Oktoberfest (All Grain)
Ingredients:
- Pilsner (2-Row) Malt (German) - 4 lbs
- Munich Malt (German) - 3 lbs
- Vienna Malt (German) - 2 lbs
- Caramel/Crystal Malt (60 °L) - 12 ounces
- Hallertauer Hops 4.8% (20 min) - .5 ounces
- Hallertauer Hops 4.8% (60 min) - 1.5 ounces
- Wyeast 2206 Bavarian Lager - 1 packet
Instructions:
Specifications
Original Gravity: 1.046
Final Gravity: 1.011
SRM: 9.8
IBUs: 29
Boil Time: 60 minutes
Directions
Conduct a mash at 151° F (66° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Once at a rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for the full 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. With 20 minutes left in the boil add .5 oz Hallertauer hops. After the boil, cool your wort down to around 50° F (10° C) and strain the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled pitch the yeast. Ferment around 50° F (10° C) for 4 weeks before bottling or kegging. Carbonate for 2 - 2.5 volumes CO2.
We found the original recipe here:
http://www.homebrewersassociation.org/pages/community/blog/show?title=beer-recipe-of-the-week-munich-madness
