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Oktoberfest (5 gallons, all grain) Ingredients • 6.5 lbs. Chariot pilsner malt • 2.25 lbs. cara-Munich (40° Lovibond) • 1 lbs. carapils or other dextrin-type malt • 0.75 oz. of 4.5% alpha-acid Tettnang hops (3.4 AAUs) • 1.0 oz. of 4.5% alpha-acid Tettnang hops (4.5 AAUs) • 2 pt. starter of Bavarian lager yeast (Wyeast 2206 or equivalent) • 2/3 cup corn sugar for priming Step by Step: Mash grain in 3 gallons of water for 60 minutes at 150° F. Sparge with enough 168° F water to yield 5.75 gallons of wort. Total boil time is 90 minutes. At beginning of the boil add first Tettnang hops and continue for 75 minutes. Add second Tettnang and boil for 15 minutes. Whirlpool and cool to 40° F to pitch starter. Ferment the beer at 50° to 55° F for 7 to 10 days. Cool to 40° F over 7 more days, then begin cooling to 32° F. Continue fermentation at 32° F for approximately one more week. Lager will then age at 32° F for the next eight weeks. Extract with grain option: Substitute the pilsner for 6 lbs. malt extract syrup and increase first Tettnang addition to 1 oz. Start with 5 gallons of water in the boil kettle. Steep the crushed grains at 150° F for 30 minutes. Remove the grain bag and rinse with enough 168° F water to make 5.5 gallons. Add extract. Total boil time is 60 minutes. At beginning of boil add first Tettnang hops and continue for 45 minutes. Add second Tettnang hops and boil for remaining 15 minutes. Whirlpool and cool to 45° F to pitch starter. Ferment and condition as described above. OG = 1.052 FG = 1.012 Color = 14 SRM Bitterness = 23 IBUs