Oktoberfest

Source: Bob Plewnarz
Recipe added: 04/02/98
Email: heypiper@aol.com

Fairly light color belies substantial maltiness. Slight sugariness is balanced by clean hop bitterness. A little fruitiness is present but not unpleasant in this beer.

Specifics

Recipe type: All Grain
Batch Size: 5 gal.
Starting Gravity: 1.055
Finishing Gravity: 1.018
Time in Boil: 1 hr.
Primary Fermentation: 7 days @ 48-50F
Secondary Fermentation: 21 days @ 38-42F
Additional Fermentation: 30 days @ 35F

Ingredients:

2 lb. American 2-Row
6 lb. Munich 8*L
1 lb. German crystal 9*
1 lb. German crystal 37*
6.5AAU Perle 60 mts. (approx. 1 oz @ 7.2 alpha)
1/2 oz Hallertau 10 mts. (4.2 alpha)
1/2 oz Tettnanger 0 mts (5.1 alpha)
Wyeast 2308 starter
soft water

Procedure:

Heat 12 qts. brewing water to 132F. Add grains and stabilize temp @ 122F. Hold 20 mts. Remove 1/3 of the thickest mash to a separate kettle. Heat to 155F and hold 20 mts to dextrinize. Heat to 170F in 10 mts. Heat to boiling. Add to main mash and stabilize temperature @ 155F. Hold 60 mts. Rack off thinnest portion of mash. Heat to boiling. Add to main mash and stabilize @ 170F. Hold 10 mts. Transfer to lauter tun. Sparge with 5 gal 170F brewing water. Collect approx. 6.5 gal. wort. Boil with additions noted above. Add 1/2 tsp irish moss during last half of boil. Force cool to < 70F. Pitch yeast sediment into aerated wort and begin fermentation @ 48F ambient. Rack into secondary after 7 days. Ferment 14 days @ 38-42F. Add 1/2 oz. brewer's silica gel. Ferment additional 7 days. Rack into 5-gal. keg. Lager30 days @ 35F. Force carbonate.

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