filtration) 
Cool the wort to 80º F, filter into fermenter, and pitch starter at 4:30 pm

Notes:
Original gravity of 1.042 (substantially lower than desired) due to 6.25-gallon size.
Still having problems with mash temperature control
TODO: Use 1.5 quarts of mash water per pound of grain.
TODO: use kegerator temperature control


Sunday 
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- pitch yeast 4:30pm
- no appreciable fermentation at 10pm

Monday
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- going crazy at 7:30 am
- put in kegerator at 6pm (plug in at this time ~75deg)
- 56deg as late as 3am

Tuesday
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- 7:15am 50deg
- 6pm 46deg (unplugged kegerator at this point)
- midnight 60deg (plug in kegerator here)

Wednesday
---------
- 7:15am 46deg
- 5:30pm 49deg

Thursday
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- 7:15am 48deg
- 5:45pm 47deg

10/4/05
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- transferred to keg, and set temp to 38 F.
- FG of nearly 1.030!!!!!
- tastes like it's right on track to be a really good Marzen, 
	but there's 0.020 grav of sugar left!!!