5 Gallons
MASH
9 lbs.
1 lb.
vienna malt
caramunich
BOIL
1.25 oz.
Hallertauer hops (4.2% AA): 60 min. [25 IBUs]
YEAST
White Labs 833 (German Bock Lager)
| O’ Zapft Fest Bier
5 Gallons |
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MASH 9 lbs. 1 lb. |
vienna malt caramunich |
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BOIL 1.25 oz. |
Hallertauer hops (4.2% AA): 60 min. [25 IBUs] |
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YEAST White Labs 833 (German Bock Lager) |
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Mash the grains with 3 gallons of water at 151F for 70 minutes. Sparge with 5 gallons of 175F water to
collect 6.5-7 gallons of wort. Boil the wort for 60 minutes, adding the hops for the entire boil. Cool the
wort to anywhere from 55-70F, rack into the fermenter, and pitch the yeast. I recommend making at least a
three-quart yeast starter, and make sure the yeast is the same temperature as the wort at pitching time.
This is a very nice amber lager that you should brew in May or June and then stow it away in a fridge somewhere until September. It has a toasty character to it (which comes from the vienna malt) while remaining clean and crisp. It is the perfect beer for an Oktoberfest party.
Primary fermentation: 7-14 days
Secondary fermentation: 45-60 days of lagering
Starting Gravity: 1.051-1.055
Finishing Gravity: 1.010-1.013