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.

 

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