Beer Forum

Hey doc how about posting a good recipe I have a Wedding I want to brew one for that is in september. So how about a good octoberfest or a martzen.

Henning1966 wrote:Hey doc how about posting a good recipe I have a Wedding I want to brew one for that is in september. So how about a good octoberfest or a martzen.

Henning,

Should be up soon, I just gave Bonjour a recipe for Wit and O-fest.

hey doc was looking at northern brewer this is there inventory for there all grain kit

* 5 lbs. Durst Pilsen
* 5 lbs. Durst Munich
* 1 lbs. Durst Dark Munich 40 EBC
* 0.5 lbs. Durst Medium Crystal

Boil Additions


* 2 oz. Hallertauer (60 min)

Yeast


* Wyeast #2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 46-56.

whats your thoughts on this recipe

Henning1966 wrote:hey doc was looking at northern brewer this is there inventory for there all grain kit

* 5 lbs. Durst Pilsen
* 5 lbs. Durst Munich
* 1 lbs. Durst Dark Munich 40 EBC
* 0.5 lbs. Durst Medium Crystal

Boil Additions


* 2 oz. Hallertauer (60 min)

Yeast


* Wyeast #2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 46-56.

whats your thoughts on this recipe

I like that they use all German malts.

At 75% eff, that would give you about 1.064 w/ 38 IBU. The bu/gu ratio is good, but the OG is a bit high. Should be in the 1.050-56 range. If you do drop the OG be sure to drop the IBU too. 1.056 and about 30 IBU should be a good target.

I like the So. German Lager yeast for this. But that's a personal preference.

The recipes are up, check the bottom of the Jamil page.

Fred