Recipe Type: All Grain
Yeast: WYeast 2124 Bohemian Lager
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.008
IBU: 23
Boiling Time (Minutes): 90
Color: 12
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Simple, easily drinking Oktoberfest.

My second attempt at an Oktoberfest (Named Oztoberfest after my son Oz). I was really happy with how it turned out.
It took gold in Euro Amber Lagers at the Rocky Mountain Homebrew Club Challenge last night with a score of 43 (scored 41 by a National rank judge).
I did a beta rest and alpha rest for the mash (just added 2nd round of hot water to raise temp) which is why it finished so dry, but has a good malt backing.

Oztoberfest II
3-B Oktoberfest/Märzen
Author: Kyle



Size: 5.50*gal
Efficiency: 69.56%
Attenuation: 85.7%
Calories: 176.58*kcal per 12.0*fl oz

Original Gravity: 1.054 (1.050 - 1.057)
|=================#==============|
Terminal Gravity: 1.008 (1.012 - 1.016)
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Color: 12.29 (7.0 - 14.0)
|====================#===========|
Alcohol: 6.07% (4.8% - 5.7%)
|==============================#=|
Bitterness: 23.2 (20.0 - 28.0)
|==============#=================|

Ingredients:
4*lb Pilsner Malt
4*lb Munich Malt
4*lb Vienna Malt
0.50*lb Caramunich® TYPE I
0.25*lb Cara-Pils® Malt
1.5*oz Hallertau (4.2%) - added during boil, boiled 90*m
0.25*oz Hallertau (4.2%) - added during boil, boiled 15*m
1.0*ea WYeast 2124 Bohemian Lager™

Schedule:
Ambient Air: 80.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F

Notes
Awesome beer. Lighter and easier drinking than standard Oktoberfests, but that's just fine with me.

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