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Old 02-16-2013, 03:42 PM   #1
Jan 2012
Orlando, FL
Posts: 68
Liked 7 Times on 7 Posts

Making this today and putting together my grain bill, but not sure if I should use 5lbs of light or dark Munich grain.

German Oktoberfest - BIAB

6lbs German Vienna
5lbs German Munich Malt

60 min 1 German Hallertau
20 min German Hallertau
10 min Tettnang

Saflager 34/70 (Weihenstephan)
10 min 1 tsp Irish Moss

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Old 02-16-2013, 06:40 PM   #2
shanecb's Avatar
Mar 2010
Pittsburgh, PA
Posts: 1,298
Liked 40 Times on 36 Posts

From Weyermann? I really like their lighter Munich.
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

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Old 02-17-2013, 02:57 AM   #3
Apr 2009
Milwaukee, WI
Posts: 407
Liked 13 Times on 11 Posts

Very similar to my first oktoberfest I did last year. 80:20 Vienna to Dark Munich. Single decoction with a 40 minute boil of 1/3rd mash. Lagered in March until September...great malty beer! If you aren't up for decoction, you can try a single infusion mash of 150-152, perhaps. With your grain bill, it might end up low on conversion so perhaps a little pilsner malt (for enzymes) may help or you could extend mash time.
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

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