TangoHotel
Well-Known Member
This is from the Dec. 2006 BYO recipe. Has anyone tried this or have any tweaks. I'd like to try my hand at this one next year.
Avery The Kaiser (Imperial Oktoberfest) Clone
5 gallons/19 L, all-grain; OG = 1.085; FG = 1.019; IBU = 23* SRM = 16* ABV = 8.6%
Ingredients:
13.75 lbs. (6.24 kg) pale 2-row malt
1 lb. 6 oz. (0.62 kg) Weyermann Vienna malt
1 lb. 6 oz. (0.62 kg) Weyermann Munich Type I malt (7 °L)
15.3 oz. (0.43 kg) Gambrinus dark Munich malt (20 °L)
8.5 oz. (0.24 kg) Dingemans aromatic malt
4.75 AAU Hallertau Tradition hops (60 mins) (0.79 oz./22 g of 6% alpha acids)
2.5 AAU Sterling hops (30 mins) (0.33 oz./9.5 g of 7.5% alpha acids)
0.6 oz. (17 g) Tettnang hops (0 mins)
0.6 oz. (17 g) Hallertau Hersbrücker hops (0 mins)
Wyeast 2206 (Bavarian Lager) or White Labs 820 (Octoberfest/Märzen) yeast(4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step:
Single temperature infusion mash at 152 °F (67 °C), using 5.6 gallons (21 L) of mash liquor heated to 163 °F (73 °C). Mash in, mix for 20 minutes, then rest for 20 minutes. Vorlauf (recirculate) for 15 minutes. Collect 7 gallons (26 L) of wort and check specific gravity (SG). If SG is below 1.061, you can either add dried malt extract to make it 1.061 or collect more wort — up to 9 gallons (34 L) — and extend the boil time accordingly. Boil for 120 minutes, with 3 hop additions. Ferment at 55 °F (13 °C) for the first 24 hours, then drop the temperature to
50 °F (10 °C). When gravity hits 1.030-1.035, let temperature rise to wherever it can for diacetyl rest. Prime beer with corn sugar, or keg.
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Avery The Kaiser (Imperial Oktoberfest) Clone
5 gallons/19 L, countertop partial mash; OG = 1.085; FG = 1.019; IBU = 23* SRM = 16* ABV = 8.5%
Ingredients:
1 lb. 4.2 oz. (0.57 kg) Weyermann Vienna malt
1 lb. 4.2 oz. (0.57 kg) Weyerman Munich Type I malt (7 °L)
15.3 oz. (0.43 kg) Gambrinus dark Munich malt (20 °L)
8.5 oz. (0.24 kg) Dingemans aromatic malt
3.0 lbs. (1.4 kg) Coopers Light dried malt extract
6.0 lbs. (2.7 kg) Coopers Light liquid malt extract (late addition)
4.75 AAU Hallertau Tradition hops (60 mins) (0.79 oz./22 g of 6% alpha acids)
2.5 AAU Sterling hops (30 mins) (0.33 oz./9.5 g of 7.5% alpha acids)
0.60 oz. (17 g) Tettnang hops (0 mins)
0.60 oz. (17 g) Hallertau Hersbrücker hops (0 mins)
Wyeast 2206 (Bavarian Lager) or White Labs 820 (Octoberfest/Märzen) yeast (4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)
***
Step by Step:
Heat 5.5 quarts (5.2 L) of water to 166 °F (74 °C) and pour into 2-gallon (7.6-L) beverage cooler. Place crushed grains in a nylon steeping bag and submerge. Stir grains well, tie off bag lightly and seal cooler. Let partial mash rest, starting at 155 °F (68 °C), for 45 minutes. (It will most likely drop to around 150 °F (66 °C) by the end of the mash. This is fine.) While partial mash is resting, heat 0.75 gallons (2.8 L) of water to a boil in your brewpot and 5.0 qts. (4.7 L) of water to 180 °F (82 °C) in a large kitchen pot.
Run off first wort and add to boiling water in brewpot. Add the 5.0 qts. (4.7 L) of 180 °F (82 °C) water to the cooler, untie bag, stir grains and let sit for 5 minutes. Run off second wort and add to brewpot. Add dried malt extract and bring to a boil. Add first charge of hops and boil for 60 minutes, adding other hops at times indicated in the ingredient list. With 15 minutes left in boil, stir in half of the liquid malt extract; add the remaining half at the end of the boil. (Keep the boil clock running when adding extract.) Let wort sit 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate well and pitch yeast. Follow fermentation and lagering instructions in all-grain recipe.
