Oktoberfest Recipe

[jlvgolf]

I'm brewing an Oktoberfest this weekend. While it's a bit late to make changes because I already bought the grains, I would like to hear anyone's thoughts or comments about the recipe anyway. What do you think of the hops schedule? Recommendations for mash temps also appreciated!

https://www.brewtoad.com/recipes/oktoberfest-90ee01

5.5 gallon batch size, 75% efficiency, 1.055 OG, 24 IBU, 9 SRM

4.5lbs Pilsner (41%)
3.5lbs Dark Munich (32%)
2.5lbs Vienna (23%)
.25lbs Caramunich (2%)
.25lbs Acid Malt (2%)

Hops
1oz Hallertauer (60 min)
1oz Tettnanger (30 min)

Yeast
Bavarian Lager 2206

 

[JimRausch]

Not bad. I probably would have gone with 2.5lb regular munich and just 1lb dark munich, but that's my personal preference. Also, I'd probably up the caramunich to .5 lb, because I really like caramunich(CM2 anyways). Interesting that you bitter with Hallertauer and flavor with Tett. More typical the other way, but I suppose it all depends on which flavor you prefer and what IBU you are shooting for. Good choice in the yeast strain.
Overall, I'd drink it! Hope your brewday goes well!
oops edit- forgot about your mashtemp Q. For my lagers, I like to mash in at 147, and take a 3qt. thick decoction after 10 minutes. Bring the decoction up to 158 for 10 minutes, then up to a boil before adding back to main mash. This brings the main mash to 158 where I hold it for 20 minutes. Increases the total mash time by about 20 minutes. You could do the same with a step infusion, or just go for a 155ish 60 minute mash.

 

[jlvgolf]

Thanks! This is my first Oktoberfest brew so I'll revise in the future it depending on how it comes out. I may mix up the hops additions depending on my mood and how they smell when I open them up!