I'm planning to do three batches this week, one is an original recipe and two are modified existing recipes. Please give any feedback if you have any.
(Original) Cornucopia Oktoberfest
6# German Pilsner
60 min, 1.0oz Czech Saaz @ 3.2%
60 min, 1.0oz Hallertau @ 5.2%
60 min, 1.0oz Tettnang @ 4%
White Labs Oktoberfest / Marzen Lager (WLP820)
I know it's out of style but I'd like a big Oktoberfest to serve for my birthday. A giant mug of this and you should be feeling pretty well. ~40 IBU, ~8% ABV, 0.46 BU:GU -- 90 minute boil to reduce DMS from the pilsner. Ferment in the mid 50°F range and lager until October.
(Modified) Ed Wort's Kolsch
9# German Pilsner
2# 12oz Wheat Malt, German
60 min, 1.0oz Perle @ 8%
30 min, 0.75oz Tettnang @ 4%
5 min, 0.75oz Tettnang @ 4%
White Labs German Ale / Kolsch
Again, slightly out of style. Started with Ed Wort's recipe and scaled up the malts and hops to get closer to 6%. ~35 IBU, ~6% ABV, 0.6 BU:GU -- 90 minute boil for DMS, ferment in the low to mid 60's.
(Modified) Centennial Blonde
10# American 2-row
12oz Crystal 10L
60 min, 0.4oz Centennial @ 9.9%
30 min, 0.4oz Centennial @ 9.9%
15 min, 0.4oz Cascade @ 7%
5 min, 0.4oz Cascade @ 7%
Centennial blonde was a hit at home, looking to make the same thing but higher alcohol. Adjusted malt and hop bill upwards to hit higher gravity with same BU:GU ratio. ~30 IBU, 5.7% ABV, .55 BU:GU