homebrewdad
Well-Known Member
As I mentioned on an earlier post or two, I have been given a mini fridge for use in lagering, and am thus preparing to take the plunge.
For a long time, I had planned for my first lager to be a Munich Dunkel, but the Oktoberfest bug has bitten me hard. I've been reading Oktoberfest recipes, playing in Beersmith, and pouring over Designing Great Beers.
I believe that I now have a good rough draft of my recipe. Please note that I am intentionally exceeding BJCP standards by just a bit - from what I understand, this style was historically just a bit "bigger" than it is written in those guidelines.
I'm well aware that there are many ways to skin this particular cat.
With that being said, here is what I have for my first recipe, the Oktoberfest:
•OG: 1.065
•FG: 1.016
•ABV: 6.43%
•IBU: 28.4 (.436 bitterness ratio)
•Color: 13.5 SRM
•Batch size: 5.5 gallons
Grains:
•4 lb 4 oz Munich malt - 31.8%
•4 lb German Pils - 29.9%
•3 lb 8 oz oz Vienna malt - 26.2%
•8 oz Melanoiden malt - 3.7%
•8 oz Caramunich - 3.7%
•8 oz Cara-pils - 3.7%
•2 oz Carafa III - 0.9%
Hops:
•1.25 oz Tettnang (4% AA) @ 60 min - 14.6 IBU
•.75 oz Hallertauer (4.8% AA) @ 60 min - 10.5 IBU
•.25 oz Tettnang (4% AA) @ 20 min - 1.8 IBU
•.25 oz Hallertauer (4.8% AA) @ 20 min - 2.1 IBU
Yeast: WLP820 (Oktoberfest/Marzen) - massive starter
•Mash @ 150 degrees F.
•Ferment @ 52 degrees until close to terminal gravity.
•Allow to warm into the 60s for a couple of days for a D-rest.
•Lager for 6+weeks (I'm a patient guy).
•Prime to ~2.8 volumes of CO2.
Thoughts, input? I've seen so many different ratios of various grains. I've seen recipes where Munich/Vienna were small entries, I've seen recipes where they dominated. The head scratching thing is that apparently, widely varied recipes do well at NHC.
Now, my working Wiesn bier recipe:
•OG: 1.056
•FG: 1.011
•ABV: 5.91%
•IBU: 23.4 (.419 bitterness ratio)
•Color: 5.0 SRM
•Batch size: 5.5 gallons
Grains:
•9 lb German Pils - 80.0%
•2 lb Munich malt - 17.8%
•4 oz Acid malt - 2.2%
Hops:
•1.20 oz Hallertauer (4.8% AA) @ 60 min - 17.7 IBU
•.50 oz Hallertauer (4.8% AA) @ 30 min - 5.7 IBU
Yeast: WLP833 (German Bock) - massive starter
•Mash @ 148 degrees F.
•Ferment @ 48 degrees until close to terminal gravity.
•Allow to warm into the 60s for a couple of days for a D-rest.
•Lager for 6+weeks (I'm a patient guy).
•Prime to ~2.8 volumes of CO2.
Okay, I'm going super simple, here. I'll be interested to see what comes from it.
At any rate, this is where I'm coming from for now. Thanks for your thoughts.
For a long time, I had planned for my first lager to be a Munich Dunkel, but the Oktoberfest bug has bitten me hard. I've been reading Oktoberfest recipes, playing in Beersmith, and pouring over Designing Great Beers.
I believe that I now have a good rough draft of my recipe. Please note that I am intentionally exceeding BJCP standards by just a bit - from what I understand, this style was historically just a bit "bigger" than it is written in those guidelines.
I'm well aware that there are many ways to skin this particular cat.
With that being said, here is what I have for my first recipe, the Oktoberfest:
•OG: 1.065
•FG: 1.016
•ABV: 6.43%
•IBU: 28.4 (.436 bitterness ratio)
•Color: 13.5 SRM
•Batch size: 5.5 gallons
Grains:
•4 lb 4 oz Munich malt - 31.8%
•4 lb German Pils - 29.9%
•3 lb 8 oz oz Vienna malt - 26.2%
•8 oz Melanoiden malt - 3.7%
•8 oz Caramunich - 3.7%
•8 oz Cara-pils - 3.7%
•2 oz Carafa III - 0.9%
Hops:
•1.25 oz Tettnang (4% AA) @ 60 min - 14.6 IBU
•.75 oz Hallertauer (4.8% AA) @ 60 min - 10.5 IBU
•.25 oz Tettnang (4% AA) @ 20 min - 1.8 IBU
•.25 oz Hallertauer (4.8% AA) @ 20 min - 2.1 IBU
Yeast: WLP820 (Oktoberfest/Marzen) - massive starter
•Mash @ 150 degrees F.
•Ferment @ 52 degrees until close to terminal gravity.
•Allow to warm into the 60s for a couple of days for a D-rest.
•Lager for 6+weeks (I'm a patient guy).
•Prime to ~2.8 volumes of CO2.
Thoughts, input? I've seen so many different ratios of various grains. I've seen recipes where Munich/Vienna were small entries, I've seen recipes where they dominated. The head scratching thing is that apparently, widely varied recipes do well at NHC.
Now, my working Wiesn bier recipe:
•OG: 1.056
•FG: 1.011
•ABV: 5.91%
•IBU: 23.4 (.419 bitterness ratio)
•Color: 5.0 SRM
•Batch size: 5.5 gallons
Grains:
•9 lb German Pils - 80.0%
•2 lb Munich malt - 17.8%
•4 oz Acid malt - 2.2%
Hops:
•1.20 oz Hallertauer (4.8% AA) @ 60 min - 17.7 IBU
•.50 oz Hallertauer (4.8% AA) @ 30 min - 5.7 IBU
Yeast: WLP833 (German Bock) - massive starter
•Mash @ 148 degrees F.
•Ferment @ 48 degrees until close to terminal gravity.
•Allow to warm into the 60s for a couple of days for a D-rest.
•Lager for 6+weeks (I'm a patient guy).
•Prime to ~2.8 volumes of CO2.
Okay, I'm going super simple, here. I'll be interested to see what comes from it.
At any rate, this is where I'm coming from for now. Thanks for your thoughts.