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Author:

CObloom2388

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/21/2018 11:21 PM

Notes:

Author:

Gab Cozta

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2022 12:33 AM

Notes:

Author:

FatsSchindee

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2022 3:02 AM

Notes: Partial boil for my system volume limitations. Obviously, scale to your own system for full volume boil. Pre-boil 3.9 gal, boil off 0.6 gal, to 3.3 post-boil, expecting 3.25 after whirlpool hop matter removal (actual numbers for first brew - 4.1 to 3.35). Top up with RO water to 5.25 before pitching, expecting 5.0 finished gal after trub removal.

Author:

Zack Hess

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2021 3:40 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.33 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2020 12:45 PM

Notes: https://beerandbrewing.com/the-real-oktoberfest-beer/

Note on my water: use 8 gallons of spring water. Water needs to be a mineral soft water for this style. Will use local tap to do my second sparge. I'm adjusting my grains to fit my efficiency.

he Real Oktoberfest Beer
A blonde lager is what is served at the true Oktoberfest.

DAVE CARPENTER

The Real Oktoberfest Beer Primary Image
Saturday, September 16, marked the official start of Munich’s 2017 Oktoberfest. Taking place over the course of two weeks, the world-famous party will end on Tuesday, October 3, and is expected to draw more than 6 million visitors from around the globe. While it’s best known as a beer-fueled celebration of Bavarian culture, the original Oktoberfest was actually a glorified wedding reception.

On October 12, 1810, the future king of Bavaria, Crown Prince Ludwig, was married to Therese of Saxe-Hildburghausen. Somewhat unusually for royal weddings, a large public festival was held in a meadow near the gates of the city of Munich. Everyone had such a great time that they decided to make it an annual thing, and, this being Bavaria, it wasn’t long before beer overshadowed the premiere event’s nuptial nature. (As for Ludwig, he would go on to have numerous extramarital affairs, author some spectacularly uninspired poetry, and abdicate the throne in shame.)

Today’s Oktoberfest takes place in the very same meadow, called the Theresienwiese, which means “Therese’s meadow.” In the local dialect, both the meadow and the festival itself are known as the Wies’n.

The beer Americans most associate with Oktoberfest celebrations is, naturally, Oktoberfest beer. But, as any beer nerd who has made the pilgrimage to Munich in late September will tell you, the beer served at the festival is a blonde lager, not the amber Oktoberfest beer we all know and love.

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What we think of as Oktoberfest beer in the United States is, strictly speaking, a Märzenbier, or “March beer.” Traditionally brewed in March, this malty amber lager would have been stored away in caves to sustain the thirsty masses throughout the summer. Come fall, any remaining Märzen would have been consumed to free up barrels for the new season’s beers.

What is actually served on the Wies’n today is, however, more like a hefty Helles or a mild Maibock than the historic Märzenbier. It’s specially brewed just for the celebration and is called, appropriately enough, Festbier. Rather than highlight the toasted flavors of Munich and Vienna malts, Festbier’s bready Pils malt and well-balanced noble hops character offer the ideal accompaniment to Obatzda (a cheese spread made from Camembert), Schweinshaxe (roasted pork knuckle), and big-as-your-face pretzels.

Festbier can be somewhat hard to come by outside Munich, as it’s seldom packaged for export. But if you can’t find a good commercial example, you can always brew one yourself any time of year. Just start with your favorite Helles recipe, bump up the base malt until you hit an original gravity in the neighborhood of 1.055–1.060, and increase the bittering hops addition somewhat to compensate.

The recipe below is based on Helles I Know, a Munich Helles featured originally in the Fall 2014 issue of Craft Beer & Brewing Magazine®. Carefully brewed and lovingly lagered for six or more weeks, all it needs to round it out is an oom-pah band and your finest Lederhosen or Dirndl.

Learn to create crisp, cold-conditioned lagers at home with CB&B’s_ Introduction to Lagering_ online class. Sign up today!

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Echtes Festbier
ALL-GRAIN

Batch size: 5 gallons/18.9 liters (5.25 gallons/19.9 liters before packaging)
OG: 1.058
FG: 1.012
IBUs: 31
ABV: 6.0%

MALT/GRAIN BILL
11 lb (5 kg) Pilsner malt
4 oz (114 g) Acidulated malt

HOPS SCHEDULE
1 oz (28 g) Perle [8% AA] at 60 minutes
1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes

MASH
Beta amylase 149°F (65°C) 30 minutes
Alpha amylase 162°F (72°C) 30 minutes

YEAST
Wyeast 2308 Munich Lager

BREWING NOTES
Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.

