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German Oktoberfest Style  17B

O.G. 1.054 - 1.056   F.G  1.020 -1.015  Hop IBU 20-21

 3-1/2 Lb. Plain Light Malt Extract

 3 Lb. Plain Amber Dry Malt

 4 ounces Crystal 40L

 4 ounces CaraVienna    

 4 ounces U.K. Mild Malt

 4 ounces Victory Malt

 1-1/4 ounce German Hallertau Hops @ 3.2 HBU  (60 min)

 1 ounce Czech Saaz Hops @ 3.3 HBU (10 min)

 Irish Moss ( 1/2 tablet Whirlfloc)

    You choose the Yeast

If you can Cold Lager, White Labs WLP820 Oktoberfest or Nottingham Yeast (Dry Pack)

               A Yeast starter is always recommended

1-1/4 Cup Dry malt for priming

 

Steep all crushed grains  in 1/2 gallon water @ 150 degrees for 30 minutes. Sparge grains with 1/2 gallon water @ 170 degrees very slowly. Add warm water to brew kettle for 2-1/2 gal volume. Blend in liquid and dry malt extract. bring to a rolling boil for 10 minutes, then and add German Hallertau Hops. Boil for 50 minutes and then add Czech Saaz Hops and Irish moss. Boil for 10 Minutes and remove from heat. Stir Wort well to whirlpool, let cool and let settle. Transfer to primary fermenter when cooled to 68 degrees (Nottingham yeast) Pitch yeast starter. Transfer to secondary when fermentation slows. Bottle with Dry Malt extract.

    Best aged 4-6 weeks   

    The WeekEnd Brewer Home Beer Supply-4205 West Hundred Road-Chester, VA. 23831- (804)-796-9760