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Hindenberg Hooch

Looking forward to dawning the lederhosen and slugging down this tasty Malty, toasty brew!
Prost! pass me the roasted chicken and a pile of those brats please.

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Hindenberg Hooch Style: Märzen/Oktoberfest
Type: All grain Size: 5.0 gallons
Color:
31 HCU (~16 SRM)
Bitterness: 28 IBU
OG: 1.064 FG: 1.014
Alcohol: 6.4% v/v (5.1% w/w)
Water: Tap
Grain: 3 lb. German Pilsner
5 lb. German Vienna
3 lb. German Munich
8 oz. Belgian Special B
1 lb. Flaked barley
Mash: 70% efficiency
Mash in @ 153 for 60 min. Sparge at 170
Boil: 60 minutes SG 1.049 6.5 gallons
Irish Moss @ 15min to go in the boil
Hops: 1.0 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 30 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast: WLP820 Oktoberfest/Märzen Lager Yeast
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High
Log: Going to toast a couple pound of the Munich malt in the oven for about 10-15 minutes.

Recipe posted 05/29/08.