Oktoberfest Homebrew Recipe

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This recipe is for a wonderfully malt-forward Oktoberfest from Paul “Snack Stick” Fowler as featured in Chop & Brew – Episode 91, where we discussed how he brewed it and split the 10-gallon batch in two to ferment with two different yeasts, Imperial Yeast L17 Harvest and Wyeast 2206 Bavarian Lager. Check out the episode for our tasting notes and get brewing! Shout-out to Jamil Zainasheff and his book Brewing Classic Styles for the inspiration for this recipe; buy the book with this custom link to support Chop & Brew.

Paul Fowler’s Oktoberfest

  • For 10 gallons | Batch Size: 12.50 gallons | Boil Size: 14.80 gallons

Water Prep

  • 6.50 g Calcium Chloride – Mash Water
  • 6.0 mL Phosphoric Acid – Mash Water
  • 4.2 g Gypsum – Mash Water
  • 2.1 g Epsom Salt – Mash Water
  • 0.7 g Salt – Mash Water
  • 3.2 Gypsum – Sparge Water
  • 4.9 g Calcium Chloride – Sparge Water
  • 1.6 g Epsom Salt – Sparge Water
  • 0.6 g Salt – Sparge Water

Mash Ingredients

  • 9 lbs 5.8 oz Weyermann Floor Malted Bohemian Pils (38.7%)
  • 7 lbs 7.8 oz Barke Munich Malt (31.0%)
  • 5 lbs 9.9 oz Barke Vienna Malt (23.2%)
  • 1 lbs 11.7 oz Weyermann Caramunich II (7.1%)

Mash Steps

  • Mash In: Add 42.00 qt of water at 159.3°F for mash temperature of 151°F. Rest 60 minutes
  • Mash Step: Heat to 168°F over 7 minutes. Let rest for 10 min

Boil Ingredients (for 90 minute boil)

  • 30 drops Fermcap-S @ 90 minutes
  • 2.84 oz Hallertau Mittelfrueh [4.3% aa] @ 60 minutes (23.6 IBU)
  • 0.94 oz Hallertau Mittelfrueh [4.3% aa] @ 20 minutes (2.6 IBU)
  • 1 Whirfloc Tablet @ 15 minutes

Estimated Post Boil Volume: 13.30 gal | Estimated Post Boil Gravity: 1.055 SG

Fermentation Ingredients

Paul split this 10-gallon batch into two 5-gallon batches and pitched one yeast into each carboy:

Paul’s Notes

Pitch yeast at 44°F and let free rise until 50°F is reached – 2 days. Ferment at 50 until Day 6, then raise to 60 for 3 days. Crash cool to 36°F for a couple of days, then rack to keg for lagering. This is the best O’fest yet! Brewed it with the Bo Pils malt… it’s a keeper! For full tasting notes on the differences between the two beers based on yeasts used – see Chop & Brew – Episode 91.

 

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