HOMEBREW Digest #5706 Thu 15 July 2010

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  Oktoberfest recipe ("Kevin Kutskill")

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---------------------------------------------------------------------- Date: Thu, 15 Jul 2010 06:40:09 -0400 From: "Kevin Kutskill" <maltdoctor at gmail.com> Subject: Oktoberfest recipe Jim is looking for a good Oktoberfest recipe. Just happened to brew one this past weekend. It is a recipe that I keep tweaking every time I brew it, but hasn't changed substantially for a while. I use a "no sparge" technique to enhance the decoction-like flavors in the resulting brew. You increase the grain bill about 25%, then at the end of the mash add just enough water to the mash tun so when you drain the mash tun dry, you have just enough sweet wort in the boil kettle to get the job done. You lose some efficiency but save time (no slow sparge) and gain flavor quality. I highly recommend trying this technique on some of your German brews. For 10 gallons, 16.00 lbs. Vienna Malt (Weyermann) 5.00 lbs. Munich Malt (Weyermann) 1.00 lbs. Aromatic Malt 0.25 lbs. CaraMunich Malt 0.25 lbs. CaraRed 0.25 lbs. Honey Malt o.g. 1.054 IBU 23 The specialty grains add a subtle complexity to the resulting brew. Mashed at 148-150 degrees for 60 minutes for good fermentability. Used 8 gallons of strike water, and 8.5 gallons of water at mashout, recirculated to set the bed, then drained 11.5 gallons of sweet wort into the boil kettle as fast as I wanted. Boiled for 90 minutes with 2.75 ounces of whole Hallertauer hops for the last 60 minutes. Chilled to 55 degrees and pitched a healthy starter of Wyeast 2206. Ferment for 7-10 days, lager for 4-6 weeks. Cheers, Kevin Kutskill maltdoctor_at_gmail.com Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, pizza in one hand, beer in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" Return to table of contents
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