WEBAug 28, 2023 · Key ingredients in an Oktoberfest beer include water, lager yeast, malted barley, and hops. The malted barley typically includes Munich and/or Vienna malts, lending a rich, toasty character. Noble hops like Hallertau or Tettnanger are commonly used, and German lager yeast ferments the beer.
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WEBSep 15, 2023 · White Labs WLP820 Oktoberfest Lager should give you comparable results. Process: Producing good lager is challenging. Start with a healthy pitch rate, erring on the side of “more yeast.”. Beyond …
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WEBMar 10, 2022 · Add any brewing salts and enough acid, if needed, to get the mash pH to 5.4. I use 10% phosphoric acid. If you want to perform a decoction or step mash, follow the temperature schedule listed under …
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WEBSep 24, 2018 · The following two Oktoberfest beer recipes are suitable for any level of brewer: Oktoberfest Beer Recipe (Extract) Instructions: This simple extract recipe comes from our beer recipe database. Either steep the specialty grains at around 150°F as you heat the brewing water, or perform a partial-mash following these directions. Batch …
WEBApr 19, 2023 · Sourcing the perfect ingredients is the first step in brewing your Oktoberfest. The recipes for this style typically use the same ingredients with some variation here and there: Water profile; Wyeast 2633 Oktoberfest Lager: 73-77%: Low-medium: 48-58°F: OYL-107 Oktoberfest: 73-77%: Medium-high: 46-58°F:
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WEBMar 13, 2024 · Method: All Grain Style: Märzen Boil Time: 60 min Batch Size: 10.5 gallons (fermentor volume) Pre Boil Size: 12.5 gallons Pre Boil Gravity: 1.044 (recipe based estimate) Post Boil Gravity: 1.052 (recipe …
WEBAll recipes are designed for 5 gallons of packaged beer (5.25 gallons into the fermenter), 75% efficiency on a batch sparge setup, 1.15 gallon/hour boil-off, Tinseth is used for IBU, fermented in primary only, all additions before 30 minutes are measured by IBU contribution (not weight), yeast starters are made using the BrewUnited yeast calculator, Irish …
WEBJul 15, 2021 · There is no single type of Oktoberfest beer. Only in recent decades has the famous hoolie in Munich settled on a deceptively strong, dangerously easy-drinking blond lager. For more about brewing this …
WEBAug 16, 2023 · Mill the grains and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C).
WEBNov 18, 2020 · Oktoberfest/Märzen Hops. In Oktoberfest beers, usually only 1-3 ounces of hops used, most at the start of the boil. This is in order to get the low IBU the style calls for. In about half the Oktoberfest recipes we surveyed, 1/3 of the hops were added as a late addition with anywhere from 20-10 min remaining in the boil.
WEBOct 4, 2013 · To make up for lost time, try these Oktoberfest-inspired recipes, from sauerkraut and bratwurst to schnitzel and beer-infused mustard. With a pint—or a dozen—to wash it all down, of course.
WEBFind beer recipes for your favorite fall lagers. These German style beers flood the bars and stores every October, but can enjoy these malty lagers anytime. Jekyll Brewing Seven Bridges Oktoberfest. Oktoberfest. Jekyll Brewing Seven Bridges Oktoberfest. IBU: 23.2. SRM: 8.9. OG: 1.054. SAVE RECIPE Login or join to save this recipe.
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WEBJun 26, 2009 · Heres my planned recipe for next weeks brew. 16# vienna 4# pilsner 2# munich 60 min 1oz perle 30 min .5 oz Saaz Mash 66C 1hr. Im going pull 10% of the mash out for a single decoction, boiled and added at mash out.
WEBMash grains at 148-152ºF for 45 minutes. Heat to 170ºF. Lauter. Boil with bittering hops for 40 minutes. Add second hop adition, boil 15 minutes. Add third hop addition, boil 5 minutes. Cool to 54ºF, oxygenate wort. Pitch 2 vials WLP820 Oktoberfest/Marzen Lager Yeast. Primary Fermentation: 2-4 weeks at 54ºF.
WEBDry Dock Docktoberfest. ABV: 6%. IBU: 22. SRM: 12. As primary fermentation is finishing, Hurley suggests a temperature boost to 60F for a thorough three-day diacetyl rest. “Then you can slowly drop the beer down to lagering temperatures,” Hurley says, “by a couple of degrees a day until it reaches about 35F degrees.”.
WEBThe beer should be fairly clean with low esters to let those characteristics shine through. Our Oktoberfest is 14.5 °P OG, 5.3% ABV with an IBU of 50. It has a fairly low gravity and ABV for long sessions, along with some pretty aggressive bitterness to balance the solid malt body, then capped off with a gorgeous garnet color.