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Monster Media 1993 #2
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1993-07-10
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Octoberfest John Patterson/TX 76177,137
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Fm: John Patterson/TX 76177,137
Matt - Here's one I'm brewing right now. Since I haven't tried it yet, I
can't vouch for what it tastes like. I adapted it from a recipe that Charlie
Papazian put in a past issue of "Zymurgy".
6.6 lbs. Northwestern Amber Malt Extract
1/2 lb. untoasted pale malted barley (170 deg.)
1/2 lb. crystal malt (170 deg)
3 oz Hallertauer hop pellets (60 min)
1/2 oz Hallertauer hop pellets (20 minutes)
1/2 oz Tettnanger hop pellets (when heat off)
Wyeast "Munich" liquid lager yeast (Strain #2308)
3/4 c. corn sugar for priming
Spread pale malt on cookie sheet and place in 350 deg oven for about 10
minutes or until the grain smells wonderful and the insides turn a slight
orange color. Put grains in grain bag and add to 2 gallons of water in a
brewpot. Turn on heat. Remove grains when water reaches 150 degrees. Remove
pot from heat and dissolve malt extract in the brewpot. Return to heat, add
first hops and heat to boiling. Boil for 60 minutes, adding hops as shown
above. When 60 minutes is up, remove from heat and add the last hops. Cool
wort as rapidly as possible and add to your primary fermenter (I use a glass
carboy). Add enough cold water to bring volume up to 5 gallons. When temp
gets below 65 degrees, pitch yeast. Ferment, rack to secondary and lager
normally.
John