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Oktoberfest Recipe

Recipe Info

Recipe Image

Oktoberfest

by SumoFrog on 8/18/2019

from tasting notes

Recipe Type: All Grain

Batch Size: 5.25 Gallon(s)

Boil Size: 6.5 Gallon(s)

Boil Time: 60 min

Efficiency: 66%

All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Munich Light - DE, Munich Dark - DE, Vienna - DE, Belgian Aromatic - BE, CaraMunich I - DE, Hallertau Hops, Wyeast Bohemian Lager 2124 Homebrew Yeast, Irish Moss, Yeast Nutrient.

Fermentables

25% - Pilsner - DE

lbkg 3

ppg 38

L 1

use Mash

17% - Munich Light - DE

lbkg 2

ppg 37

L 6

use Mash

17% - Munich Dark - DE

lbkg 2

ppg 37

L 15

use Mash

25% - Vienna - DE

lbkg 3

ppg 37

L 4

use Mash

8% - Belgian Aromatic - BE

lbkg 1

ppg 37

L 32

use Mash

8% - CaraMunich I - DE

lbkg 1

ppg 34

L 39

use Mash

12 lb kg total fermentables

Hops

Hallertau

oz g 1

type Pellet

usage Boil

time 60 min(s)

AA 4.5

IBU 15.5

Hallertau

oz g 1

type Pellet

usage Boil

time 20 min(s)

AA 4.5

IBU 9.4

2 oz g total hops

IBU Formula:

Yeast

name Wyeast Bohemian Lager 2124

attenuation 71%

Other Stuff

Irish Moss

amount 1

unit each

usage Boil

Yeast Nutrient

amount 0.5

unit each

usage Boil

Mash Steps

Temp

heat Direct Heat

temp °F temp °C 122

time 20 min

Temp

heat Direct Heat

temp °F temp °C 150

time 60 min

Temp

heat Direct Heat

temp °F temp °C 168

time 10 min

Special Instructions

1.

Starter 24 hours in advance

2.

4 gallons of water @ 125 w/ 1 crushed campden tablet

3.

Add crushed grain and mash according to above schedule

4.

Sparge approx 5 gallon - target pre-boil 1.055

5.

60 minute boil - 1st hop addition

6.

Add 2nd hop addition @ 20 min remaining. Wort chiller in boil also.

7.

Add yeast nutrient & Irish Moss at 15 min remaining

8.

Chill to 70 and pitch yeast starter

9.

Start lagering process at 55 degrees

10.

Aug 26 OG 1.056, Sep 2 Gravity 1.013 - Pulled from fermentation at 55 degrees

11.

Dicetyl rest at 67 degrees

Tasting Notes (1)

Tasted on 10/23/2019 by SumoFrog

Notes:

Try 142 degrees for drier finish as well as less dark malt

Recipe Facts

Oktoberfest

5.25 Gallons Liters Batch Size
6.50 Gallons Liters Boil Size
60 min Boil Time
1.056 OG
1.016 FG
24.8 IBU (tinseth) Bitterness
0.44 BG:GU
13.5° SRM Color
66% Efficiency
5.1% ABV Alcohol
188 per 12oz Calories

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