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Homebrew Recipes

Gunnawanna ‘Toberfest

This beer recipe is featured in the March/April 2015 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.

Charlie describes it as a “medium-light bodied amber lager with a classic malt background.” He harvested wild hops that were onion-like, a characteristic most brewers stay away from. However, Charlie was intrigued and forced himself to keep an open mind. There were also some earthy and herbal aromas from the wild hops, reminiscent of noble hops. In the end, the wild hops come through, “gently contributing to a mouthfeel, flavor and aroma akin to noble hops.”

Gunnawanna ‘Toberfest | Oktoberfest/Märzen

Ingredients

  • For 5.5 Gallons (21 L)
    • 6.5 lb (3 kg) Munich malt (10-15° L)
    • 12.0 oz (340 g) flaked corn
    • 8.0 oz (225 g) German Caramunich malt
    • 7.0 oz (196 g) Belgian aromatic malt
    • 3.0 oz (84 g) German sauer malt
    • 3.0 oz (84 g) Beligan Special-B malt
    • 3.0 oz (84 g) honey malt
    • 0.66 oz (18 g) Mt. Hood hop pellets, 5.2% a.a. (60 min)
    • 2.5 oz (70 g) wild hops, 2% a.a. (60 min)
    • 0.75 oz (21 g) wild hops (5 min)
    • 0.75 oz (21 g) wild hops (end of boil)
    • 0.5 oz (14 g) powdered (whole hops in blender) wild hops (dry hop)
    • 0.25 tsp (1 g) powdered Irish moss (10 min)
    • German, Bavarian or White Labs Cry Havoc lager yeast
    • 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging

    Specifications

    • Original Gravity: 1.042
    • Final Gravity: 1.011
    • ABV: 4.2%
    • IBU: 34
    • SRM: 7

    Directions

    To brew Gunnawanna ‘Toberfest, a step infusion mash is employed. Add 9 quarts (8.6 L) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.25 quarts (4 L) of boiling water and add heat to bring temperature up to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.25 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60 minute hops and bring to a full and vigorous boil.

    The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When five minutes remain, add the five minute hops. After a total wort boil of 60 minutes, turn off the heat and add the end of boil hops. Place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion of use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 L) with additional cold water if necessary. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at about 55°F (12.5°C) for one week, or when fermentation shows signs of clam and stopping. Rack from your primary to your secondary and add the wild hop powder for dry hoping. If you have the capability, “lager” the beer at temperatures between 35-45°F (1.5-7°C) for 3 to 6 weeks. Prime with sugar and bottle or keg when complete.


    Extract Option

    Directions:

    Heat 1.5 quarts (1.5 L) water to 172°F (77.5°C) and add crushed grains. Stir well to distribute heat. Temperature should stabilize at about 155°F (68°C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.

    After 45 minutes, add heat to the mini-mash and raise the temperature to 167°F (75°C). Pass the liquid and grains into a strainer and rinse with 170°F (77°C) water. Discard the grains or check out how to make spent grain flour.

    Add more water to the sweet extract you have just produced, bring the volume up to about 2.5 gallons (9.5 L). Add malt extract, honey, and 60 minute hops and bring to a boil.

    When 10 minutes remain, add the Irish moss. When five minutes remain, add the five minute hops. After a total wort boil of 60 minutes, turn off the heat and add the end of boil hops. Place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion of use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water has been added. Bring the total volume to 5.5 gallons (21 L) with additional cold water. Aerate the wort very well. 

    Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at about 55°F (12.5°C) for one week or when fermentation shows signs of clam and stopping. Rack from your primary to your secondary and add the wild hop powder for dry hoping. If you have the capability, "lager" the beer at temperatures between 35-45°F (1.5-7°C) for 3 to 6 weeks. Prime with sugar and bottle or keg when complete.

    Ingredients:

    • 5.0 lb (2.3 kg) amber malt extract syrup (or 4.3 lb [1.9 kg] dried amber malt extract)
    • 8.0 oz (225 g) German Caramunich malt
    • 7.0 oz (196 g) Belgian aromatic malt
    • 3.0 oz (84 g) Belgian Special-B malt
    • 3.0 oz (84 g) honey malt
    • 8.0 oz (225 g) light field honey
    • 0.75 oz (21 g) Mt. Hood hop pellets, 5.2% a.a. (60 min)
    • 2.5 oz (70 g) wild hops, 2% a.a. (60 min)
    • 0.75 oz (21 g) wild hops (5 min)
    • 0.75 oz (21 g) wild hops (end of boil)
    • 0.5 oz (14 g) powdered (whole hops in blender) wild hops (dry hop)
    • 0.25 tsp (1 g) powdered Irish moss
    • German, Bavarian or white Labs Cry Havoc lager yeast
    • 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging)
     
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