Tapped

daksin said:

Recipe?

Click to expand...

manco171 said:

Oktoberfest
5 Gallon All-Grain

7lbs German Pilsner malt
2lbs German Munich malt
1/2 lb CaraPils malt
1/4 lb Caravienne malt
1/4 lb Crystal 40L

1oz Tettnanger leaf @ 90 minutes
1/2 oz Hallertauer Hersbrucker leaf @ 10 minutes
1/2 oz Hallertauer Hersbrucker leaf @ 5 minutes
WLP 820 Oktoberfest (white labs)

Dortmund salts with 6 gallons distilled water


4 gallons mash @128 F for 15 minutes
148 F for 30 minutes
158 F for 60 minutes
Mash out @168 F for 10 minutes


Boil six gallon for 60 minutes

Pitch yeast starter at 65 degrees, fferment in primary at 55 degrees for 4-6 days. Transfer to secondary 50 degrees for one week, lager one week at 48 degrees. Bottle with DME and age 4-6 weeks.



It has been my favorite since the first batch. Does anyone recognize this recipe because if its yours I'd like to say a big THANK YOU. Probably from around 2007. don't remember the forum or website.

Click to expand...

guldalian said:

Um, it's February.

Click to expand...

manco171 said:

Isn't that the beauty of it. You can have an oktoberfest or maibock any time you choose

Click to expand...

dpatrickv said:

This, too many people get hung up on what season it is when brewing.

I could care less what month it is, I'll brew what I want to drink when I want to drink it.

Click to expand...