HVHB,inc Brewing Recipe

Oktoberfest Partial Mash

Source: Jim Taylor adapted from Maerzen 53 Winners Circle

Makes 5 gallons

  • 1 3.3lb cans Light malt extract
  • 2.5lb Dry malt extract
  • 1lb. Munich malt
  • 1lb. Cara Pils malt
  • .5lb. Flaked Barley
  • 4oz. Pale malt roasted in oven at 350 for 10 minutes (optional)
  • 1oz Cascade Hops (5% AAU) boiling 60 minutes
  • 2/3oz Cascade Hops (5% AAU) boiling 30 minutes
  • .5oz Saaz Hops flavor (15 minutes)
  • .5oz Saaz Hops aroma (2 minutes)
  • 2tsp Gypsum (optional if you have soft water)
  • .5tsp. table salt
  • 1/2 tsp. Irish Moss (optional)
  • Lager Yeast Starter
  • 3/4 cup Corn Sugar or 1 1/4 cup Dry Malt for Bottling
  • O.G. 1.054 F.G. 1.013

    Procedure: Soak malt can in hot water in sink. Toast the Pale malt in the oven at 350 for 10 minutes. Crush all grains and add to 1 gallons of 160 degree water. Stabilize at 142F for 30 minutes. Add heat and raise to 158F. Hold for 1 hour. Sparge (rinse) grains with 1 gallon or so of 170F water. Open and add the malt extracts, gypsum and salt. Bring to a boil and add boiling hops. Boil for 60 minutes. During the final 15 minutes add the Saaz flavor hops and the 1/2 tsp. Irish Moss. Add th Sazz aroma hops for the final 2 minutes. Add 3 gallons of cold water to your sterilized fermenter and add the wort. Top up to 5 gallons and add yeast when cool. Ferment at 48 degrees or so. Primary 7 days. Move to secondary and lager at cooler temperature for several weeks. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.
    Mash Version Ingredients: (5 Gallons)

    None supplied. Get over it.

    Back to Top