Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
48.8%
German Light Munich Malt
2.50 lbs|23.3%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
23.3%
German Vienna Malt
2.00 lbs|18.6%
Type
Grain
Origin
Germany
Color
3.0 SRM
PPG
29.0
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
18.6%
German CaraHell (Light Crystal) Malt
1.00 lbs|9.3%
Type
Grain
Origin
Germany
Color
8.0-12.0 SRM
PPG
33.0
Info
For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
9.3%
Hops
0.35 oz
Magnum14.0%
60 min Boil
0.75 oz
Tettnanger4.5%
20 min Boil
Non-Fermentables
1/8 tsp.
Super Irish MossOther
Fermentation and Aging
10 days
Primary
50°F
3 days
Secondary
50°F
General Info
Modified the recpie slightly to be extra true to style. This one should be brewed in late June or early July for peak flavor by late September (for Oktoberfest).
Prepare a yeast starter at least three days before at 65°.
Add small amount of Calcium Carbonate to mash.
Add small amount of Gypsum to mash.
Mash at 151° for 60 minutes.
To be extra authentic, do a triple decotion at 124°, 145°, 157°.
Boil 90 minutes.
Pitch yeast cold.
Ferment at 50° for at least 14 days in primary. Transfer to secondary for 7 days.
Lager at 34-39° for a minimum of 28 days.
Procedure
Single infusion mash with 3.75 gallons of 151° water for 60 minutes
