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Home Story Index Recipes Recipe Locator German Amber Lager Oktoberfest (all-grain)
Oktoberfest (all-grain)
Issue 2009
Online Date Wednesday, 31 December 1969

 

Ingredients:

  • 7.5 lbs. Pilsner Malt (German or Belgian)
  • .84 lbs. Belgian CaraVienne Malt
  • .42 lbs. Belgian Special B Malt
  • .5 oz. Tettnanger hops (at 45min.)
  • .8 oz. Styrian Goldings hops (at 60 min.)
  • .8 oz. Saaz hops (at 75 min.)


Step-By-Step:
Mash grains in 3.25 gallons of water at 125° F for 30 minutes. After 30 minutes, raise temperature to 154° F. Hold for 45 minutes. Quickly raise temperature to 159° F, hold for 10 minutes. Sparge with an equal amount of water. Boil for 90 minutes, adding the hops as indicated (if pelletized hops are used, they may be added all together at the 45-minute mark).

Ferment out with a good lager yeast (W-34/70 or Wyeast 2206) at the appropriate temperature (42°-48° F), for 8-12 days. Over a 24-72-hour period, cool to 34°-38° F and hold for 4-6 weeks. Follow standard lager beer techniques for kegging or bottling.

Recipe courtesy of George Fix

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