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Contents:
Oktoberfest recipe ("Kevin Kutskill")
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Date: Thu, 15 Jul 2010 06:40:09 -0400
From: "Kevin Kutskill" <maltdoctor at gmail.com>
Subject: Oktoberfest recipe
Jim is looking for a good Oktoberfest recipe.
Just happened to brew one this past weekend. It is a recipe that I keep
tweaking every time I brew it, but hasn't changed substantially for a while.
I use a "no sparge" technique to enhance the decoction-like flavors in the
resulting brew. You increase the grain bill about 25%, then at the end of
the mash add just enough water to the mash tun so when you drain the mash
tun dry, you have just enough sweet wort in the boil kettle to get the job
done. You lose some efficiency but save time (no slow sparge) and gain
flavor quality. I highly recommend trying this technique on some of your
German brews.
For 10 gallons,
16.00 lbs. Vienna Malt (Weyermann)
5.00 lbs. Munich Malt (Weyermann)
1.00 lbs. Aromatic Malt
0.25 lbs. CaraMunich Malt
0.25 lbs. CaraRed
0.25 lbs. Honey Malt
o.g. 1.054
IBU 23
The specialty grains add a subtle complexity to the resulting brew.
Mashed at 148-150 degrees for 60 minutes for good fermentability. Used 8
gallons of strike water, and 8.5 gallons of water at mashout, recirculated
to set the bed, then drained 11.5 gallons of sweet wort into the boil kettle
as fast as I wanted. Boiled for 90 minutes with 2.75 ounces of whole
Hallertauer hops for the last 60 minutes. Chilled to 55 degrees and pitched
a healthy starter of Wyeast 2206. Ferment for 7-10 days, lager for 4-6
weeks.
Cheers,
Kevin Kutskill
maltdoctor_at_gmail.com
Life should NOT be a journey to the grave with the intention of arriving
safely in an attractive and well preserved body, but rather to skid in
sideways, pizza in one hand, beer in the other, body thoroughly used up,
totally worn out and screaming "WOO HOO what a ride!"
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End of HOMEBREW Digest #5706, 07/15/10
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