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Old 03-13-2013, 01:20 AM   #1
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Default No Fancy name - Oktoberfest

Recipe Type: All Grain
Yeast: WLP830
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 27
Boiling Time (Minutes): 60
Color: 7.7
Primary Fermentation (# of Days & Temp): 10 @ 55
Additional Fermentation: 2 months lager
Secondary Fermentation (# of Days & Temp): Rest 6 days
Tasting Notes: Smooth, well received by friends (It didn\'t last long enough for me to take notes)

This is an oktoberfest I made last year. It was a little messed up as I went hunting in the middle and ended filling my fridge with elk meat so I had to lager the first part by the basement (about 50F).
After I butchered the Elk, I lagered in the fridge for about 1.5 months.
I should have waited longer because it got better with age.

5 lb Munich
4 lb Superior Pilsen
8 oz Carapils

Mash 152F 60 minutes
Mash-out 168F 20 minutes

1 oz @ 60 min German Select
.25 oz @ 20 min German Select
(wanted to use Saaz or Hallertau but could not get any)

10 days @ 55F (in fridge)
Diactic rest 6 days (went hunting
7 days @ 50F (by the back door as my fridge was full)
1.5 months @ 45F in fridge

I'm going to try and make this again this year and use Saaz hops (and lager it for a long time)
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