dnelson1025
Well-Known Member
So I've made made a recipe for an Oktoberfest and would like someone to tell me what you think if you would be so kind...
5 gallon batch
OG: 1.058
BG: 1.046 - 3.25 gallon boil (with 4 lb of extract during boil)
4 lb Pale LME - 60 min
3.75 lb Amber LME - 15 min
(EDIT: Substituted 3.75 lb Amber LME for 3.75 lb Pale LME)
Specialty Grains
0.25 lb Crystal 60
0.75 lb Munich Malt
0.75 lb Vienna Malt
1.0 oz Hallertau @ 4.0% for 60 min
1.0 oz Hallertau @ 4.0% for 15 min
Wyeast 2308
Keg/bottle with 2.5 volumes of CO2
I'll ferment at 48F for two weeks or so until I do a diacetyl rest at 60F for a couple days. Then I plan on lagering at 35F for about 6 weeks.
Then hopefully, I'll be able to keg, but if not, I'll just bottle it up!
Any comments would be awesome! Thanks!
5 gallon batch
OG: 1.058
BG: 1.046 - 3.25 gallon boil (with 4 lb of extract during boil)
4 lb Pale LME - 60 min
3.75 lb Amber LME - 15 min
(EDIT: Substituted 3.75 lb Amber LME for 3.75 lb Pale LME)
Specialty Grains
0.25 lb Crystal 60
0.75 lb Munich Malt
0.75 lb Vienna Malt
1.0 oz Hallertau @ 4.0% for 60 min
1.0 oz Hallertau @ 4.0% for 15 min
Wyeast 2308
Keg/bottle with 2.5 volumes of CO2
I'll ferment at 48F for two weeks or so until I do a diacetyl rest at 60F for a couple days. Then I plan on lagering at 35F for about 6 weeks.
Then hopefully, I'll be able to keg, but if not, I'll just bottle it up!
Any comments would be awesome! Thanks!