The Jägerbier has evolved into the Lynelbrau. This is the Oktoberfest recipe with the only change being a Kölsch yeast.

I brewed this 25g on my own on an off-work Friday. Everything went well.

Grain Bill- 56# total

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


  • 9 oz 2.8% Hallertau 60′, was a little light on hops so Emma picked up…
  • 3 oz 4.2% Hallertau 60′

Yeast- Omega OYL-044 Kölsch II. I think this was the first time using an Omega brand yeast. I noted when I did the Bauhaus Bier, I used White Labs Kölsch Yeast, and the Jäger Bier used the Wyeast. Not sure what the flavor profile will do, but this yeast kicked off really well. I had a bubble in the airlock in hours, and it seemed very strong while building up the slurry.

Water- STL County, 2 crushed Camden tablets, splash phosphoric acid

  • 20g Mash
  • 25g Sparge


  • Strike 20g @ 158F
  • Mash in 148F 30′
  • Decoction 1- 5g raise to 158F for 20′, I sorta missed the beta rest and somehow came up hot at 168F.
  • Bring Decoction 1 to boil for 10′
  • Recombine @ 157F for 45′
  • Decoction 2- 5g raise to boil for 10′
  • Recombine @ 168F mashout, also added 5g of hot liquor.
  • Sparge 20g
  • Collect 30g & boil for 60′, add Hallertau at boil

Brew day went well considering I was on my own. I hit my times and temps with the exception of the first decoction beta rest, but the gravity number at the end, 1.060 on my low reading hyrdometer, as well as the fierce start of the yeast, tells me all is well in the fermenter.


Racked the beer 6 days after brewing. Bubble had stopped in the airlock and we leave for Colorado Saturday. Gravity checks 1.018. Sample is both alcoholic and sweet, Carmel.

Nein Kater Leichtbier

Wanting to re-use the yeast from secondary fermentation of the Munich Dunkel, I started planning to brew the Dortmunder (yes these should have been in the opposite order but whatever). But, while doing more research on Dortmunder I came across German Leichtbier and decided that might be a good alternative. AGU Oktoberfest is a long day and I think it is a great idea to have a super light all day drinker on hand.

Debating on if I should peach this one like the Dortmunder.

From Craft Beer & Brewing

The German Leichtbier is basically just a German version of the Light American Lager, but to be fair to the style (and the Germans) it doesn’t have nearly the reluctance to feature beer-ish flavors that the Light American Lager does. Where they cross paths is in color and ABV: this is a very, very pale beer, and maxes out in the guidelines at a whopping 3.6 percent ABV. Despite these superficial, statistical similarities to American Light Lager, Leichtbier is actually far closer in flavor profile to German Pilsner than any American style.

I racked the Dunkel to kegs and poured the yeast sludge into the large flask, added 1 bottle of purified water and 1 can of Proper malt. Looks like thick chocolate milk. I hope this starter does not make the beer darker than it should be.

Sunday July 11, 2021

German Leichtbier – 12 gallons

Calculated Stats-

  • Original Gravity – 1.036 (1.026 – 1.036)
  • IBU – 26 (15 – 28)
  • SRM – 2.5. (2 – 5)
  • Final Gravity – 1.009. (1.006 – 1.01)
  • ABV – 3.6%. (2.4 – 3.6)

Grain Bill 

  • 12.75 lbs. German Pilsner
  • 1.5 lbs. Vienna

Hop Bill

  • 1.75 oz. Hallertau Blanc 7.2% – 70 mins.
  • 1.5 oz. Saaz pellet 2.8% – 5 mins.
  • 2 oz. Strisselspelt pellet 1.3% – 0 mins.


  • Wyeast 2206 Bavarian Lager – Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

NOT the best choice for this style but it is free.

Mash Schedule

Mash done in kettle on burner for better temperature control.

  • Mash in – 5.3 gallons @ 160˚
  • Hold 152˚ for 75 – 90 minutes
  • No mash out

Transfer to mash tun

Vorlauf via pump.

Sparge with 10.5 gallons

Collected 14.5 gallons. Pre-boil gravity – 1.028

Boil and hop additions per schedule.

Chilled to 82˚. Better than I expected.

Transfer to fermenter in basement. 11.3 gallons.

