I'm diving in for my 4th all grain batch and 12th overall batch. All have been ales to date. I've just put together a temperature controlled fermentation chest freezer. I'm intrigued by the thought of making an Oktoberfest and feel i'm ready to take the "lager plunge".
I have 2 questions.
1. What should I use for my Mash schedule (ie should I incorporate a two temperature Mash, or can i just get it to 153 for 60 minutes like my ales)?
2.Fermentation? The recommended fermentation temperature is 50-54 deg, how long should i hold the temperature here? When do I drop the temperature? What temperature should I drop it to? How long should I keep it there?
9lbs german vienna
2.5lbs german 2-row pilsener
1.25lbs german wheat malt
1lb Crystal 40L
2 oz Hallertau hops (1.5 60 min, .5 30 min) 7 gallon boil
Yeast: "X" German Lager WLP835 (recommended temp 50-54 deg)
Thanks for the advice!