The High Plains Draughters Recipe Database


Oktoberfest
contributed by Tim Nagode on 1996-10-13
makes 5 gallons

Ingredients List  

5 lbs Ireks Vienna malt
1 lbs Breiss Munich malt
1 lbs DWC Caramunich malt
2 lbs 2-row malt
1 oz Perle hops (8% alpha, 60 minutes in nylon)
0.5 oz Saaz hops (3.5% alpha, 15 minutes in nylon)
Wyeast 2206 "Bavarian Lager" yeast

Brewing Notes  

Mash in with 12 qts. 136 degree brewing water to reach protein rest of 131 degrees. Hold for 30 min. Raise temperature to 148 degrees for sacchrafication, hold for 2 hours. Raise temperature to 168 degrees to mash out and sparge with 5 gal. of 168 degree brewing water. Aerate and pitch with 1 pt. starter

Fermentation Notes  

Primary fermentation should last at least 2 weeks at 50-55F. Transfer to secondary fermenter for 5-8 days. Fine with isinglass and bottle with 3/4 cup corn sugar. Let sit at 65 degrees or above for 2 weeks to carbonate, then store cold for 4 to 8 weeks.

Gravity  

Original gravity: 1.064
Final gravity: 1.015

Competition Record  

Tim Nagode, 1st place Best of Fest, 1995 HPD Club-only combination



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