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Octoberfest
Classification:
vienna, maerzen, oktoberfest, amber lager, lager, all-grain
Source: Richard Hunter (rhunter4@ix.netcom.com),
r.c.b., 7/3/96
I recently brewed an Octoberfest that is delicious.
Ingredients:
- 5.5 lbs DWC Pilsner Malt
- 4 lbs. Great Western Munich (8L)
- 0.5 lbs. DWC Belgium Aromatic
- 0.5 lbs Hugh Baird Carastan (30L)
- 0.25 lbs.Domestic Cara-Pils
- 0.25 lbs. Hugh Baird Crystal (50L)
- 1.5 oz Tetnanger for 60 min (3.5%)
- 1.0 oz Styrian Goldings 30 min (5%)
- 1.0 oz Saaz 15 min (3.9%)
- Wyeast 2206: Bavarian
Procedure:
Mash schedule is a 50-60-70 (Celsius) step mash.
Primary 8 days at 50 deg. F.
secondary 20 days at 45 deg. F.
Lagered at 33 deg F. for 6 weeks