A Festbier For the Rest Of Us

Share Post

John Watson of Antioch, CA, member of the Diablo Order of Zymiracle Enthusiasts (DOZE), won a gold medal in Category #3: European Amber Lagerduring the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Watson’s European Amber Lager was chosen as the best among 159 final round entries in the category.

To see other winning homebrew recipes from the 2013 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

A Festbier For the Rest Of Us | Oktoberfest/Märzen

Ingredients

  • For 6 Gallons (22.71 L)
    • 5.0 lb (2.27 kg) Weyermann floor malted Bohemian Pilsner malt
    • 4.0 lb (1.81 kg) Weyermann 5-7° L Munich malt
    • 3.0 lb (1.59 kg) Weyermann 3.5° L Vienna malt
    • 0.25 oz (7 g) Millennium pellet hops, 16.8% a.a. (FWH)
    • 0.75 oz (21 g) Tettnanger pellet hops, 4.8% a.a. (30 min)
    • 0.5 oz (14 g) Tettnanger pellet hops, 4.8% a.a. (10 min)
    • Wyeast 2633 Oktoberfest Blend lager yeast (1600 mL starter)
    • 1 Tbs. yeast nutrient
    • 1 Tbs. Irish moss
    • Carbon filtered Antioch, California tap water

    Specifications

    • Original Gravity: 1.056
    • Final Gravity: 1.014
    • ABV: 5.51%
    • IBU: 24.6
    • SRM: 7

    Directions

    1. Single decoction mash: “Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60° C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts (3.78 L) of thick mash to second pot. Raise decoction to 154° F (68° C) for 15 minutes with heat, then raise temperature to boil for 20 minutes. Combine decoction with main mash, which is now at a temperature of 136° F (58° C). Resulting temperature of combined mash is 150° F (66° C). Raise temperature with heat to 154° F (68° C) for 15 minutes. Raise temperature to 156° F (69° C) for 15 minutes. Raise temperature with heat to 168° F (76° C) for 5 minutes and mash out. Sparge with 6 gallons (22.71 L) 168° F (76° C) water.”
    2. Primary fermentation for 2 weeks at 50° F (10° C).
    3. Diacetyl Rest for 2 days at 68° F (20° C). Lower temp 2°/day to 34° (1° C).
    4. Secondary fermentation for 3 months at 34° F (1° C).
    5. Force carbonated.