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madirish · 01-11-2013, 02:56 AM

Recipe Type: All Grain
Yeast: WLP 029
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.012
IBU: 14
Boiling Time (Minutes): 60
Color: 10
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: DESIGN HELP NEEDED!!

I have not brewed this yet. Would like to get some opinions on the combination of Tettanng and Hallertauer. Also thoughts on WLP029 or to use WLP036. Trying to design an Oktoberfest style ale that has a very clean bright finish. Appreciate the input! Cheers!!

Ingredients
Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 32.7 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 32.7 %
3 lbs Munich Malt (9.0 SRM) Grain 3 24.5 %
1 lbs Caramunich Malt (56.0 SRM) Grain 4 8.2 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.0 %
1.50 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 20.3 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 7 3.6 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 8 -

**CDGoin** · 01-11-2013, 11:22 AM

Maybe add honey..? I am currently doing a Marzen (Lager style) and added 2 lbs of honey to the recipe for 2 reasons.

1) For a hint of honey to the final product

2) primarily to boost OG and ABV

It defiantly did the first.. (Recipe OG was 1.052, I ended up at 1.062 and had an extra half gallon in the batch (At 5 gal it was 1.075))

Let you know how it goes.