Author:

JFK510

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: White Cane Sugar

Priming Amount: 1.6 oz

Creation Date: 5/20/2019 6:13 PM

Notes:

Author:

Bubba8

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2019 7:20 PM

Notes:

Author:

hesuskhristo

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 4/8/2019 7:40 PM

Notes: My first attempt at a Dead Guy type of ale. Just tapped it. Turned out great. Very smooth and flavorful.

Author:

BrUy Bier

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 169 g

Creation Date: 1/9/2019 1:23 AM

Notes:

Author:

shrob

Boil Size: 6.2 Gallons

Boil Time: 80

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2018 11:54 AM

Notes:

Author:

Uhtred Bebbanburg

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2018 5:47 PM

Notes: This is not the original ingredients list. Must start calling Cachette in advance to secure yeasts - and hops for that matter.

Boil started off perfectly. Got a skunk living under the stoop, and just found out the Mustang has a leak in the radiator. Losing Mike Barsalou next week due to inverted headcount ratio. Good times.

Because I added steeped water at about 15 min (with Irish Moss), and also added water at about 20 minutes to keep up boil volume (suspect this is a no-no), I added 10 minutes to the boil, to ensure it had 60 minutes of true boiling time. Don't simmer your beer, I once read. Should have waited to add the carageenan.....oh well.

Made starter, as per instructions, with 200B yeast cells.

Chilled the pot in the snow.

Pitched yeast next morning, at about 65F, set chiller to 58F. Yeast looked happy. Starting gravity was spot-on at 1.050. Probably dropped with all the liquid thrown in with the yeast.....did not check.

Temp profile: 51F (3/12), Diacetyl rest 57-64-67 (3/18-3/21), racked to carboy, 55F (3/21), 39F (would not reach 36F, 3/23), 40F (3/26), OFF (3.29). Took about 3 days to get above 50F.

Bottled on April 4, everything went smoothly.

Author:

jwalkermed

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2018 9:09 PM

Notes: M47 yeast 66F for 3 days. Then to sour closet. Pitch house mixed culture.

Author:

Cransen

Boil Size: 8.5 Litres

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2017 7:58 AM

Notes: In swedish.

Mäska med krossad malt och havregryn i 3Liter 70 gradigt vatten i 20min.
Laka 4ggr fram och tillbaka genom kökssil.

Koka 30 min med spraymalten. I med humlen enligt schema. I med sockret 5 min innan kokslut.

Kyl till 30 grader, sila ner i jäskärl med saftsil (silduk) och fyll upp med vatten till 11Liter.
2 veckors jäsning med en hel påse US-05. Glöm ej torrhumling utan strumpa sista 4 dagarna.
Fyll direkt från jäskärl till ca: 25-30 flaskor och i med en minisockerbit i varje 33cl flaska för kolsyra. Vänd och snurra försiktigt varje flaska efter första dagen för att blanda sockerbiten.
2 veckors kolsyrning. Klart!

Author:

JustinAVL

Boil Size: 7 Gallons

Boil Time: 20

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 2:05 PM

Notes:

Author:

Ultrastevep

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 12:41 PM

Notes: This is an all grain recipe from Texas Brewing Company that is being converted to a BIAB recipe.

Author:

jmciver

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 12:16 PM

Notes:

Author:

An-For

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6

Creation Date: 1/17/2016 6:43 PM

Notes: Mash:
62 °C, 25 min
68 °C, 25 min
77 °C, 10 min

Fermentation:
18-20 °C, 10-14 days

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 120

Boil Gravity: 1.064

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:13 PM

Notes: Muscovado sugar cooked in wort for 45 minutes and added back to main batch at 15 minutes to the end of the boil.

Added 1 servomyces capsule and teaspoon of irish moss at 10 minutes to the end of boil. 2015-07-20

Author:

BrewMasterB

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2022 8:40 PM

Notes: Roast 8oz Chopped Pecans at 275F for 15 minutes. Place in paper bag for a few days (I did overnight since I didn't think in advance)

Soak 4 oz chopped pecans in vodka - just enough to cover pecans. Use this tincture at kegging/bottling time.

Mash grains and Roasted Pecans for 60 minutes.

Boil 60 mins
1/2 oz Mt Hood hops @ 60 mins
1/2 oz Mt Hood hops @ 30 mins

8oz Maple syrup at flameout