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Think is a fairly standard recipe for a fall lager. If you want to have it ready for the end of September (traditional Oktoberfest time),
you'll need to brew it in July. However, if you prefer to lager over the cold months like me you can enjoy it later as well. Tell
me what you think.
Ingredients:
8 oz 60L caramel crushed malt
4 oz 20L crushed malt
muslin bag
6.6 lbs Munich liquid malt extract
1 lb amber dried malt extract
1 oz German Tettnang hop pellets
1 oz German Hellertau hop pellets
lager yeast
water
Steps:
Boil 4 gal water to remove chlorine (if using tap water).
Cool (heat) water to roughly 160°F.
Steep crushed grain in muslin bag 20 minutes, keeping the temperature as constant as possible.
Remove bag and squeeze out the juices.
Congratulations, you now have a wort!
Add malt extract, both liquid and dried.
Bring water to a boil.
Add Tettnang hops and boil 40 minutes.
Add Hallertau hops and boil 20 minutes more.
Terminate boil.
Add wort to fermentation vessel and add water (preboiled if need to remove chlorine) to bring the volume up to 6 gal.
Pitch yeast when wort has cooled to about 55°F.
After two weeks rack the ale to a secondary fermentation vessel.
Lower the temperature to around 40°F over the course of a week.
After a further 3-4 weeks prime and bottle.
2 weeks in the bottle and you'll have Oktoberfest ready to drink!
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