Moved into refrigerator. Will pitch yeast when wort temperature reaches mid 50’s.

OG = 1.032 – lower than calculated. Could have boiled more off but wanted to have enough for two full kegs. It will be fine. The OG range is 1.026 to 1.036.

Usual time in primary followed by a 2 day diacetyl rest then rack to secondary and back into refrigerator and lower temperature to mid 40’s then down to mid 30’s.

Friday July 30

Blanched and peeled 6 ripe white peaches and 6 ripe apricots. Chopped all into small pieces and cooked down and mashed into a gloppy mess. Cooled and put into a zip lock then placed into the freezer. Ended up with 3 pounds. Did not make more in fear of overpowering such a light beer. Moved fermenter into the beer lab.

Saturday July 31

Sanitized 1 keg and bottling bucket. Let peach mush warm a bit so I could easily spoon into 2 sanitized hop sacks. Racked 5 gallons into keg and 6 gallons into bucket on top of the 2 sacks of mush. Later in the day I will place bucket in the refrigerator where it will sit until Friday evening. Has to get kegged Friday as I am off to Gulf Shores Saturday morning.

OG = 1.004 = 3.6%

Dukes Dunkel 2021

Assuming we have Oktoberfest this year, I figure I need to get one of my lagers brewed. Not sure if I will brew the Dortmunder this year but I definitely want the Munich Dunkel. Going back to 2015, the first year I made this for inspiration.

After an extremely hot Friday, Saturday turned out to be a very enjoyable brew day. Alan and Kenny stopped by. Sent Alan home with two growlers of Scrummy for his vacation to the Smoky Mountains. After they left Rob and Paul stopped by for a few brews after their bike ride.

Will keg all of this. Two, 5 gallon and one, 2.5 gallon. Been thinking about trying a Coffee Dunkel sometime. Maybe we experiment with the 2.5 gallon keg. And maybe we serve this on NITRO.

Saturday, June 19 2021

Munich Dunkel – 13 – 14 gallons

Calculated Stats-

  • Original Gravity – 1.048
  • IBU – 25.58
  • SRM – 24.5
  • Final Gravity – 1.011
  • ABV – 4.8%

Grain Bill 

  • 13.75 lbs. Dark Munich II
  • 4 lbs. Vienna
  • 3 lbs. Light Munich I
  • 1 lb. White Wheat
  • 1 lb. Carafa III – late addition
  • .25 lb. Black – late addition

Hop Bill

  • 1 oz. Perle pellet 8.9% – 70 mins.
  • 1 oz. Hallertau pellet 4.2% – 70 mins.
  • 2 oz. Hallertau pellet 2.8% – 30 mins.


  • Wyeast 2206 Bavarian Lager – Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Mash Schedule

Mash done in kettle on burner for better temperature control.

  • Mash in – 8 gallons @ 130˚
  • Protein Rest- hold 122˚ for 30 minutes
  • Heat to 152˚
  • Saccharification – hold 152˚ for 45 minutes
  • Heat to 168˚
  • Mash Out – hold 168˚ for 10 minutes
  • Stir in dark malts before transfer to mash tun.


  • Transfer mash to mash tun.
  • Vorlauf – 15 minutes via pump.
  • Fly Sparge with 11 gallons at 160˚
  • Collected 15 gallons wort


  • Total 70 minutes
  • Hops per above schedule
  • 3 tabs Irish Moss – Yes, I remembered this time.

  • Chilled to 80˚
  • Transferred to fermenter by downstairs refrigerator.
  • Moved into refrigerator to chill before pitching yeast.
  • Oxygenate and pitch yeast Sunday morning.

OG = 1.047 (1.048 calculated).

Friday June 25 – PM

Gravity = 1.018. Moved out of refrigerator to warm for diacetyl rest.

Tuesday June 29

Moved back into refrigerator. Drop temperature to mid 40’s.

Wednesday July 7

Removed from refrigerator. Wait a few days to settle gunk before kegging.

Friday July 9

Transfer to two, 5 gallon kegs and one, 2.5 gallon keg. All 3 are FULL.

OG = 1.012 – ABV = 4.6%

Turned out lower ABV than past years. I am fine with that. Color is spot on. Not as dark as previous versions. More true to style. Sample tastes really good. A few months lagering and this should be a winner.