Hey I'm looking at doing an Oktoberfest soon to have it ready for fall, and need some help. I'm wondering what anyone thinks of the recipe, and also what people's thoughts are on constant-temp fermentation and aging, without doing the full lagering of dropping the temps down. Here's what I'm thinking for recipe....
6.25# pilsner malt
2# dark munich malt
1# vienna
0.5# medium crystal malt
0.5# biscuit
Mash 30 mins at 135° with 9qts water. Add 5qts at 180° to bring temp to 150° and hold for 60 minutes. Sparge to get pre-boil volume of 6.5gallons, 1 hour boil for 5.5 gallon batch.
1.5 oz. Tettnang 4% alpha acid 60 minutes
1 oz. Spalt 3% alpha acid 30 minutes
Bavarian or Munich lager yeast(Wyeast 2308 or WLP-820)
1 cup Briess amber DME (for priming)
I found this in one of my BYO magazines, and was wondering what dry yeast might work well, and also what people thought of using regular priming sugar rather than the DME.
The recipe says to ferment 1 week between 50 and 55°, then rack to secondary for 4 weeks at 45°, bottle and age 6 weeks at 40°. What are results like if you just ferment and condition/age in the low 60's?
Thanks for the Tips!
6.25# pilsner malt
2# dark munich malt
1# vienna
0.5# medium crystal malt
0.5# biscuit
Mash 30 mins at 135° with 9qts water. Add 5qts at 180° to bring temp to 150° and hold for 60 minutes. Sparge to get pre-boil volume of 6.5gallons, 1 hour boil for 5.5 gallon batch.
1.5 oz. Tettnang 4% alpha acid 60 minutes
1 oz. Spalt 3% alpha acid 30 minutes
Bavarian or Munich lager yeast(Wyeast 2308 or WLP-820)
1 cup Briess amber DME (for priming)
I found this in one of my BYO magazines, and was wondering what dry yeast might work well, and also what people thought of using regular priming sugar rather than the DME.
The recipe says to ferment 1 week between 50 and 55°, then rack to secondary for 4 weeks at 45°, bottle and age 6 weeks at 40°. What are results like if you just ferment and condition/age in the low 60's?
Thanks for the Tips!