Osktoberfest
Though my dog Leinenkugel gets most of the attention on this blog as Barking Dog Beer’s official mascot, what better time to give my other dog Oscar a shout-out than while naming my first attempt at an oktoberfest bier. Thus, “Osktoberfest” was conceived.
The recipe I used is basically one I pulled out of Brewing Classic Styles, the book I bought from co-author John Palmer when I met him at a book signing at Northern Brewer back in April. I think the only tweak was the yeast, as I had to use a White Labs and a Wyeast O-fest strain because Northern Brewer only had one White Labs O-fest vial left. I already know the FG on this one because I’m super behind in writing this post. I brewed this batch on May 12th, same day I brewed a hefeweizen, hence the two different types you see in the adjacent pic.
Here’s the recipe:
Osktoberfest
|
Batch size |
6+ gallons |
Boil size |
8+ gallons |
Boil time |
90 minutes |
Grain weight |
13 pounds |
Efficiency |
90% calculated |
|
Original gravity |
1.053 |
Final gravity |
1.008 |
Alcohol (by volume) |
5.5% |
Bitterness (IBU) |
20 |
Color (SRM) |
10.2°L |
|
Yeast |
2 liquid packs (1 of each, as I grabbed the last WLP820) that I built up on a stir plate for 40 hrs. prior to pitch |
White Labs
WLP820Wyeast
Oktoberfest/Märzen |
Oktoberfest/Märzen LagerOktoberfest/Märzen |
Grains/Extracts/Sugars |
13 pounds |
German Pils
36ppg, 1.8°L |
5 pounds
38.5% |
German Munich (Light)
34ppg, 8.3°L |
4 pounds
30.8% |
Vienna
35ppg, 3.8°L |
3 pounds
23.1% |
CaraMunich
34ppg, 34°L |
1 pound
7.7% |
Hops |
2 ounces |
Hallertauer hops
4.4%, Pellet |
2 ounces |
Additions |
0.25 ounces |
Irish moss
Fining |
1 TSP |
|
Mash |
90 minutes, 9.1 gallons |
Strike
Target 151°F |
4.9 gallons
162°F
90 minutes (+0) |
Sparge
Target 175°F |
4.2 gallons
190°F |
Boil |
90 minutes, 8+ gallons |
Hallertauer hops
4.4%, Pellet |
1 ounce
60 minutes (+30) |
Hallertauer hops
4.4%, Pellet |
1 ounce
15 minutes (+75) |
Irish moss
Fining |
1 TSP
15 minutes (+75) |
Ferment |
13 days @ 48-51°F
8 day diacetyl rest @ 58-64°F
Lagering began June 2nd
Planning to keg and bottle in early September |
|
Primary fermentation in the “new” temp-controlled chest freezer/fridge:
A nice little Saturday hangin’ in the garage.