Celebrate Oktoberfest year-round with this Seven Bridges clone recipe from Jekyll Brewing of Alpharetta, Ga. Malty sweetness is nicely balanced by German Tettnang hops.
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Jekyll Brewing Seven Bridges Oktoberfest | Oktoberfest/Märzen
- 9.75 lb Wetermann Munich Type 1
- 4.9 lb Weyermann Vienna malt
- 4 lb Weyermann Pilsner malt
- 1 lb Weyermann Melanoidin malt
- 2.9 oz Weyermann Acidulated malt (optional: depends on pH)
- 2.2 oz Tettnang hops, 4.5% a.a. (60 min)
- 1.85 oz Tettnang hops, 4.5% a.a. (10 min)
- Whirlfloc (10 min)
- Yeast Nutrient (10 min)
- White Labs WLP830 German Lager yeast
- Original Gravity: 1.054
- Final Gravity: 1.012
- IBU: 23.2
- SRM: 8.9
- Boil Time: 90 minutes
Prepare a yeast starter 24 hours before pitching.
Mash in at 153° F. (Optional: after the saccharification rest, raise temperature for mash out by heating during vorlauf or use infusion step mash technique by adding 168° F water).
Conduct a 90 minute boil, following the additions as listed in the ingredients. Chill to 65° F, oxygenate the wort, and pitch the yeast. After active fermentation has started, slowly drop the temperature to 54° F over 24 hours. When just shy of terminal gravity, start raising the temeprature 2-4° F a day to reach 68° F diacetyl rest. Hold at 68° F for 48 hours. After this rest, drop the temperature to 55° F and rack beer into a secondary vessel. Proceed to drop the temperature to lagering temperatures and hold for 1-2 weeks.
After the beer has been resting at low temperatures for 1-2 weeks, it’s time to package!