Oktoberfest (All Grain)

Oktoberfest (All Grain)

By , January 11, 2013




Original Gravity: 1.046
Final Gravity: 1.011
SRM: 9.8
IBUs: 29
Boil Time: 60 minutes


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:


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