Originally Posted by michael.berta
Hey there team,
I'm trying to put together an Oktoberfest (lager) for my first AG batch. It will be a 10 gallon batch. This basic recipe is from "How to Brew" by John Palmer. I doubled everything to get it from 5 gallons to 10:
14 lbs. of 2 Row Lager Malt
12 oz of Caramunich Malt
12 oz of Crystal 80 Malt
12 oz of Crystal 120 Malt
1 lb. of Munich Malt
4 oz Liberty (4%) at 45 minutes
2 oz Liberty (4%) at 30 minutes
2 oz Liberty (4%) at 15 minutes
Mash Schedule - Multi-Rest Mash
104°F 20 mins
140°F 30 mins
158°F 30 mins
OG: 1.055 - 1.065
FG: 1.010 - 1.016
25 - 30 IBUs
OK. So since this is my first all grain batch I'd like to do single temperature instead of the three temperatures in this recipe. Will that work? Also, I don't think my homebrew shop has liberty hops. What is a good sub for this hop? I'd also appreciate general advise on the grain bill whether it is enough grain or not for 10 gallons.
I'd also like to see other people's all grain Oktoberfest lager recipes that have worked in the past.
I searched this site and several others and couldn't find much all grain Oktoberfest recipes.
p.s. I've brewed many extract lagers so please don't lecture me on lager temperature controls. Thanks!!
Single temp mash would be fine. If you want to do anything beyond that just do 15/20 minutes @ 130F and then go right to the main rest. Liberty is an American grown Hallertau family hop. Mt. Hood is another of that group that would work well. Any noble German hop like Spalt, Tettnager or a Hallertau would also be a great choice. That would be enough grain but I don't think you will get anywhere near those OG predictions, however. To hit OG 1.060 at a typical efficiency you would perhaps need 21-22 lbs. With 17.25 lbs you might come in at the mid 40s OG.
Now my personal opinion on the recipe itself. It looks like an outdated homebrew recipe to me. Oktoberfest beers should be based on Vienna and Munich malt. That recipe uses a plain base malt and tries to flavor it with lots of crystal malt. My suggestion is to use lots of Vienna and/or Munich malt and ditch all that crystal. The hop amounts are way too much for an Oktoberfest IMO. This beer should have IBUs in the mid 20s with very modest late hops if any at all. The hop schedule in that recipe is going to put you at close to 40 IBUs.
Here is a recipe suggestion:
10 lbs German Vienna malt
7 lbs German Munich II malt
4 lbs German Pilsner malt
3 oz Liberty or similar @ 60 minutes
1 oz Liberty or similar @ 20 minutes
Mash @ 150F for 60 minutes
That should land you in at about OG 1.055, IBUs of about 28 and nice malty flavor.