Oktoberfest

Source: Tim Neall
Recipe added: 11/06/99
Email: tkneall@erols.com

I'm pleased with my first beer done with the decoction mash method. It is a nice orange beer with an offwhite head and a very malty aroma. I detect a little fruitiness, which my come from refermentation in the bottle. I had to add a little yeast. It is a little overcarbonated, at least to my tastes. As it has been a while since I had a commercial Oktoberfest, I hesitate to say it is great, but it is certainly within style guidelines and it tastes good. Decoction really does give it a nice malty character. Any comments or thoughts you have would be welcomed.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1056
Finishing Gravity: 1012
Time in Boil: 60 minutes
Primary Fermentation: 3 weeks @ 46 degrees
Secondary Fermentation: 1 week @ 46 degrees
Additional Fermentation: 8 weeks @ 33 degrees

Ingredients:

5 lbs. 2 row malt
5 lbs. Vienna malt
1/4 lb. light German crystal
1/4 lb. caramunich malt
2 oz. hallertau pellets (3.4%)
2L starter Wyeast Bavarian Lager

Procedure:

Mash in and rest at 122 degrees. Pull first decoction. Rest at 150 degrees for 20 minutes. Bring to boil. Boil for 5-10 minutes. Add back to mash. Stabalize temperature at 140 degrees. Rest for 10 minutes. Pull second decoction. Raise temperature to 150 degrees. Rest for 10 minutes. Bring to boil and boil for 10 minutes. Return decoction to mash. Stabalize mash at 156 degrees. Rest until conversion is complete. Pull thinnest third of mash. Bring to a boil and add to mash. Stabalize temperature at 168 degrees. Rest for 10 minutes. Sparge with 4 gallons of water. Bring wort to a boil and add hops. Boil for 60 minutes. Force cool and transfer to primary. Aerate with pure O2 and pitch yeast. Ferment until almost finished and transfer to secondary. Raise temperature to 64 degrees for 2 days for diacetyl rest. lager for 8 weeks at near 32 degrees. Bottle with 2/3 cup corn sugar.

Back to previous Table of Contents