JR_Brewer
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Wyeast 1007 German Ale
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.067
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 14 SRM
- Primary Fermentation (# of Days & Temp)
- 60 @68
- Tasting Notes
- Nice malt up front with clean noble hop bitterness.
I was looking to brew an extract Oktoberfest, but I don't have lagering equipment. I developed the following recipe to brew a Oktoberfest-style ale using Wyeast 1007. Tasted it over the weekend and it got great reviews, so I figured it was worth posting here. Didn't have the clarity of a true Oktoberfest but that was expected. A good alternative for those of us who don't have room for lagering equipment. Enjoy!
Boil Volume: 3 gallons
Weyermann Caramunich III - 1 lb crushed
Briess Carapils - 8oz crushed
NB Pilsen Malt Syrup 3.15 lbs. (60 min)
NB Munich Malt Syrup 3.15 lbs. (30 min)
Briess Pilsen DME 2 lb (split 60 & 30 min)
German Tettnang 1 oz. (60 min)
Czech*Saaz 1 oz. (10 min)
German Hersbrucker 1 oz (5 min)
Boil Volume: 3 gallons
Weyermann Caramunich III - 1 lb crushed
Briess Carapils - 8oz crushed
NB Pilsen Malt Syrup 3.15 lbs. (60 min)
NB Munich Malt Syrup 3.15 lbs. (30 min)
Briess Pilsen DME 2 lb (split 60 & 30 min)
German Tettnang 1 oz. (60 min)
Czech*Saaz 1 oz. (10 min)
German Hersbrucker 1 oz (5 min)