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Old 01-25-2013, 02:27 AM   #1
manco171's Avatar
Oct 2012
Posts: 50
Liked 6 Times on 5 Posts

5 Gallon All-Grain

7lbs German Pilsner malt
2lbs German Munich malt
1/2 lb CaraPils malt
1/4 lb Caravienne malt
1/4 lb Crystal 40L

1oz Tettnanger leaf @ 90 minutes
1/2 oz Hallertauer Hersbrucker leaf @ 10 minutes
1/2 oz Hallertauer Hersbrucker leaf @ 5 minutes
WLP 820 Oktoberfest (white labs)

Dortmund salts with 6 gallons distilled water

4 gallons mash @128 F for 15 minutes
148 F for 30 minutes
158 F for 60 minutes
Mash out @168 F for 10 minutes

Boil six gallon for 60 minutes

Pitch yeast starter at 65 degrees, fferment in primary at 55 degrees for 4-6 days. Transfer to secondary 50 degrees for one week, lager one week at 48 degrees. Bottle with DME and age 4-6 weeks.

It has been my favorite since the first batch. Does anyone recognize this recipe because if its yours I'd like to say a big THANK YOU. Probably from around 2007. don't remember the forum or website.

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