Yippe! I’m brewing this weekend (weather, wife, and kids permitting)
|
GR410 |
Malt – |
7.00 |
1.30 |
9.10 |
|
GR405 |
Malt – German |
1.00 |
1.45 |
1.45 |
|
GR390 |
Malt – White Wheat |
1.00 |
1.35 |
1.35 |
|
GR590 |
Malt – Caravienne |
1.00 |
1.55 |
1.55 |
|
GR593 |
Malt – Special B |
1.00 |
1.55 |
1.55 |
|
Hhal2 |
Hop (Pellets) – Hallertauer (2 oz) |
1.00 |
3.00 |
3.00 |
|
Hlib2 |
Hop (Pellets) – |
1.00 |
2.25 |
2.25 |
|
WLP036 |
White Labs Yeast ( |
1.00 |
5.50 |
5.50 |
|
FIN20 |
Clarifiers – Irish Moss (1oz) |
1.00 |
1.35 |
1.35 |
Just saw on http://www.morebeer.com/ that my order has shipped. The grain bill and hops is for an Oktoberfest style beer, but the yeast is an Alt. I don’t have the facilities to lager an O’fest, so this is a compromise. With any luck I won’t be too far out of style, though.
I plan to go easy on the Special B, as it’s rather dark, probably about 1/4#, and about 1./2# of the Caravienne. The wheat is out of style, but it helps with head retention, and at 10% of the grain bill, shouldn’t change the flavor profile appreciably.
I’m planning a single decoction mash, to get that malty O’fest flavor.
I’ll probably start with the Liberty at 45 minutes, and the Hallertau at 30 and 15. Exact amounts depend on the %Alpha Acid on the hops, as I don’t want this to be very bitter. Just enough to give it some backbone.
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