Partial - Can't Lager Oktoberfest
Recipe Type: Partial Mash
Yeast: Wyeast 1338 Smackpack
Yeast Starter: If you want
Batch Size (Gallons): 5.25
Original Gravity: 1.057
Final Gravity: 1.016
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 10 days 68F
Secondary Fermentation (# of Days & Temp): 14 days 68F
Grain for Partial Mash:
1 lb Two-Row 2L
1 lb German Vienna 3L
3 lb German Munich 8L
1 lb German CaraMunich 55L
Mash at: 153F
Sparge with: 168F
Extract to add with 20 mins remaining in boil:
3 lb Extra Light DME
1lb Amber DME
1oz Hallertau 4.6% AA 60 min: 13.2 IBU
1oz Tettnanger 4.7AA 60 min: 13.5 IBU
0.5 oz Hallertau 4.6% AA 25 min: 3.8 IBU
0.5oz Halleratau 4.6% AA Flamout: 0.0 IBU
Irish Moss: 1 tsp 15 min
Prime with 3/4 cup corn sugar and bottle.
Boil Volume for me was about 3.7 gallons, reduce hopping schedule if doing a full boil. Also this is on the very high end of bittering according to style guidelines, so if you're concerned about that, turn it down a little bit.
I used an ale yeast because I don't have lagering capabilities. The beer turned out very well. I will be making this again two times in the next couple of months.
Drinking: Schwarzbier, Raspberry Celebration, Northern English Brown, Carty Cascade Pale Ale - Vintage 2009, Maibock Pale Ale, 1120 IPA
Next: Simcoe IPA Bohemian Pils? Classic American Pils? Robust Porter? Dunkelweizen? Blonde Ale?
Last edited by uwmgdman; 05-08-2008 at 01:58 PM.