Seasonally appropriate brewing, what a concept!
Oktoberfest Bier
5 gallons
Recipe from Brewing Classic Styles.
5# Pilsner Malt
4# Munich Malt
3# Vienna Malt
1$ CaraMunich 60
1.50oz Halltertauer, 60 min
.5oz Hallertauer, 20min
2 x S-34/70 packages
Brewed 8/29/15
Hit my mash temp @ 153F, got pre-boil OG of 1.045, right on target, volume ~ 7.5 gallons.
Brewday went fine. The wort had a wonderful amber-red color as it boiled.
Cooled to 110F, racked to carboy and placed in fermentation fridge with 45F on the temp controller to fully cool to pitching temps. ~6 gallons into fermenter.
The following morning, pitched 2 packs of re-hydrated S-24/70 yeast.
Fermentation schedule will start at 45F, ramp to 50F for 7 days, then ramp to 65F for a diacetyl rest of 4 days, then crash to 35F for lagering. About 2 weeks in primary, then crash, then keg for lagering.
8/31/15, 6pm
Few visible signs of fermentation, but the airlock was looking a bit like it would start bubbling soon.
9/2/15, 6pm
Moderate krausen formed. Good bubbling in the airlock.
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