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Fest Bier
| Brewer: | Barry Tingleff | Email: | ptbt@aol.com | |||||
| Beer: | Fest Bier | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.099 | FG: | 1.016 | |||||
| Alcohol: | 10.8% v/v (8.4% w/w) | |||||||
| Water: | All 17 gal of water is RO, no water treatment. | |||||||
| Grain: | 29 lb. German Pilsner 1 lb. Wheat malt 1 lb. American crystal 20L 1 lb. American crystal 60L 1 lb. British crystal 50-60L |
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| Mash: | 80% 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 155F for 45 min. Pulled second decoction same as above to rest @ 168F for 10 min. Did a mini sparge & added 7 gal RO to start boil @ 1.052. |
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| Boil: | 60 minutes | SG 1.071 | 14 gallons | |||||
| Hops: | 1.5 oz. Hallertauer Mittelfruh (4.9% AA, 60 min.) 1.5 oz. Saaz (3.8% AA, 30 min.) 1 oz. Saaz (3.8% AA, 15 min.) |
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| Yeast: | 2 vials, White Labs German Lager Yeast #WLP830, no starter. | |||||||
| Log: | Fermenting @50F for 2 weeks, then lager @ 36F for 6-7 weeks until AZ Society of Homebrewers 5th Annual Octoberfest. |
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| Carbonation: | Force carbonate in corney kegs. | |||||||
Recipe posted 08/16/99.
