Oktoberfest 2020

Same as last three years.

25g

Brew day Feb 22

Brewers- Charles, Kevin, Rob, Dickie, Jimmy & Julia, Alan, Kyle, Andy & Mandy, Christine, Tom, Sam M., Emma, Astrid,

Grain Bill- 67# total

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

Hop- 10oz 3.4% Hallertau 60′

Yeast- Wyeast Oktoberfest

Water-

  • 20g Mash
  • 20g Sparge
  • 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 35g & boil for 60′, add Hallertau at boil

Smooth brew day. Everything went well. We hit our numbers and gravity came in at 1.056 on my hydrometer, which reads .004 low in my estimation. Collected about 26g in the fermenter. Basement temps are perfect this week for lagering.

Fermentation-

A strong bubble in the big Speigel airlock inside of 24 hours. It’s bubbled all week steadily; temps have stayed in the low 50’s.

Final Gravity 1.011

ABV 6%

4 kegs

5g bottles

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