- Recipe Type
- All Grain
- Yeast
- Oktoberfest (WY2633)
- Yeast Starter
- 2.5L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 30
- Color
- 6.4 SRM
- Primary Fermentation (# of Days & Temp)
- 10 days @ 50F
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 36F
- Additional Fermentation
- 3 day D-Rest @ 62F
- Tasting Notes
- Crisp, refreshing and balanced with a subtle spicy aroma
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Color: 6.4 SRM
Bitterness: 30.1 IBUs
Est OG: 1.063 (15.3° P)
Est FG: 1.014 SG (3.5° P)
ABV: 6.2%
This beer is the perfect answer for the brewer looking to make a moderately strong, malty lager with a crisp finish. I've found that many bock recipes err on the side of complexity, which results in an inappropriately cloying finish. In this venture, simplicity yielded the best results: 3 base malts, 2 hop additions, and one superb lager strain.
Ingredients
6 lbs Pilsner (2 Row) Ger (2.0 SRM) - 48%
4 lbs Vienna Malt (3.5 SRM) - 32%
2 lbs 8.00 oz Munich Malt (9.0 SRM) - 20%
2.00 oz Spalter [3.6%] - First Wort
1.00 oz Saaz [2.2%] - Boil 10 min
2 pkgs Octoberfest Lager Blend (Wyeast Labs #2633)
Dough in a thin mash, approximately 2 qt/lb. Double decoction mash with rests at 144, 156, and 168. Sparge with 180F water until preboil volume of 7G is achieved. Boil for 90 minutes, adding hops as directed, as well as 1/2 tsp Irish moss @ 10 min. Chill to pitch temperatures overnight, and pitch decanted starter to wort. Ferment for 10 days @ 50F, raising temperature to 62F for 3 days thereafter. On day 14, add finings and start dropping temperature 2-3F per day until lagering temperature is achieved. Lager for at least 2 weeks, and rack to keg or bottle to 2.3 volumes.
The only water modifications I made were to add 1.2 mL/gal lactic acid to the mash and 0.8 mL/gal to the sparge to keep my mash pH within check (~5.45). As I have relatively soft water.
Results.
Boil Size: 6.98 gal
Color: 6.4 SRM
Bitterness: 30.1 IBUs
Est OG: 1.063 (15.3° P)
Est FG: 1.014 SG (3.5° P)
ABV: 6.2%
This beer is the perfect answer for the brewer looking to make a moderately strong, malty lager with a crisp finish. I've found that many bock recipes err on the side of complexity, which results in an inappropriately cloying finish. In this venture, simplicity yielded the best results: 3 base malts, 2 hop additions, and one superb lager strain.
Ingredients
6 lbs Pilsner (2 Row) Ger (2.0 SRM) - 48%
4 lbs Vienna Malt (3.5 SRM) - 32%
2 lbs 8.00 oz Munich Malt (9.0 SRM) - 20%
2.00 oz Spalter [3.6%] - First Wort
1.00 oz Saaz [2.2%] - Boil 10 min
2 pkgs Octoberfest Lager Blend (Wyeast Labs #2633)
Dough in a thin mash, approximately 2 qt/lb. Double decoction mash with rests at 144, 156, and 168. Sparge with 180F water until preboil volume of 7G is achieved. Boil for 90 minutes, adding hops as directed, as well as 1/2 tsp Irish moss @ 10 min. Chill to pitch temperatures overnight, and pitch decanted starter to wort. Ferment for 10 days @ 50F, raising temperature to 62F for 3 days thereafter. On day 14, add finings and start dropping temperature 2-3F per day until lagering temperature is achieved. Lager for at least 2 weeks, and rack to keg or bottle to 2.3 volumes.
The only water modifications I made were to add 1.2 mL/gal lactic acid to the mash and 0.8 mL/gal to the sparge to keep my mash pH within check (~5.45). As I have relatively soft water.
Results.
