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Fest Bier 2
| Brewer: | Barry Tingleff | Email: | ptbt@aol.com | |||||
| Beer: | Fest Bier 2 | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 9 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.081 | FG: | 1.016 | |||||
| Alcohol: | 8.4% v/v (6.6% w/w) | |||||||
| Water: | All 17 gal of water is RO, no water treatment. | |||||||
| Grain: | 2 lb. German crystal 65L 1 lb. Wheat malt 1 lb. American crystal 20L 29 lb. Belgian Pilsner |
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| Mash: | 60% efficiency | |||||||
| Doughed into cooler @ 135F to rest @ 126F for 30 min. Pulled first decoction & brought to 152F for 10 min then to boil for 10 min. Added back to mash to raise to 145F for 45 min. Pulled second decoction same as above to rest @ 155F for 10 min.Third decoction added to raise to 168F for 10 min. Did a mini sparge & added 7 gal RO to start boil @ 1.052. |
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| Boil: | 75 minutes | SG 1.056 | 13 gallons | |||||
| Added 1 Tablespoon Irish moss last 15 min. of boil | ||||||||
| Hops: | 1.5 oz. Hallertauer (4.2% AA, 60 min.) 1.5 oz. Saaz (2.2% AA, 30 min.) .5 oz. Hallertauer (4.2% AA, 20 min.) 1 oz. Saaz (2.2% AA, 15 min.) |
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| Yeast: | 2 vials, White Labs German Lager Yeast #WLP830, in 1/2 gal starter. |
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| Log: | Fermenting @50-52F for 2 weeks, then lager @ 36F for 6-7 weeks until AZ Society of Homebrewers 6th Annual Octoberfest. |
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| Carbonation: | Force carbonate in corney kegs. | |||||||
Recipe posted 08/10/00.
