It's that time of year! Time to say goodbye to summer and hello to football season! There is not much better than watching football with a slight crisp breeze in the air while eating freshly made soft pretzels and washing them down with a nice Oktoberfest. I am a big fan of the German Oktoberfest but that's not to say I do not also enjoy some of the American versions as well. The joy of seeing Sam Adams Oktoberfest hit the shelves means summer is coming to an end. This year I got a late start on my Oktoberfest as we were traveling around Europe for our honeymoon. I would have preferred to brew this in June instead of the first of August. Oh well.
Ingredients:
Grains:
8 lb - Vienna Malt
3 lb - Munich Malt
Hops:
2 oz - Hallertauer @ 60 min
Yeast:
Wyeast #2633 Octoberfest Lager Blend
Misc:
1 gram Chalk added into the mash.
Mash at 154F for 60 minutes
Boil for 90 minutes
OG (measured): 1.056
I started fermentation at 49F and after a week, slowly stepped the temp up to 64F. It will need a little more time for the diacetyl rest to clean up and then it will be time to transfer to lager.
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