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oktoberfest hybrid beer here we go!
My own little ditty I'm concocting tomorrow. I have a kegerator that stays between 31-38 that I'm going to lager for two months in (kegging and consuming the weekend of september 22nd). But do not have a thermostat yet that will allow me to do initial fermentation and lager temps... soooooooooo...
I'm using california lager yeast (wyeast 2112) which should keep it malty and lagery during the primary and also pitching one pack of superior lager yeast that will hopefully be happy in the frige... we'll see and I'll let you know in a couple of months!!
Beer: - Style: Märzen/Oktoberfest
Type: All grain
Size: 5.5 gallons
Color: 19 HCU (~11 SRM)
Bitterness: 21 IBU
OG: 1.063
FG: 1.016
Alcohol: 6.0% v/v (4.7% w/w)
Grain:
6 lb. German Pilsner
6 lb. German Munich
.75 lb. American crystal 60L
.5 lb. Dextrine malt (Cara-Pils)
Mash: 70% efficiency
Hops: 1.5 oz. Hallertauer (4.0% AA, 60 min.)
Still haven't decided... might try my hand and decotion mashing to do it right... depends on my mood tomorrow!!
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