A bunch of us are brewing Oktoberfest beer styles now. I'm the last one to get around to it. I decided to try lagering this time. In fact I'm performing a little experiment. I'm going to ferment half the batch with a lager yeast and the other half with an ale yeast. Fermenting half as an ale will also help me have something for tasting with the group in a few weeks. The lager will have to wait two months or so.
So here's the recipe...er as much of it as I can remember :-)
- 8 oz. 60L crystal
- 2 oz. chocolate malt
- 4 lbs Pale Malt Extract Alexander's Sun Country
- 3.3 lbs Golden Light Briess CBW
- 2 oz German Hallertau Bittering 3.3% acidity
- 1/2 oz German Hallertau Aroma 3.3% acidity
- White Labs Oktoberfest/Marzen Lager Yeast WLP820
- Nottingham Brewing Yeast (Ale Yeast)
- Boiled a little less than 5 gallons of water
- Steeped Grains at 160 deg for 30 min
- Dissolved extract
- Brought to boil
- Added bittering hops 2 oz
- at 45 min put in the chiller
- Boiled for 55 minutes
- Added aroma hops
- at 60 min chilled (took a while...tap water wasnt cold enough)
- siphoned 1/2 to bucket and 1/2 to carboy
- pitched the lager yeast to the carbody (I just like saying "pitched" ;-)
- pitched the ale yeast to the bucket
- added the airlocks
- put the lager in the fridge with the temp controller at 45
- put the ale in the dining room for now
Oh yeah, Kyle asked what the Original Gravity was. OG 1.061
So that's it. It's a waiting game now :-) The plan is...
- ferment for 5-7 days or so
- bottle...cause I'm using my secondary for the lager :-(
- ferment at 45 degrees for two weeks
- store for six weeks at 35 degrees
I hope you don't mind, but while searching for an 'Oktoberfest' Ale (I don't have the facilities for a lager), I came across your recipe and copied it. I was wondering if you took a O.G. measurement and what it was? I just finished mine and it's at 1.074! Sounds kinda high to me...
Of course, I don't mind. :-) Although I don't know what it tastes like yet. Your mileage may vary.
I measureed the Original Gravity at 1.061.
Post a Comment