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Old 02-17-2013, 01:27 AM   #1
lstrowge
Born Texan living (trapped) in Washington state
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Apr 2011
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Recipe Type: All Grain   
Yeast: Wyeast 2633 Octoberfest Lager Blend   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: 2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.058   
Final Gravity: 1.014   
IBU: 24   
Boiling Time (Minutes): 90   
Color: 13   
Primary Fermentation (# of Days & Temp): 7 @ 54   
Additional Fermentation: 180 @ 38 (Lagered)   
Secondary Fermentation (# of Days & Temp): 2 @ 70   
Tasting Notes: Smooth, Clean, Malty but not too sweet   

Took 1st place in the 2012 Novembeerfest competition held at Larry's Brewing Supply, Kent Wa. This was my second competition entered (got two 2nd places out of three entries for the first comp), 1st entry for this beer.

Brewed it in early April 2012 and tapped it Mid Sept, bottled 3 12oz bottles after my 2nd Annual Oktoberfest Party. I actually had two versions of this beer, one with Bavarian Lager yeast and the second with the Octoberfest Lager Blend yeast.


Grain Bill (90 min mash @ 152 deg)

5.5 lbs Munich
5.5lbs Pilsner
1lbs, 4 oz. Caramunich
3 oz Hallertaur (2.5%) - Boil 6o min

I would have added the Beersmith file but not sure how to do so.
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Old 03-08-2013, 11:36 PM   #2
nitrousjunkie
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Sep 2007
Honolulu HI/ Hickam AFB, Hawaii
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Brewing this tonight. Going to see how it comes out once I get back from this next deployment.

 
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Old 03-08-2013, 11:41 PM   #3
TahoeRy
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Nov 2012
South Lake Tahoe, California
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I see you added the lager yeast, did you lager it? I am assuming so.

 
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Old 03-27-2013, 06:04 AM   #4
nitrousjunkie
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Sep 2007
Honolulu HI/ Hickam AFB, Hawaii
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Just had a sample from my hydro jar.....it's good. Going to be a lot better once I get back in about seven months.

 
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Old 06-12-2013, 05:19 PM   #5
musikguru6
 
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Probably a dumb question. Are you doing the secondary fermentation after the 180 day lagering phase, or before?
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Old 06-18-2013, 12:38 AM   #6
Jokenring
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Apr 2011
Bothell, Washington
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Quote:
Originally Posted by musikguru6 View Post
Probably a dumb question. Are you doing the secondary fermentation after the 180 day lagering phase, or before?
He would do that before. The 2 days at 70 is a diacytel rest.

 
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Old 07-01-2013, 06:41 PM   #7
lstrowge
Born Texan living (trapped) in Washington state
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Quote:
He would do that before. The 2 days at 70 is a diacytel rest
Yep. 2 day Diacytel and up to 6 months in the fridge at Lagering temps. Made another batch in April (used the Ocotoberfest Lager yeast), it should be ready for my Oktoberfest Party in mid-Sept.
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Keg 1 - Sehr Gut Helles!
Keg 2 - Lou's Haus Pale Ale (Mosaic DH)
Keg 3 - Lou's Haus Pale Ale (Cascade DH)
Keg 4 - Mischief Belgian Blonde
Keg 5 - Fest Bier
Keg 6 - Mosaic ,Citra, Amarillo IPA

 
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Old 07-03-2013, 03:07 AM   #8
Kayakr1988
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Dec 2012
Wilmington, NC
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Quote:
Originally Posted by lstrowge
Took 1st place in the 2012 Novembeerfest competition held at Larry's Brewing Supply, Kent Wa. This was my second competition entered (got two 2nd places out of three entries for the first comp), 1st entry for this beer.

Brewed it in early April 2012 and tapped it Mid Sept, bottled 3 12oz bottles after my 2nd Annual Oktoberfest Party. I actually had two versions of this beer, one with Bavarian Lager yeast and the second with the Octoberfest Lager Blend yeast.

Grain Bill (90 min mash @ 152 deg)

5.5 lbs Munich
5.5lbs Pilsner
1lbs, 4 oz. Caramunich
3 oz Hallertaur (2.5%) - Boil 6o min

I would have added the Beersmith file but not sure how to do so.
I can't find any hallertaur hops with a alpha of 2.5. The only thing I have seen is at 4.8? Where did you get your hops?
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Old 07-03-2013, 03:11 AM   #9
homebrewdad
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Quote:
Originally Posted by Kayakr1988 View Post
I can't find any hallertaur hops with a alpha of 2.5. The only thing I have seen is at 4.8? Where did you get your hops?
Just adjust your hops accordingly - i.e. use about half the recipe amount.
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Old 10-28-2014, 01:43 AM   #10
crusader1612
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May 2012
Christchurch, New Zealand
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Quote:
Originally Posted by lstrowge View Post
Took 1st place in the 2012 Novembeerfest competition held at Larry's Brewing Supply, Kent Wa. This was my second competition entered (got two 2nd places out of three entries for the first comp), 1st entry for this beer.

Brewed it in early April 2012 and tapped it Mid Sept, bottled 3 12oz bottles after my 2nd Annual Oktoberfest Party. I actually had two versions of this beer, one with Bavarian Lager yeast and the second with the Octoberfest Lager Blend yeast.


Grain Bill (90 min mash @ 152 deg)

5.5 lbs Munich
5.5lbs Pilsner
1lbs, 4 oz. Caramunich
3 oz Hallertaur (2.5%) - Boil 6o min

I would have added the Beersmith file but not sure how to do so.
Looks a Solid Recipe. Just finished up on a NZ Pilsner, so the slurry from this W34/70 might well go here.
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