This is the finished product.
Here is my recipe for Oktoberfest beer. This is a forked version of my first batch of Oktoberfest from kit, and it is delicious!
- 8oz Weyermann Melanoidin Malt
- 3.3lb Amber Liquid Malt Extract
- 2lb Light Dry Malt Extract
- 2oz US Liberty Hop Pellets
- 6g Muntons Ale Yeast
- 5oz Priming Sugar
- 2oz Light Honey
- Put the Melanoidin Malt into a muslin bag and place in 2.5 gallons of water in a large brew pot. Slowly bring the water up to 155 degrees and hold at that temperature for 15 minutes. Remove the grain bag after 15 minutes and discard.
- Bring the resulting liquid to a light boil, then remove from heat and slowly add the LME and DME, stirring briskly to avoid burning on the bottom of the pot. Return to heat after all ingredients are evenly dissolved.
- Bring back to a light boil mixture for exactly 15 minutes.
- Add the hops and honey and continue boiling for exactly 45 minutes. Do not boil the hops longer than 45 minutes.
- Run the wort through a chiller to bring the temperature down to 65-75 degrees. This should take 10-30 minutes depending on your chiller.
- Transfer the wort to a fermenter of your choice. I prefer a fermenter that can be easily siphoned from.
- Top off the mixture with cool water (again, 65-75 degrees) to bring it up to exactly 5 gallons. Splash the water briskly to oxygenate the wort as much as possible. Mix well to integrate the water into the wort.
- Take SG reading and record in your log, then add the yeast. Cap off your fermenter and add airlock. Store the wort in a cool, dark place for 10-12 days, or until your gravity reading is 1.012-1.016 (or until it stops changing between readings).
- Bring 1 pint of water to boil and dissolve the priming sugar. Allow the solution to cool to 75 degrees and add to the beer. Gently stir the beer so that the priming solution fully dissolves, but take care not to oxygenate the beer any more.
- Filter the beer as you wish while transferring to your bottling device, again, taking care not oxygenate.
- Bottle your beer, returning to cap the bottles 15-20 minutes later.
- Allow secondary fermentation to take place in the bottles for approximately 2 weeks.
- 3/4 gallon water
- 32oz Joewood Honey
- 16oz Fine Pureed Peach (pits and skins removed)
- 1tsp Acid Blend
- 1tsp Yeast Nutrient
- 1tsp Pectic Enzyme
- 2 grams Cote de Blanc Yeast
- 3-4 Campden Tabs, crushed
- Combine honey with 1/3 gallon water. Heat to 180F for 10 minutes. Stir occasionally and skim protein from surface. DO NOT BOIL.
- Reduce heat to 70F and add 1/3 gallon cool water.
- Add Acid blend, yeast nutrient, pectic enzyme, grape tannin, and campden. Stir well until evenly mixed.
- Pour peach puree into mixture and stir until evenly mixed.
- Add the must to a sanitized 1 gallon carboy. Top with cool water until full and add yeast. Mix slightly, one or two stirs will do it. Cap and airlock.
- Take an initial SG reading. It should be around 1.190 depending on the type of honey that you use.
- Primary fermentation will last for 21 days. Leave undisturbed in a dark place between 70F and 80F.
- Carefully rack off the mead, leaving the sediment behind. Clean the carboy and add a single crushed campden tablet. Transfer back to carboy. TAKE CARE NOT TO OXIDIZE DURING TRANSFERS.
- Secondary fermentation should last 30-45 days.
- Repeat step 8 using a half campden tablet. Ferment for an additional 30-45 days or until clear.
- Rack into bottling bucket and carefully bottle in wine or beer bottles. Best if aged an additional 6 months.
Start Date – 3/2/16
IG – 1.192