Oktoberfest 2018

25 gallons,

Grain Bill-

• 26# Pilsner malt
• 19# Vienna malt
• 6# Munich malt
• 5# Wheat malt

Hops- 8 oz 4.5% Hallertau 60′

Water-

• 18g Strike
• 10g Bump
• 12g Sparge

Yeast- Wyeast Oktoberfest

Mash-

• Strike 18g @ 158F
• Mash in 148F 30′
• Decoction 1- 5g raise to 158F for 20′
• Bring Decoction 1 to boil for 10′
• Recombine @ 159F for 45′
• Decoction 2- 5g raise to boil for 10′
• Recombine @ 168F mashout
• Sparge 12g (plus bump water)
• Collect 29g & boil for 60′, add Hallertau at boil

Stats-

• OG = 1.064
• Fermentation temps = 150-155F for three weeks
• FG = 1.014
• ABV = 6.56%

Brewers-

• Tom V
• Andy D
• Charles U
• Alan B
• Kevin P
• Jim G
• Garth D
• Rob S

Notes- Sample before fermentation was spot on. I thought the sample was strong, green and a little off after primary, but I’m guessing that a long lager will make this a stellar beer.