Chris Bozzo and Ryan Reid of Livermore, CA won a silver medal in Category 4: Amber European Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Bozzo and Reid’s Oktoberfest earned 2nd place among 273 entries in the category.
Chris Bozzo and Ryan Reid of Livermore, CA won a silver medal in Category 4: Amber European Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Bozzo and Reid’s Oktoberfest earned 2nd place among 273 entries in the category.
Ingredients:
- 12 lb 3.2 oz Pilsner (Weyermann)
- 9 lb 1 oz Munich Malt
- 13.9 oz Vienna Malt (Weyermann)
- 8 oz Caramel Munich 60L (Briess)
- 3.75 oz Hallertau, 3.60 % aa (60 min)
- 1 Item Whirlfloc Tablet (15 min)
- 1 tsp Yeast Nutrient (15 min)
- 2 pkg Octoberfest/Marzen Lager (White Labs #WLP820) with 4L starter
Specifications:
Yield: 10 gal (37.9 L)
Original Gravity: 1.058
Final Gravity: 1.018
ABV: 5.30%
IBU: 21
SRM: 7.5
Directions:
Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04: 56; Cl: 72; HCO3: 112). Mash at 152° F for 90 minutes. Raise mash to 168° F and sparge out for 60-90 minutes. Chill as low as you can get it and ferment at 50° F for about 2 weeks. At 80% attenuation, start raising the temperature to 60° F by 3-4 degrees per day. Let yeast cleanup for 3-5 days and complete fermentation at 60° F. Transfer into kegs and use 10ml of biofine for each keg. Carb at 2.3 vols and let sit for another 2-4 weeks to lager. Fermentation is the most important part of this recipe!
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