Being March and all, it seems appropriate to brew an Oktoberfest to lager soon. I'm shooting for the more golden-colored O-fest one might encounter at a beer tent in Germany during the actual fest (as opposed to the darker amber-colored O-fests exported to the US). Here is the recipe I've come up with:
Post-boil volume: 5.5 gallons
Brewhaus efficiency: 75%
Yeast attenuation: 75%
Grain bill: 12lbs
Vienna Malt: 75%
Light Munich Malt: 16.7%
CaraHell: 8.3%
Golding hops 1.5oz (5.2%) 60 min
Wyeast 2633
OG: 1.0567 (13.98 *P)
FG: 1.0142 (3.62 *P)
IBU's: 25.2
SRM: 7.0
ABV: 5.6%
Calories per 12 oz.: 175
Considering a decoction mash for this bad boy. Will let it ferment at (48-50) for 6 or 7 months. Updates, of course, as they happen.
Post-boil volume: 5.5 gallons
Brewhaus efficiency: 75%
Yeast attenuation: 75%
Grain bill: 12lbs
Vienna Malt: 75%
Light Munich Malt: 16.7%
CaraHell: 8.3%
Golding hops 1.5oz (5.2%) 60 min
Wyeast 2633
OG: 1.0567 (13.98 *P)
FG: 1.0142 (3.62 *P)
IBU's: 25.2
SRM: 7.0
ABV: 5.6%
Calories per 12 oz.: 175
Considering a decoction mash for this bad boy. Will let it ferment at (48-50) for 6 or 7 months. Updates, of course, as they happen.