Here's the recipe I've come up with for my Oktoberfest Lager. I'm hoping to brew this Saturday the 7th, but I may have to push it off a week. We'll see....
4.0lbs Vienna Malt
3.5lbs Pilsner Malt
2.0lbs Munich Malt
0.5lbs Crystal 60
0.5oz Hallertauer 60 Mins
0.5oz Spalter 60 Mins
0.5oz Hallertauer 20 Mins
0.5oz Spalter 20 Mins
Wyeast 2206 w/ 600ml starter
Now - this will be my first ever lager so I have a couple of quick questions:
-I assume it's OK to make my lager starter at Ale temps, so my starter is ready in a day or two(?)
-How long do I leave my lager in the primary fermenter?
-Will I need to rack the lager off the yeast after an amount of time or can I go straight from the primary fermenter (after fermentation is complete) to the kegs for conditioning?