lager, oktoberfest, vienna, maerzen, all-grain
Source: Marc de Jonge (email@example.com), HBD
Issue #1156, 6/4/93
I decided to throw in
another recipe for munich oktoberfest. This one is so simple it's
hardly a recipe but the taste comes out great: Strong malty flavour,
might do with a bit more hops, the taste is definitely 'in style'
(so the style might do with a bit more hops.
The malts I've used for this recipe are Belgian munich and
Munich munich, they come out a bit different (the German version
was somewhat darker), but very nice.
Ingredients: (for 20 litres)
- 5.5 kg Munich malt
- 40 g Hallertau hops (whole, 5.1% alpha)
- lager yeast
I make this with a 2-stage decoction mash, fairly high temperature
(for German beer).
Add strike water to get a temperature of 53C
(pH of the mash around 5.4) while 60% is at this temp. Do a quick
infusion step of 67C with 40% of the mash (20 mins),
boil (20 min) and back,(temperature should be around 67C)
rest 45 mins,
boil 1/3 of the mash for 10 minutes,
back and rest 20 minutes (around 72C), sparge.
Add 30 g of hops at the beginning of the boil, the remainder
some 20 minutes before the end.
Pitch bottom fermenting yeast, primary at 14C, secondary at 9C,
lager at 6C for a month.
- O.G.: 1.053-1.057
- F.G.: 1.012-1.014