Oktoberfest Recipe

 

5 Gallon Batch

OG 1.053

FG 1.015

5lbs Light Munich Malt

4lbs Pilsner Malt

1lb Caramunich Malt

1oz Challenger Hops

1oz Hallertau Hops

Wyeast Munich Lager 2308 (4L Starter)

Mash at 150f and sparge at 150f.

Boil collected wort for 60 minutes, with 1oz Challenger at 60 min and 1oz Hallertau at 15 min.

Cool, aerate and pitch the yeast slurry.

Ferment cool until the krausen starts falling and then bring it up to room temp for a diacetyl rest for 24hrs.

Transfer to a sterilized carboy and lager for as long as you can handle.

Bottle with 1/2 cup sugar solution and bottle carbonate at room temp.

_______________________

 

Smashed Sorachi Pils

This is a nice and simple Pilsner, Turned out great. I fermented in my closet and lagered it in the attic, both are extremely cold in the winter. I'll be making it again when it warms up with some Kolsch yeast.

5 Gallon Batch
OG 1.056 (actual 1.052)
FG  1.016 (actual 1.010)

10lbs Pilsner Malt
2oz Sorachi Hops
Wyeast Munich 2308 (4L Starter)

Mash at 150f and sparge at 150f.

Boil collected wort for 90 minutes, spread out the hops in three additions.

Cool, aerate and pitch the yeast slurry.

Ferment cool until the krausen starts falling and then bring it up to room temp for a diacetyl rest for 24hrs.

Transfer to a sterilzed carboy and lager for as long as you can handle.

Bottle with 1/2 cup sugar solution and bottle carbonate at room temp.

_______________________