Oktoberfest All-Grain Recipe
Today, let's embark on a culinary adventure as we delve into the rich flavors of Oktoberfest all-grain recipes.
Equipment
- Mash tun
- Brew Kettle
- Fermentation Vessel
- Airlock
- Bottles or kegs for storage
Ingredients
- 2 cups all-grain flour
- 1 cup malt extract
- 1 cup Munich malt
- 1 ounce Hallertau hops
- 1 packet lager yeast
- 1 teaspoon German noble hops (for aroma)
- 1 teaspoon Irish moss (for clarity)
- Water (as needed)
Instructions
- Mashing: Combine all-grain flour, Munich malt, and malt extract in the mash tun. Add hot water to achieve a temperature of around 152°F. Let it rest for 60 minutes.
- Sparging: Rinse the grains with hot water to extract sugars. Collect the liquid in the brew kettle.
- Boiling: Bring the liquid (wort) to a boil. Add Hallertau hops and boil for 60 minutes. Add Irish moss in the last 15 minutes for clarity.
- Cooling: After boiling, cool the wort rapidly and transfer it to the fermentation vessel.
- Fermentation: Pitch the lager yeast into the cooled wort. Seal with an airlock and let it ferment at around 50°F for 2-3 weeks.
- Bottling or Kegging: Once fermentation is complete, transfer the beer into bottles or kegs for carbonation.