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Avery The Kaiser (Imperial Oktoberfest) Clone
5 gallons/19 L, all-grain; OG = 1.085; FG = 1.019; IBU = 23* SRM = 16* ABV = 8.6%
Ingredients:
13.75 lbs. (6.24 kg) pale 2-row malt
1 lb. 6 oz. (0.62 kg) Weyermann Vienna malt
1 lb. 6 oz. (0.62 kg) Weyermann Munich Type I malt (7 °L)
15.3 oz. (0.43 kg) Gambrinus dark Munich malt (20 °L)
8.5 oz. (0.24 kg) Dingemans aromatic malt
4.75 AAU Hallertau Tradition hops (60 mins) (0.79 oz./22 g of 6% alpha acids)
2.5 AAU Sterling hops (30 mins) (0.33 oz./9.5 g of 7.5% alpha acids)
0.6 oz. (17 g) Tettnang hops (0 mins)
0.6 oz. (17 g) Hallertau Hersbrücker hops (0 mins)
Wyeast 2206 (Bavarian Lager) or White Labs 820 (Octoberfest/Märzen) yeast(4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step:
Single temperature infusion mash at 152 °F (67 °C), using 5.6 gallons (21 L) of mash liquor heated to 163 °F (73 °C). Mash in, mix for 20 minutes, then rest for 20 minutes. Vorlauf (recirculate) for 15 minutes. Collect 7 gallons (26 L) of wort and check specific gravity (SG). If SG is below 1.061, you can either add dried malt extract to make it 1.061 or collect more wort — up to 9 gallons (34 L) — and extend the boil time accordingly. Boil for 120 minutes, with 3 hop additions. Ferment at 55 °F (13 °C) for the first 24 hours, then drop the temperature to
50 °F (10 °C). When gravity hits 1.030-1.035, let temperature rise to wherever it can for diacetyl rest. Prime beer with corn sugar, or keg.
--
Avery The Kaiser (Imperial Oktoberfest) Clone
5 gallons/19 L, countertop partial mash; OG = 1.085; FG = 1.019; IBU = 23* SRM = 16* ABV = 8.5%
Ingredients:
1 lb. 4.2 oz. (0.57 kg) Weyermann Vienna malt
1 lb. 4.2 oz. (0.57 kg) Weyerman Munich Type I malt (7 °L)
15.3 oz. (0.43 kg) Gambrinus dark Munich malt (20 °L)
8.5 oz. (0.24 kg) Dingemans aromatic malt
3.0 lbs. (1.4 kg) Coopers Light dried malt extract
6.0 lbs. (2.7 kg) Coopers Light liquid malt extract (late addition)
4.75 AAU Hallertau Tradition hops (60 mins) (0.79 oz./22 g of 6% alpha acids)
2.5 AAU Sterling hops (30 mins) (0.33 oz./9.5 g of 7.5% alpha acids)
0.60 oz. (17 g) Tettnang hops (0 mins)
0.60 oz. (17 g) Hallertau Hersbrücker hops (0 mins)
Wyeast 2206 (Bavarian Lager) or White Labs 820 (Octoberfest/Märzen) yeast (4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)
***
Step by Step:
Heat 5.5 quarts (5.2 L) of water to 166 °F (74 °C) and pour into 2-gallon (7.6-L) beverage cooler. Place crushed grains in a nylon steeping bag and submerge. Stir grains well, tie off bag lightly and seal cooler. Let partial mash rest, starting at 155 °F (68 °C), for 45 minutes. (It will most likely drop to around 150 °F (66 °C) by the end of the mash. This is fine.) While partial mash is resting, heat 0.75 gallons (2.8 L) of water to a boil in your brewpot and 5.0 qts. (4.7 L) of water to 180 °F (82 °C) in a large kitchen pot.
Run off first wort and add to boiling water in brewpot. Add the 5.0 qts. (4.7 L) of 180 °F (82 °C) water to the cooler, untie bag, stir grains and let sit for 5 minutes. Run off second wort and add to brewpot. Add dried malt extract and bring to a boil. Add first charge of hops and boil for 60 minutes, adding other hops at times indicated in the ingredient list. With 15 minutes left in boil, stir in half of the liquid malt extract; add the remaining half at the end of the boil. (Keep the boil clock running when adding extract.) Let wort sit 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate well and pitch yeast. Follow fermentation and lagering instructions in all-grain recipe.
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