This is an Oktoberfest beer made with the more traditional half Munich and half Vienna/Pilsner malts. My original gravity turned out a little high, because my efficiency was greater than expected. Tasting notes to follow!!
Fermentables
49% - Dark Munich - DE
12
36
10
Mash
20% - Vienna - DE
5
37
4
Mash
27% - Pilsner - DE
6.5
38
1
Mash
2% - CaraMunich II - DE
0.5
34
46
Mash
1% - Biscuit Malt - BE
0.25
36
23
Mash
1% - Acidulated Malt - DE
0.25
27
3
Mash
Hops
Tettnang
1.75
Pellet
Boil
60 min(s)
4.5
11.3
Hallertau
1.5
Pellet
Boil
60 min(s)
4.5
9.7
Yeast
Wyeast Bohemian Lager 2124
71%
Wyeast Bohemian Lager 2124
71%
Other Stuff
Irish Moss
2
each
Mash
Mash Steps
heat to 122
Decoction
122
25 min
mash @152 for 90 min.
Decoction
150
90 min
raise mash temp to mash out
Decoction
168
15 min
Special Instructions
1.Make a large starter, and cool wort to 60 degrees. Pitch yeast.
This is my third shot at Oktoberfest beer. I had some issues controlling my temperature, but I managed to get the lagering phase done Ok. I made 12 gallons and the feedback I received from my garage groupies and family was phenomenal, to say the least! I received this recipe from a fellow brewer (Tim) and it is what I would call a traditional Oktoberfest grain bill. I will definitely make this one again next year without changing anything. Cheers, and thanks, Tim!!
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