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Oktoberfest (Maerzen)
makes 5 gallons
6.6 -lbs Unhopped Munich Malt Syrup
½ -lb Victory Malt
1 -lb Munich Malt
2 -oz. Hallertauer Hops (boil 60 min)
1 -oz. Hallertauer Hops (finishing hops, boil last 3 min)
1 -tsp Irish Moss (boil 45 min)
¾ -cup corn sugar for bottling
White Labs Oktoberfest Lager yeast
original gravity 1.054
final gravity 1.016
alcohol content 5.0%
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water.Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal. |
