- Recipe Type
- Partial Mash
- Yeast
- Wyeast 2308
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 22.9
- Color
- 12.37
- Primary Fermentation (# of Days & Temp)
- One week 50°
- Secondary Fermentation (# of Days & Temp)
- One week 56°
- Additional Fermentation
- Four weeks 40° lager
- Tasting Notes
- Full bodied, malty falvor with a clean, dry lager finish
Ingredients:
-Steep the grains at 156° for 30 min. - sparge
-Add malt extract and bring to a boil
-Boil 60 minutes (mind hop schedule above)
-Cool to 70° and pitch yeast
-Keep at room temp until fermentation has begun, then lower to primary fermentation temp (50°)
If you are new to lagering: disregard the strong sulfur smell that may develop, it is perfectly normal.
Great beer to celebrate Oktoberfest with
- 1 lbs. German Light Munich
- 1 lbs. German 2-row Pils
- .5 lbs. Vienna Malt
- .5 lbs. Cargill Munich
- 3 lbs. Amber Liquid
- 3 lbs. Pale Liquid
- 1 oz. Hallertau (Pellets, 4.50 %AA) boiled 45 minutes.
- 1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 minutes.
- Yeast: Wyeast 2308
-Steep the grains at 156° for 30 min. - sparge
-Add malt extract and bring to a boil
-Boil 60 minutes (mind hop schedule above)
-Cool to 70° and pitch yeast
-Keep at room temp until fermentation has begun, then lower to primary fermentation temp (50°)
If you are new to lagering: disregard the strong sulfur smell that may develop, it is perfectly normal.
Great beer to celebrate Oktoberfest with