Oktoberfest 2019

Same as last two years. Why mess with success?


Brew day Feb

Grain Bill- 67# total

  • 26# Pilsner
  • 19# Vienna6
  • 6# Munich
  • 5# Wheat

Hop- 10oz 3.4% Hallertau 60′

Yeast- Wyeast Oktoberfest


  • 20g Mash
  • 20g Sparge


  • Strike 20g @ 158F
  • Mash in 148F 30′
  • Decoction 1- 5g raise to 158F for 20′
  • Bring Decoction 1 to boil for 10′
  • Recombine @ 157F for 45′
  • Decoction 2- 5g raise to boil for 10′
  • Recombine @ 168F mashout
  • Sparge 20g
  • Collect 30g & boil for 60′, add Hallertau at boil

Smooth brew day. Everything went well. We hit our numbers and gravity came in at 1.060 on my hydrometer, which reads .004 low in my estimation. Collected about 22g in the fermenter. Basement temps are perfect this week for lagering.


March 17, 2019– The temps have been cold and other than a 24 hour accidental freeze out, the temps in the basement have been perfect, steady in the low 50’s. The airlock bubbled steady for a couple of weeks and slowed to a crawl this week. I used the pump to move the beer up for the first time ever. Raising the beer will make kegging much easier. One concern was that I oxygenated the beer using the pump, so if we find off flavors next fall, that may be the culprit.

The sample was good with no off flavors, and green; it’s ready to lager. Color was yellow gold. Final Gravity was 1.014, which puts it just above 6% ABV and right on target. It may lose a point or two between now and Fest day, but we can safely call it 6%+.

The volume on the Speidel is not marked correctly. It showed 22g. Even after leaving the volume of yeast and lost beer in racking, we’ve got 24g currently in secondary.

Right now all signs point to another stellar Oktoberfest beer.


One month after brewing, I kegged (4) 5g kegs of beer. Beautiful gold color. Gravity steady at 1.014. I also have nearly 5g of bottles to share. I have the kegs and bottles cooling in the bathroom with temps in the steady 50’s.

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