Hop Barley and the Alers

Recipe: Oktoberfest

Recipe from John Allison. Ingredients given away at the Aug2002 meeting.

Fermentables

• 8 lbs German Vienna malt (Weyermann)
• 3 lbs German Munich malt
• 0.5 lbs German melanoidin malt
• 0.5 lb German caramunich malt
• 0.5 lb Belgian biscuit malt (DWC)

Hops

• 0.5 oz Hallertau as First Wort Hops (see below)
• 1.0 oz Hallertau 4.4% = 7HBU (60min)
• 0.25 oz Tettnang 5.6% = 1HBU (60min)
• 0.5 oz Tettnang (10min)

Procedure

• single infusion mash 148-150 F for 45-60 min
• make a starter and aerate/oxygenate well
• WLP820 Oktoberfest (52-58F)
• ferment until nearly done, allow to raise to 58-64F for 3-4 days as diacetyl rest, transfer to secondary, lower temp 5F per day until at 32F, lager at least 3 weeks or until ready to package for the Oct 22 club meeting
• recipe designed for OG1056, ~7HBU bittering hops
• adjust 60min bittering hops as appropriate: GU/IBU=2 or GU/HBU=8
• GU=(OG-1)*1000 ; e.g. OG1056 = GU56
• First Wort Hops are in kettle as the first wort is being drained from lauter tun; do not include these in IBU/HBU calculations; the lower temperature steeping seems to bind the hop oils more like a late addition. See http://brewery.org/library/1stwort.html

BJCP

• BJCP style guidelines:
• "Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome."
• OG1050-1064, FG1012-1016, IBU20-30