As the title says, I’m dipping my toe into the deep end and trying my hand at creating a Oktoberfest style recipe. I do not have any brew software and what I have come up with so far is only from my observations on the style of beer. Please feel free to rip into or correct my mistakes. I feel with help from the experienced brewers I can avoid many newbie pitfalls and maybe get a good festbier the 1st time out. I do have a modified freezer so laggering at cool temps is no problem.
Fermentables: 3.15lbs Maillard Munich LME, 3.15lbs Maillard Pilsen LME, 1lb Briess Carapils (to steep), 1lb Weyermann Caramunich (to steep)
Hops: 1oz Hallertau pellets (60 min boil)
Yeast: Wyeast Oktoberfest lager (thinking about 1qt starter)
I thought about pitching at 50 and reducing to the upper 40’s for primary ferment, then transfer to secondary to lager in the mid 30’s for a couple of months maybe 3.
Like I said, let’s pick this apart and let me know if I’m in the right direction or if I need to add or subtract something. Thanks everyone.