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Oktoberfest

Mmmmmmmm ..... Oktoberfest ......

It's taken a long time to work this recipe to this point. It has finally started to get close to genuine oktoberfests when I made the last two changes: 1) NO crystal or chocolate or black malts should be present. 2) decoction mash. Without these things, my heartfelt belief is that an authentic Oktoberfest is hard to make (unless you want to reproduce Hofbrau Oktoberfest which turns more like a Pilsener each year or Sam Adams which tastes nothing like an Oktoberfest).

Anyway, I used a double decoction mash, the first to saccharification, the second to stop. After dough-in at 60F, infuse to 131F. After 15 minute rest, decoct heaviest 33-40% of the mash. Bring decoction to 150F in 10 minutes, then to 167F on 15 more minutes, then boil in 10 more minutes. Boil decoction 15 minutes and re-introduce. If it doesn't bring temp up to 156-158F, infuse the rest of the way. Rest for 15 minutes, then decoct lightest 45% of mash, bring to a boil, then re-introduce. Rest 10 minutes. Always work to keep this schedule as accurately as possible, and ALWAYS be stirring the decoction.

Ingredients 6.75 lb Czech Munich (Light Munich) 3.5 lb Czech Vienna 2.25 lb Czech Dark Munich 1 lb Czech Pilsener 0.5 lb Czech Light Wheat 0.25 lb Weyermann Carapils 1.125 oz German Mittlefruh Pellet, 4.6 HBU's, boil 120 min 0.125 oz German Mittlefruh Pellet, 0.5 HBU's, boil 30 min 0.125 oz German Mittlefruh Pellet, 0.5 HBU's, boil 15 min 1.0 tsp Irish Moss, boil 15 min Wyeast 2206 Bavarian Lager

Stats and Special Procedures Initial Boil Volume: 7 gal Final Volume After Sparge: 6 gal O.G.: 1.063 typical F.G.: 1.019 typical ABV: 6.4 Color: 19.0 MCU or 10.6 SRM IBU's: 21.03 BU:GU Ratio: 0.336 Boil for 120 minutes Lager for 5 weeks at 34 - 39F