My recipe for this Oktoberfest/Marzen Beer:
4 lbs German Pilsner
3 lbs Munich Malt (10 L)
3 lbs Vienna Malt
1/4 lbs CaraMunich (60L)
1.5 oz Hallertau Mittelfruh (60 min)
.5 oz Hallertau Mittelfruh (20 min)
Re-used Bavarian Lager Yeast (Wyeast 2206) from my Munich Helles
RO Water
1/2 tsp Gypsum
1/2 tsp Calcium Chloride
Instructions To Brew The Oktoberfest
Mash in at 110 F… the ratio [...]
February 2012
Written By: Jorge on February 23, 2012
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Written By: Jorge on February 9, 2012
4 Comments
Munich Helles Recipe
8.75 lbs Continental Pilsner Malt
.25 lbs Continental Munich Malt
.38 lbs Vienna Malt
1 oz Hallertauer Hops (60 Min)
Stepped 2 L Starter Wyeast 2206 Bavarian Lager
RO Water (.5 tsp Gypsum, 1 tsp Calcium Chloride)
Brewing Procedure
Mash in at 108 F and let sit for 15 minutes or until pH stabilizes. Then pull 1/3 of [...]
Written By: Jorge on February 9, 2012
3 Comments
It’s not just about saving money… re-using yeast has been done for thousands of years… and it could be what kicks up the quality of your beer to the next level…
I’ve written about this in the past… if you haven’t tried it, I recommend you take the yeast from your next batch and use it [...]
Written By: Jorge on February 2, 2012
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A beer recipe is only the first part of a recipe… brewing process is the second… without the right process a beer recipe can brew a variety of beers…. (this is more so when brewing all-grain)
… and today I’m going to take this even further… how to use process to modify a recipe… more specifically [...]
