I would like some input/advice on my recipe. It's basic but I'm sure it could be tweaked or improved. I'm going for a breads/biscuity Octoberfest.
Style: Octoberfest
Batch size 5 gal.
OG 1.056
Fg 1.014
SRM 12.8
4 lbs Pale 2 row
5 lbs Maris Otter
1 lb Munich 10
1 lb Biscuit malt
1 lb Caramel 60
1oz Tettnang 60 min
0.5 oz Hallertauer 30 min
0.5 oz Hallertauer 5 min.
Whirlfloc at 15 min
Wyeast 2308 Munich Lager-2L starter
Ferment at 50-55 degrees for two weeks then drop to 42 degrees for one month.
Would you brew this? I'm thinking that maybe the Pale malt could be replaced with more Munich, but that could be too heavy. Thoughts?
Style: Octoberfest
Batch size 5 gal.
OG 1.056
Fg 1.014
SRM 12.8
4 lbs Pale 2 row
5 lbs Maris Otter
1 lb Munich 10
1 lb Biscuit malt
1 lb Caramel 60
1oz Tettnang 60 min
0.5 oz Hallertauer 30 min
0.5 oz Hallertauer 5 min.
Whirlfloc at 15 min
Wyeast 2308 Munich Lager-2L starter
Ferment at 50-55 degrees for two weeks then drop to 42 degrees for one month.
Would you brew this? I'm thinking that maybe the Pale malt could be replaced with more Munich, but that could be too heavy. Thoughts?