The following beer recipe is featured in the May/June 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
In 2012, Dennis Decker earned best of show in the Boneyard Brew Off, a competition organized by the Boneyard Union and Zymurgical Zealots (BUZZ) homebrew club, for his Oktoberfest beer.
This recipe and the full story behind Decker's win were highlighted in the May/June 2012 issue of Zymurgy magazine.
- 12.0 lb (5.44 kg) Munich malt
- 11.0 lb (4.99 kg) German Pilsner malt
- 8.0 oz (227 g) Caramel Munich malt
- 4.0 oz (113 g) Aromatic malt
- 4.0 oz (113 g) Biscuit malt
- 1.5 oz (42 g) Tettnanger hops, 4.5% a.a. (60 min)
- 1.25 oz (35 g) Hallertauer Mittelfruh hops, 4.4% a.a. (60 min)
- 1 tsp Calcium Chloride (in mash)
- 1 tsp Lactic acid (in mash)
- 1 tsp Irish Moss (10 min)
- Starter Wyeast 2206 Bavarian Lager yeast
Yield: 10 gallons (37.85 L)
Original Gravity: 1.059
Final Gravity: 1.015
Boil Time: 60 minutes
Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed by a main rest at 152°F (67°C) for 90 minutes. Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop to 50°F (10°C) and hold for 20 days. When fermentation is complete, raise temperature to 65°F (18°C) for a two-day diacetyl rest, then drop to lagering temperatures for one month or more. Carbonate to 2.4 volumes of CO2.
Substitute 7.9 lb (3.6 kg) liquid Munich malt extract for the Munich malt and .7 lb (22.5 kg) liquid Pilsner malt extract for the Pilsner malt. Steep the remaining grains in 158°F (70°C) water for 30 minutes, strain, add the malt extract, bring to a boil, and proceed with the the recipe as written.
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