brewing in maine » homebrew http://www.christopherfalk.com beer and homebrewing in portland maine Mon, 08 Mar 2010 23:28:19 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Oktoberfest http://www.christopherfalk.com/beer/oktoberfest/ http://www.christopherfalk.com/beer/oktoberfest/#comments Fri, 16 Jan 2009 18:19:30 +0000 christopher.falk http://blog.christopherfalk.com/?p=21 OK, the first real post here. Nearly two weeks ago I brewed my first lager, an Oktoberfest, which has been in the chest freezer at 50 degrees since. It took a few days to start fermenting (didn’t do a starter at all, probably should have) and looks like this now:

Oktoberfest in the carboy.

The recipe was cribbed from Northern Brewer’s Oktoberfest recipe and modified somewhat.

5.0 lb. Munich Malt
5.0 lb Pilsener Malt
0.5 lb Dark Munich Malt
0.5 lb CaraMunich 60
0.5 oz Millenium (15.0% AA), 60 minutes
0.5 oz Mt. Hood (5.0% AA), 0 minutes
Wyeast 2633 Oktoberfest Lager Blend smack pack

Mash Schedule:
20 minutes @ 122 degrees (Protein Rest)
60 minutes @ 153 degrees (Saccharification Rest)
15 minutes @ 168 degrees (Mash Out)
Sparged to collect about 7 gallons in the kettle.

Boiled 90 minutes, chilled with the immersion chiller, strained into the carboy and pitched the yeast.

I’ve found out in some reading that with modern malts the protein rest isn’t really necessary, so I may omit that in the future. In another week I’ll rack to secondary and do a 1-2 day diacetyl rest at room temp, then put it back in the fridge and slowly drop the temp to 33 degrees for lagering.

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