Created this off of a recipe I found on home brew talk, with a few tweaks. This is a malt forward Oktoberfest, rich, but not too sweet, and very refreshing!
Fermentables
38% - Briess Vienna Malt
4
36
4
Mash
28% - Pilsner - US
3
34
1
Mash
28% - Munich - Light 10L - US
3
35
10
Mash
5% - CaraMunich - BE
0.5
34
56
Mash
1% - Carafa II - DE
0.125
32
412
Mash
Hops
Tradition
1
Pellet
Boil
50 min(s)
6
22.1
Saaz
0.5
Pellet
Boil
10 min(s)
3.8
2.7
Yeast
Wyeast Bavarian Lager 2206
75%
Other Stuff
Irish Moss
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Protein rest of 124, 20 min, then pull first decoction, raising temp to 156 for 10 min, then bring to a boil
2.Add decoction back to mash, raising temp to ~156, hold for 35 min. Pull second decoction, bring to a boil
3.Add second decoction back to mash to raise mash temp to ~168 or slightly higher for mashout
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