Dry hop Oktoberfest 
All Grain Recipe
Submitted By: daafisch (Shared)
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| Brewer: Jon | |
| Batch Size: 4.00 gal | Style: Amber Kellerbier ( 7C) |
| Boil Size: 5.97 gal | Style Guide: BJCP 2015 |
| Color: 7.9 SRM | Equipment: 8.5 Gal Pot BIAB |
| Bitterness: 32.8 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (14.9° P) | Mash Profile: BIAB 04 Medium/Full Body (154F) |
| Est FG: 1.016 SG (4.0° P) | Fermentation: 2: Quick Lager |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.00 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Munich II (Weyermann) (8.5 SRM) |
Grain |
2 |
| 1 lbs |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
| 4.96 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
4 |
| 1.00 oz |
Motueka [7.0%] - Boil 30 min |
Hops |
5 |
| 0.55 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 5.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 1.00 oz |
Motueka [7.0%] - Steep 20 min |
Hops |
8 |
| 1.0 pkgs |
Octoberfest Lager Blend (Wyeast Labs #2633) |
Yeast |
9 |
| 1.00 oz |
Motueka [7.0%] - Dry Hop 5 days |
Hops |
10 |
Notes
10/31 @ 1pm - 1.055 - Fermenting at 51°
11/3 @ 630AM - 1.029(@51°) - Raised to 62°
11/4 @ 630PM - 1.014(@68°) - Tasted some diacetyl
11/7 @ 840AM - 1.014(@68°) - Diacetyl seems to be gone, some of the lemon hops are coming through. Adding dry hops and stepping temps down to 33.
11/14 @ 1PM - Bottled. Carbonation levels 2.5This Recipe Has Not Been Rated
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