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Scott and Troy's Oktoberfest

Brewer: Scott Biedermann and Troy Hornsby Email: sbiederm@lycosmail.com
Beer: Scott and Troy's Oktoberfest Style: Märzen/Oktoberfest
Type: Extract w/grain Size: 5 gallons
Color:
39 HCU (~19 SRM)
Bitterness: 11 IBU
OG: 1.064 FG: 1.011
Alcohol: 6.8% v/v (5.4% w/w)
Grain: 4.3 oz. Wheat malt
1.06 lb. American Munich
0.53 lb. Belgian Special B
Steep: 45 min at 165°
Boil: 60 minutes SG 1.128 2.5 gallons
5.32 lb. Light malt extract
2.66 lb. Amber malt extract
2tsp Irish Moss at 15 min remaining in boil
Hops: .5 oz. Hallertauer (4.25% AA, 40 min.)
.5 oz. Hallertauer (4.25% AA, 30 min.)
.5 oz. Tettnanger (4.5% AA, 20 min.)
.5 oz. Tettnanger (4.5% AA, 10 min.)
Yeast: Wyeast 1338 European Ale
Starter: 1.3c LDME + 8c water
Log: In primary for 5 weeks (out of town), in secondary for 1 month. Therefore, needed additional yeast for conditioning. Added 5g. dry Nottingham reconstituted in 1c boiled/cooled water along with 1.25c boiled/cooled water + 3/4c priming sugar + 1tsp yeast nutrient
Tasting: Very smooth! Described as very easy to drink. Great aroma.

Recipe posted 12/23/98.