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Oktoberfest
| Brewer: | P. Smith | Email: | PhilipWSmith@aol.com | |||||
| Beer: | Oktoberfest | Style: | Märzen/Oktoberfest | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.066 | FG: | 1.025 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Grain: | 8 oz. German Munich 8 oz. American crystal 15L 1 oz. Roasted barley |
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| Steep: | Steeped grains in steeping bag until wort reached boil. | |||||||
| Boil: | 60 minutes | SG 1.220 | 1.5 gallons | |||||
| 7 lb. Light dry malt extract | ||||||||
| Added 1/4 tsp Irish moss at 45 min boil. | ||||||||
| Hops: | 2 oz. Saaz (2.8% AA, 60 min.) 4 oz. Tettnanger (5.5% AA, 60 min.) 2 oz. Hallertauer (4.2% AA, 15 min.) |
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| Yeast: | Pitched 22 oz starter made w/ White Labs WLP810 San Francisco Lager Yeast and DME. |
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| Log: | Brewed on 10/26/2000. Pitched starter on 10/27/2000. Fermented at 60°F in basement corner. |
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Recipe posted 10/27/00.
