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Oktoberfest 2.0

Second attempt at an Oktoberfest with a few deviations from the first batch: no vienna malt (as I don't have any), a touch of melanoidin malt and significantly more munich malt (from 16% of the grist to 60%). I'm going to stick with the San Francisco Lager Yeast. Although I have the capabilities to ferment "true" lagers at whatever temperature I wish, I really like the way this yeast performs. It's very fast and produces genuine crisp lager character -- not "clean ale" character. Tasted great last year -- here's hoping for another fine lager for my 'Fests this time around.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Oktoberfest 2.0 Style: M�rzen/Oktoberfest
Type: All grain Size: 5.5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 22 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.5% w/w)
Water: RO water with .9 tsp baking soda and 1.6 tsp gypsum added to the boil.
Grain: 3.25 lb. American 2-row
6.6 lb. German Munich
.9 lb. American crystal 40L
4.3 oz. Melanoidin
Mash: 77% efficiency
Single infusion mash, 152*F for 60 minutes, 1.25 quarts per pound of grain. Mashout, 168*F for 10 minutes.
Boil: 60 minutes SG 1.041 7.5 gallons
Wirfloc tab added 15 minutes prior to flameout. Wyeast yeast nutrient added 5 minutes prior to flameout.
Hops: 5/8 oz. Northern Brewer (9.5% AA, 60 min.)
Yeast: WLP810, San Francisco Lager Yeast (the Anchor Steam strain), 4 liter starter.
Log: To be determined.
Carbonation: Keg and force carbonate.
Tasting: Stay tuned...

Recipe posted 08/30/11.