Oktoberfest

Oktoberfest Makes: 5 gals.

Ingredients

Malt: 1.5 lbs. 2-row lager barley malt
2 lbs. Munich malt
1/2 lb. Toasted pale ale malt
1 lb. Cara-Pils/dextrine malt
3 oz. roast chocolate malt
3 oz. 40L crystal
3.5 lbs. light DME
1.25 cups light DME for priming

Boiling Hops: 1 oz. Perle hops, 5.7% aa, for 1.25 hrs.
1/2 oz. Tettnanger hops, 4.5% aa, for 1.25 hrs.
3/4 oz. Tettnanger hops, 4.7% aa, for 1/2 hr.
Finishing Hops: 3/4 oz. Tettnanger hops, 4.7% aa, for 15 minutes
1 oz. Hallertauer hops, 2.6% aa, steeped a few minutes after the boil.

Yeast: Wyeast #2308 Munich

Adjuncts: 1/4 tsp. Irish moss

Procedure


Made starter on 7/22/95, 2:00pm. 20 oz. water, 6.5 T light DME and 1/4 oz. Czec
h Saaz leaf plug, 3.57% alpha acid boiled for at least 15 minutes and cooled in
the saucepan. Added culture of yeast from last Munich lager to 24 oz. bottle an
d strained the cooled starter wort into the bottle. Reaching high kreusen at 2:
00am on 7/23/95.

Toasted 1/2 lb. whole pale ale malt on a cookie sheet at 350 degrees for 10 minu
tes on 7/22/95.

Got the oven to around 120 degrees F with the pot in it.

Crushed all the unground malt and put all of the malt in mash pot. Added 5 quar
ts of 130 degree water to the malt and stabilized at around 122 degrees F for 30
minutes in the oven.

Added 3 1/2 quarts recently boiling water to the mash, stabilized at 150 degrees
and held for 30 minutes in the oven.

Added heat and mashed out to around 165 degrees F. Sparged with 2.5 gallons of 1
70 degree water; collected about 3.5 gallons. Should have recirculated runoff u
ntil clear initially, but I didn't.

Added DME and Perle and 1/2 oz. Tettnanger hops, boiled 45 minutes. Added 3/4 oz
. Tettnanger hops and boiled for 15 minutes. Added 1/4 tsp. Irish moss and 3/4
oz. Tettnanger hops and boiled for 15 minutes.

Removed from heat and added 1 oz. Hallertauer hops, steeped for 2 or 3 minutes.

Cooled brewpot in the sink for 25 minutes, sparged/strained wort into fermenter
and cold water. Pitched immediately, since it felt cool.

Ideal would be to ferment at 50-60 degrees F in primary, 40 to 50 degrees in sec
ondary ideally, for 3-5 weeks. In reality I fermented in the primary (plastic)
for four days at around 72 degrees F, then fermented in the secondary (glass) at
72 degrees F.

Primed with 1 1/4 cups light DME and bottled one month after racking..

Statistics

Original Specific Gravity: 1.049
Finishing Specific Gravity: 1.011
Estimated Alcohol Content: 3.99%