Oktoberfest

Name: Oktoberfest
Prep time: 60 min
Cook time: 240 min
Total time: 60 min
Yield: 55
Cuisine: German
Ingredients: 7 lb Munich malt; 2.5 lb Vienna malt; 1 lb Caramunich I malt; 28 g Hallertau Mittelfruh hops; Pilgrimage yeast

60 mins prepServes 55

A classic, super crushable, amber-colored, German malt showcase Oktoberfest beer. Made of mostly Munich malt with a bit of Vienna and Caramunich, this beer is double-decocted followed by a 2-month lager. It has a small amount of bready-sweetness, but is fairly dry with almost zero hop aroma.

55 servings

What you need

1 yeast

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Instructions

Mash at 145F (63C) for 30 minutes. Pull 1/3 of the mash for a 20-minute decoction. Step mash the main mash to 160F for 10 minutes. Repeat the decoction process. Step mash the main mash to 168F for 10 minutes. Lauter for 45-60 minutes. Boil for 60 minutes. Ferment at 50F (10C). Crash the temperature by 2F (1C) every 12 hours until reaching lager temperature. Lager for 6-8 weeks near 36F (2C).

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Oktoberfest

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