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Stingerbrau Oktoberfest

Brewer: Terry Stinger Email:
Beer: Stingerbrau Oktoberfest Style: Märzen/Oktoberfest
Type: All grain Size: 5.5 gallons
21 HCU (~12 SRM)
Bitterness: 19 IBU
OG: 1.062 FG: 1.015
Alcohol: 6.0% v/v (4.7% w/w)
Water: Use 10 gallons of R.O. purified water.
Treat water to mimic Munich water supply.
Grain: 14 lb. German Pilsner
12 oz. Belgian CaraMunich
1 lb. 12 oz. Belgian CaraVienne
Mash: 55% efficiency
Double decoction mash is preferred.

Or, infusion mash at 153°F for 60-90 minutes.
Mashout at 168°F for 10 minutes.
NO SPARGING. Just recirculate and drain.
Boil: 90 minutes SG 1.048 7.0 gallons
Hops: 0.25 oz. Tettnanger (3.5% AA, 90 min.)
0.5 oz. Tettnanger (3.5% AA, 75 min.)
0.5 oz. Mt. Hood (3.8% AA, 60 min.)
0.5 oz. Saaz (3.75% AA, 30 min.)
Yeast: Wyeast Bavarian Lager Yeast.
Use the slurry from a previous fermentation.
Or a very well grown starter.
Log: Ferment at 45-50°F for 2-3 weeks.
Transfer to secondary and lager at 32-38°F for 2-6 months.
Carbonation: If bottling, use 3/4 cup corn sugar.

Recipe posted 07/07/99.