(5 gallons)

"This is an Oktoberfest-style ale with a lovely, toasty flavor underlying the hops and the
rich maltiness. I know it is not quite authentic, but boy is it nice!"

Ingredients:

• 1 lb. toasted and cracked lager malt
• 0.5 lb. Munich malt
• 0.5 lb. chocolate malt
• 3 lbs. unhopped amber dry malt extract
• 6 lbs. unhopped amber extract syrup
• 2 oz. Hallertauer hop pellets
• 1 oz. Spalter pellets
• 1 oz. Mt. Hood pellets
• 11.5 g. Edme ale yeast

Step by Step:

Toast lager malt in a 350° F oven for 10 minutes. Crack all three malts and add them to 2.5 gallons cold water (in grain bags), steeping while bringing the water to 170° F. Remove grains to a colander suspended over your fermenter, and sparge with 2 quarts preboiled 170° F water. Add unhopped amber dry malt extract (reserving 1 cup for priming) and unhopped amber extract syrup to the kettle, stirring to avoid scorching.

Bring up to a full boil and add Hallertauer pellets. Boil for 30 minutes. Add Spalter pellets and boil an additional 15. Remove from heat. Pour into sanitized fermenter, add 3 gallons cold water and Mt. Hood pellets. Let cool. Pitch the yeast. When wort hits 75° F, seal and ferment as usual. Rack after five days, let settle six more. Bottle, priming with reserved dry malt extract. Age cool (45° to 50° F) for four weeks or more.

OG = 1.055 to 1.058
FG = 1.012 to 1.015