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German Oktoberfest
| Brewer: | Matt Ayers | Email: | m.ayers@chartermi.net | |||||
| Beer: | German Oktoberfest | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.063 | FG: | 1.010 | |||||
| Alcohol: | 6.9% v/v (5.4% w/w) | |||||||
| Grain: | 10 lb. German Vienna 10 lb. German Munich 5 lb. Pilsen 1 lb. American crystal 20L 1 lb. American crystal 60L |
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| Mash: | 70% efficiency | |||||||
| Amylase Enzyme in the Mash | ||||||||
| Boil: | 75 minutes | SG 1.052 | 13.5 gallons | |||||
| Irish Moss last 15 mins | ||||||||
| Hops: | 2 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 2 oz. Willamette (5% AA, 15 min.) |
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| Yeast: | White Labs Greman Ale/Kolsch or Oktoberfest Yeast. 24 - 72 hour starter. | |||||||
| Carbonation: | 2.6 volumes | Keg: 13.4 psi @ 40°F | ||||||
Recipe posted 03/31/08.
