All Grain Oktoberfest

Ingredients:

• Fermentables
• 3.5 lb. (1.6 kg) Pilsner malt
• 3.5 lb. (1.6 kg) Munich malt
• 4 lb. (1.8 kg) Vienna malt
• 1 lb. (0.5 kg) aromatic Munich 20° L malt
• 0.33 lb. (150 g) CaraVienne malt
• Hops
• 1.0 oz. (28 g) German Tradition pellet hops, 6% a.a. (60 min)
• 1.0 oz. (28 g) German Tettnanger pellet hops, 4% a.a (20 min)
• Yeast
• German lager yeast with sufficient yeast starter (465 billion cells)
• Misc.
• 0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
• Recommended water profile, PPM (optional):
• Ca: 75–125
• Mg: 10
• Total alkalinity: 100–150
• SO4: 50–100
• Cl: 100–150
• RA: 0–50

Specifications:

Yield: 5 gallons (18.93L) Original Gravity: 1.055 (13.6°P) Final Gravity: 1.013 (3.3°P) ABV: 5.60%
IBU: 27
SRM: 9
Boil Time: 60 minutes

Directions:

• Mash in at 129° F (54° C) for 5 minutes.
• Ramp to 150° F (63° C) and hold for 30 minutes.
• Run a single decoction mash: remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash.
• Mash out at 167° F (75° C) for 5–10 minutes.
• Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
• Ferment in primary for 14–20 days at 52° F (11° C).
• Hold a diacetyl rest for three days at 57–59° F (14–15° C).
• Gradually lower to 48° F (9° C) and hold for 8 days.
• Gradually lower to 33° F (1° C) and hold another 16 days.
• Keg at 2.5 volumes 5 (g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Ingredients:

6.0 lb. (2.72 kg) U.S. two-row pale malt
3.25 lb. (1.47 kg) Munich malt
2.5 lb. (1.13 kg) rye malt
4.0 oz. (113 g) roasted barley
1.0 oz. (28 g) Challenger hops, 7.5% a.a. (60 min.)
1.0 oz. (28 g) Fuggles hops, 4.5% a.a. (15 min.)

White Labs WLP013 London Ale Yeast

1 Whirlfloc tablet

Specifications:

Yield: 5 gallons (19 L)
Original Gravity: 1.058
Final Gravity: 1.012
ABV: 6%
IBU: 25
SRM: 13

Directions:

Assumes 75% brewhouse efficiency. Mash at 155° F (68° C) for 60 minutes. Boil for 60 minutes, adding hops as specified. Ferment for one week, rack to secondary, and condition for an additional two weeks.

Ingredients:

• Malts
• 6.6 lb (3.0 kg) Briess CBW® Pale Ale LME
• 4.0 lb (1.8 kg) Briess CBW® Traditional Dark DME
• 0.5 lb (230 g) Simpsons DRC™ Double Roasted Crystal 105-120°L
• 0.5 lb (230 g) Weyermann® Munich Type 2 10°L
• 0.5 lb (230 g) Simpsons Chocolate Malt 400-500°L
• 0.13 lb (60 g) Simpsons Black Malt 550-700°L
• 0.13 lb (60 g) Weyermann® Chocolate Wheat Malt 375-450°L
• Hops
• 1 oz (28 g) Cascade 6.0% AA @ 60 min (6 AAU)
• ½ oz (14 g) Cascade 6.0% AA @ 15 min (3 AAU)
• Additional Ingredients
• 1 lb (450 g) Maltodextrin
• 2 Liters Boiron Raspberry Puree
• 7.8 oz (221 g) Cacao Nibs
• 2 Madagascar Vanilla Beans to be soaked in Bourbon for 1 week (or 2 tsp Pure Vanilla Extract)
• 1 Tbsp Fermax Yeast Nutrient (optional if your yeast is fresh)
• Yeast
• 2 sachets of Lallemand LalBrew® BRY-97 West Coast Ale Yeast 11g

Specifications:

Yield: 5 US gal (19L)
Original Gravity: 1.085 (20.5°P)
Final Gravity: 1.023 (5.83°P)
ABV: 8.4%
IBU: 20
SRM: 40

Directions:

Bring 1 gallon (3.8L) of water to 175°F (80°C). Place grains in a strainer bag, and add to water, making sure that they are completely saturated. Steep grain for 30 minutes at approximately 165°F (74°C), stirring occasionally. Remove, rinse, and top off kettle to your normal boil volume.
Stir in the 4 lbs of DME, making sure that it is completely dissolved, then bring to a boil. Total boil time will be 60-90 minutes (depending on desired level of caramelization and desired OG). 30 minutes after reaching boil, add the 60-minute hop addition.
With 15 minutes of the boil remaining, turn off burner. Stir in the 6.6 lbs of LME, 1 lb Maltodextrin, and 1½ tsp Yeast Nutrient, ensuring that they are completely dissolved before turning burner back on. Once having reached boil again, add second hop addition and complete the final 15 minutes of boil.
Chill to 70°F (21°C). Transfer to fermenter, top off volume with water if necessary, and sprinkle yeast directly into wort.
Fermentation Steps:
Once you’ve pitched the

yeast, you can create the vanilla bean tincture. Slice the two vanilla beans lengthwise, and place in a pint-sized canning jar. Add 1 cup (235 ml) of your preferred bourbon. Seal jar, set aside, and allow the beans to macerate (soak) for at least a week, shaking jar occasionally. The vanilla beans will be added to the fermenter 1 week before packaging (2 Tbsp of Pure Vanilla Extract can be substituted in place of the vanilla beans just before bottling or kegging).
Ferment at 64-72°F (18-22°C) for 14-21 days.
On 6th day of fermentation: Add 1½ tsp Yeast Nutrient, and 2 Liters of fruit puree to your fermenter. Gently swirl fermenter, if possible, to rouse yeast.
1 week before kegging or bottling: Pre-heat your oven to 300°F. Line a cookie sheet with foil or parchment paper and spread the cacao nibs out evenly in a single layer. Place sheet on middle rack and bake for 10-12 minutes until aroma is released from cacao. Remove, and allow to cool for a few minutes. Place vanilla b

eans and cacao nibs in muslin bag, add to fermenter, and infuse for 7 days before packaging (if using vanilla extract add it just before packaging).

All Grain Version

Replace malt extract and specialty grains with:

• 11.5 lbs Crisp Finest Maris Otter
• 2.25 lb Weyermann® Munich Type 2 10°L
• 1.5 lb Simpsons DRC™ Double Roasted Crystal 105-120°L
• 0.75 lb Simpsons Chocolate Malt 400-500°L
• 0.25 lb Simpsons Black Malt 550-700°L
• 0.13 lb Weyermann® Chocolate Wheat Malt 375-450°L

Please note that grain bill is calculated for a brewhouse efficiency of 65%, adjust as needed. Mash at 151°F (66°C) for 75 minutes. Marcus recommends a 180-minute boil for the all-grain version of this recipe, but a 90-minute boil may be sufficient.