Traditional Oktoberfest beers are lagers. But there’s no reason you can’t take an Oktoberfest recipe and use Ale yeast. Which is exactly what I’ve done here. It was my first experience with Wyeast German Ale yeast. A yeast I will definitely use again. This was also the very fist beer that I kegged.
As you’ll see in the video I cam out with a side project IPA using the extra wort and .75# of DME. It turned out great. Much better than I expected.
I hope this encourages you to not dump your extra wort. You can still make a great beer out of it with some help.
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
5.5 gal | 60 min | 24.8 IBUs | 11.6 SRM | 1.057 | 1.013 | 5.8 % |
Actuals | 1.06 | 1.01 | 6.6 % |
Fermentables
Name | Amount | % |
---|---|---|
Munich Malt | 5.5 lbs | 45.83 |
Pale Malt, Maris Otter | 5.5 lbs | 45.83 |
Crystal Malt I | 1 lbs | 8.33 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Hallertauer Mittelfrueh | 1.5 oz | 60 min | First Wort | Pellet | 4.3 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Gypsum (Calcium Sulfate) | 1.50 tsp | 60 min | Mash | Water Agent |
Baking Soda | 1.00 tsp | 60 min | Mash | Water Agent |
Yeast Nutrient | 5.00 tsp | 15 min | Boil | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
German Ale (1007) | Wyeast Labs | 75% | 55°F - 66°F |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 152°F | 75 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Primary | 4 days | 67°F |
Secondary | 10 days | 67°F |
Aging | 30 days | 65°F |
Download
Download this recipe's BeerXML file |
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Music By:
Kevin MacLeod
No Spam Polka
https://incompetech.com/
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