- Recipe Type
- All Grain
- Yeast
- Saflager w-34/70
- Yeast Starter
- No - use 2 packets
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.062
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 90
- IBU
- 24
- Color
- 13.2
- Primary Fermentation (# of Days & Temp)
- 14 @ 50
- Secondary Fermentation (# of Days & Temp)
- 2 @ 65
- Additional Fermentation
- 3 @ 50
- Tasting Notes
- Tastes of vanilla, bourbon, and the best of all the beers - Oktoberfest.
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.78 gal
Estimated OG: 1.065 SG
Estimated Color: 13.2 SRM
Estimated IBU: 24.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
6 lbs Munich Malt (9.0 SRM) Grain 40.00 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 26.67 %
4 lbs Vienna Malt (3.5 SRM) Grain 26.67 %
1 lbs Caramunich Malt (56.0 SRM) Grain 6.67 %
1.25 oz Hallertauer [4.80 %] (90 min) Hops 24.0 IBU
1.00 oz Bourbon Soaked Light (Medium) Toast Oak CuMisc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Saflager w-34/70 (Fermentis #w-34-70) Yeast-Lager
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15.00 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 9.50 gal of water at 170.9 F 156.0 F
Mash note: I use a recirculating mash. If you don't do this on your system, 9.5 gallons is way too much strike water. Adjust accordingly.
Tasting Notes:
This beer has a fantastic aroma and flavor. To infuse the bourbon, I soaked the oak cubes in premium bourbon for 1 week. I dumped (drank) the bourbon off the cubes before adding them to the secondary. Doing so keeps the bourbon from overwhelming the beer. The medium toast oak cubes bring a very nice vanilla flavor to the beer that rounds out the bourbon and Oktoberfest very well.