SlipknotMcGee
Member
I love Octoberfest beers. My first homebrew was an Octoberfest, but it was from a kit. I've recently decided to switch to more advanced recipes. I searched for a good Octoberfest recipe on these forums and couldn't find one that:
1. is an extract recipe (since I am not equipped for All or Partial Grain)
2. is an ale recipe (since I am not equipped for lagering)
3. made sense
But I did find one here, so I am reposting it below (edited to reflect how I made it) in the hopes that others will find it when they do a search like I did.
(This will probably not be ready in time for Octoberfest - late September - but it might be ready in time for Halloween.)
Steeping grains (30 min at 150F):
0.5 lb Crystal 60L
0.5 lb Munich
0.5 lb German Castle 2-row (I believe that was what it was called)
0.25 lb Chocolate Malt
Extract:
3.3 lb Amber LME
3.3 lb Light LME (I used Muntons for both of these)
75 minute boil
Hops (all Hallertau):
1 oz. @ 60 min remaining
1 oz. @ 15 min remaining
0.5 oz. @ removal from heat
Yeast: Cry Havoc WLP862
Initial Specific Gravity: 1.057 (adjusted from 1.054 @ 77F)
I'm using a cold water bath to keep the fermentation at 65. Usually, my "fermentation room" (guest shower stall) is 72 with the thermometer on the bucket reading 74-76 from internal heat.
I made this Saturday morning and it is now Monday afternoon. Going by the rate of bubbles, fermentation has started more slowly than my previous batches, but the recipe and White Labs' info sheet on Cry Havoc warned me of that.
I'll post updates when they happen. I don't plan on cracking this open to get another gravity reading for at least two weeks.
1. is an extract recipe (since I am not equipped for All or Partial Grain)
2. is an ale recipe (since I am not equipped for lagering)
3. made sense
But I did find one here, so I am reposting it below (edited to reflect how I made it) in the hopes that others will find it when they do a search like I did.
(This will probably not be ready in time for Octoberfest - late September - but it might be ready in time for Halloween.)
Steeping grains (30 min at 150F):
0.5 lb Crystal 60L
0.5 lb Munich
0.5 lb German Castle 2-row (I believe that was what it was called)
0.25 lb Chocolate Malt
Extract:
3.3 lb Amber LME
3.3 lb Light LME (I used Muntons for both of these)
75 minute boil
Hops (all Hallertau):
1 oz. @ 60 min remaining
1 oz. @ 15 min remaining
0.5 oz. @ removal from heat
Yeast: Cry Havoc WLP862
Initial Specific Gravity: 1.057 (adjusted from 1.054 @ 77F)
I'm using a cold water bath to keep the fermentation at 65. Usually, my "fermentation room" (guest shower stall) is 72 with the thermometer on the bucket reading 74-76 from internal heat.
I made this Saturday morning and it is now Monday afternoon. Going by the rate of bubbles, fermentation has started more slowly than my previous batches, but the recipe and White Labs' info sheet on Cry Havoc warned me of that.
I'll post updates when they happen. I don't plan on cracking this open to get another gravity reading for at least two weeks.