 |
 |
 |
 |
 |
 |
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: |
|
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.