cmybeer
Well-Known Member
Hey fellow brewers, looking for some input on my recipe for my first Oktoberfest I'd like to make. I've consulted Ray Daniel's book a bit and looked at some other recipes as reference. On hand I've got a pound total of C-20 and Biscuit Malt looking for a home so thought I'd toss them in here.
Let me know what you think. I have only had a few commercial Oktoberfests and have zero experience brewing them.
Ingredients
Amt Name Type # %/IBU
5 lbs German Pilsner (1.6 SRM) Grain 1 45.5 %
3 lbs German Vienna Malt (3.8 SRM) Grain 2 27.3 %
2 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 3 18.2 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.5 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5 4.5 %
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 18.0 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 7 6.9 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 8 4.5 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124.21 ml] Yeast 9 -
I'm open to suggestion on anything but picked the bohemian lager yeast because don't have room to ferment in the lager range and have read this is yeast can be successful in the 60s.
Let me know what you think. I have only had a few commercial Oktoberfests and have zero experience brewing them.
Ingredients
Amt Name Type # %/IBU
5 lbs German Pilsner (1.6 SRM) Grain 1 45.5 %
3 lbs German Vienna Malt (3.8 SRM) Grain 2 27.3 %
2 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 3 18.2 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.5 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5 4.5 %
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 18.0 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 7 6.9 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 8 4.5 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124.21 ml] Yeast 9 -
I'm open to suggestion on anything but picked the bohemian lager yeast because don't have room to ferment in the lager range and have read this is yeast can be successful in the 60s.