Oktoberfest

Roger Hall’s Oktoberfest

Awards Won = 1st AHA club only
Ingredients
Recipe is for 5 Gallons
4.25 lbs Munich Malt
1.5 lbs Pilsner Malt
1.25 lbs Vienna Malt
.5 lbs Crystal 60L
.5 lbs Crystal 20L
.25 lbs Cara-Pils
.50 oz Sazz 90 min
.50 oz Sazz 30 min
.25 oz 5 min
Wyeast Bavarian Lager
Mash @ 122 deg for 30 min then raise mash temp to 154 deg for 60 min
Ferment for 14 days @ 54 degrees. Dyiacetyl rest 24 hours at 68 degrees. Ferment for 28 days @ 44 degrees

Leave a Reply

Your email address will not be published. Required fields are marked *