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Oktoberfast (Biermuncher) 
(2 ratings)
All Grain Recipe
Submitted By: njswalker (Shared)Members can download and share recipes
| Brewer: Biermuncher | |
| Batch Size: 5.50 gal | Style: ( 3B) |
| Boil Size: 9.19 gal | Style Guide: BJCP 2008 |
| Color: 13.0 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 21.6 IBUs | Boil Time: 90 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 4 lbs 6.64 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 |
| 2 lbs 9.46 oz | Vienna Malt (3.5 SRM) | Grain | 2 |
| 2 lbs 6.58 oz | Munich Malt - 20L (20.0 SRM) | Grain | 3 |
| 1 lbs 3.29 oz | Aromatic Malt (26.0 SRM) | Grain | 4 |
| 1 lbs 3.29 oz | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 5 |
| 9.64 oz | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 6 |
| 8.25 oz | Cara-Pils/Dextrine (2.0 SRM) | Grain | 7 |
| 1.00 oz | Tettnang [3.9%] - Boil 60 min | Hops | 8 |
| 0.40 oz | Tettnang [3.9%] - Boil 45 min | Hops | 9 |
| 0.40 oz | Tettnang [3.9%] - Boil 30 min | Hops | 10 |
| 0.6 pkgs | SafAle English Ale (DCL/Fermentis #S-04) | Yeast | 11 |
Ratings
Great fast octoberfest 
by scatterbrn
Made this in the summer when I couldn’t lager due to temps. Tasted great after a few weeks, even better after it aged a bit. Made a beer cheese dip with it as well as cooking a few other things (in addition to drinking). Definitely will be a staple each fall.
Excellent Recipe - suggest Lager Yeast
by jfmorrisI started from the original Biermuncher recipe, and just cut everything in half for a 5 gallon batch - 4.25# pllsner, 2.5# Munich, 2# Vienna, 1# aromatic, 1# crystal 20, 0.5# carapils, 0.5# crystal 40, and hop additions of 0.75oz, 0.5oz, 0.5oz. I used S-23 and fermented at 54F for 10 days, ramped to 64F for 3 days for a diacetyl rest, transferred to a keg as secondary, and then ramped down 4F per day until I reached 32F. I layered at that temp for 3 weeks, and just served at a Halloween party where the BMC crowd wipe out about 4 gallons of this beer.
Excellent recipe, without the effort of doing a decoction mash, and I think an excellent gateway beer for your BMC friends. I liked the results with S-23 so much I doubt I will trying with S-04 ale yeast.