Roger Hall’s Oktoberfest |
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| 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 | |
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