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Author Topic: Oktoberfest  (Read 2770 times)

Offline Shawn

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Oktoberfest
« on: May 17, 2011, 09:15:32 AM »
5.5 gallons into fermenter, based on 80% efficiency.

1.75 kg Bohemian Pilsner malt
1.41 kg Munich malt
1.09 kg Vienna malt
454 g Caramunich II

Mash at 153 F for 60 minutes.

90 minute boil, 7.25 gallons pre-boil.

42 g Hallertau pellet hops (3.9% AA) (60 min)
14 g Hallertau (20 min)

1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)

Wyeast 2206 Bavarian Lager
Ferment at 50 F, increasing temp to 60-65 F for diacetyl rest.
Lager at 34-40 F for 4-6 weeks.

OG 1.055, FG 1.015, IBU 24, SRM 10, ABV 5.2%

Carbonate to 2.5 vol CO2.

Offline Kyle

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Re: Oktoberfest
« Reply #1 on: May 19, 2011, 01:30:07 PM »
Why does one use the yeast nutrient for beer? Wouldn't the grain provide sufficient nutrition?
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On Tap: Fieldberry Cyser
Planned: LSA
Fermenting: --

Offline Gil Breau

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Re: Oktoberfest
« Reply #2 on: May 19, 2011, 01:33:34 PM »
Reduce time to flocculation?

Beats me, that'd be my only guess.
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Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
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Offline Shawn

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Re: Oktoberfest
« Reply #3 on: May 19, 2011, 01:51:06 PM »
Quote from: "Kyle"
Why does one use the yeast nutrient for beer? Wouldn't the grain provide sufficient nutrition?


They're used as a "more complete dietary supplement"... stuff like vitamins, minerals, biotin, etc. Not sure if they make a huge difference, but a large supply is very cheap, so I throw in 1/2 tsp as some have recommended.

I don't think it has anything to do with flocculation. Just think of it as a yeast multi-vitamin.