My wife and I were supposed to go to the real Oktoberfest in Munich this year, but then COVID happened. So, I wanted to brew an Oktoberfest bier to celebrate the season here. I don’t remember how I exactly came up with this recipe, but I love it! It’s a bit higher in alcohol than the style calls for, but I loved the mix of maltiness and hops. I’m definitely going to brew this again!!!
Oktoberfest 2020
Size: 10.0 gal
Efficiency: 74.63%
Attenuation: 75.0%
Calories: 226.08 kcal per 12.0 fl oz
Original Gravity: 1.068
Terminal Gravity: 1.017
Color: 12.5 SRM
Alcohol: 6.7%
Bitterness: 25.4
Ingredients:
10 lb (40.0%) Munich Malt – added during mash
8 lb (32.0%) Maris Otter Pale Ale Malt – added during mash
2 lb (8.0%) CBW® Bavarian Wheat Powder (Dry Malt Extract) – added during boil
2 lb (8.0%) Vienna Malt – added during mash
1.0 lb (4.0%) Munich Malt Dark – added during mash
1.0 lb (4.0%) German CaraMunich I – added during mash
1 lb (4.0%) German CaraFoam – added during mash
1.75 oz (53.8%) Perle (6.4%) – added during boil, boiled 60 m
.5 oz (15.4%) Saaz (2.8%) – added during boil, boiled 30 m
1 oz (30.8%) Saaz (2.8%) – added during boil, boiled 15 m
2.0 tsp Irish Moss – added during boil, boiled 15 m
5 tsp Wyeast Nutrient – added during boil
2.0 ea Omega Oktoberfest
Notes:
Started a 2 qt mash starter about 24 hours in advance using single pack of Omega Yeast Oktoberfest OYL-107
Started with 12 gallons in HLT – 6.5 gal of Bloomington water, 5.5 gal of distilled
6 gallons of mash water at 155 into the mash tun and hit 140 mash temp for 25 min
Step mashed with more water to bring it to 150 for 15 min
Next step was 153 for 45 min
Sparged and started boil with 11 gallons.
Ended with around 10 gal at 16.4 brix or about 1.065
Oxygenated wort and placed into fridge set at 50F overnight.
Next morning, pitched the yeast
After 4 weeks in the fridge, between 45-52F it was at 1.014 – Calculated about 6.7% ABV
Let sit for 3 days at basement room temp – about 66-67F for diacetyl rest
Force carbonated and served.