Don the lederhosen and pull up some bench to sample a truly festive example of the well-known German party beer! Rich in flavour and spirit, Oktoberfest uses just enough hops to balance the smooth clean malty goodness. Chugging several pints of this brew will evoke the smell of fresh pretzels, clinking steins and perhaps a bit of German slap dancing..?
OG - 1.055
FG - 1.011
IBU - 27
SRM - 11
ABV 5.7%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Oktoberfest Lager
2.25kg - Weyermann Pilsner Malt
1.8kg - Joe White Munich Malt
1.4kg - Joe White Vienna Malt
450g - Weyermann Caramunich Type 2 Malt
60 min - 40g Hops #1
20 min - 15g Hops #1
15 min - Whirlfloc Tablet
2 Packet - Fermentis Saflager S-23 Yeast 11g
Brew Time: 3 - 4 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
55g bag of Hops #1
Instructions
Mash Schedule: 66°c for 60 mins (optional: Add 5.2 pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume.
Boil Schedule: Boil for 90 mins adding hops and whirlfloc as indicated.
Fermentation: Rehydrate yeast before cooling wort to 15°c, aerate wort and pitch rehydrate yeast cream. Ferment at 10°c for 2 weeks or until SG reaches 1.015, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 4 weeks before bottling or enjoying.
Cheers!
For other flavours and recipes check out the products below.