NAME - Junetōberfest STYLE - Oktoberfest (Summer-fied) BATCH SIZE - 6 gal to fermenter OG - 1.053 FG - 1.012 ABV - 5.4% SRM - 7 IBUs in Tinseth - 28 70% Target Eff. GRAIN BILL 5# Floor-malted Pilsner Malt 5# Vienna Malt 3# Munich (Light) Malt 0.125# Acid Malt or equivalent lactic acid HOP BILL 1.5 Ounces NZ Pacifica at 60 min to 27.5 IBUs 0.5 Ounces NZ Pacifica at 0 min YEAST 300 mL slurry of WLP833 Oxygenate for 133 seconds at 1L/min or equivalent Pitch at 45 F allow to free rise to 48 F. Hold at 48 F for 3 weeks, then allow for a diacetyl rest for 1 week at 55 F. Carbonate to 2.5 vol. and enjoy. WATER I target Brewer's Friend's "Balanced Profile" for this and a target pH around 5.4. On my system, using EZ Water, in about 9.4 gal of distilled water, that equates to: 4g of Gypsum 6g of Ca. Chloride 2g of Epsom Salt 1g of Chalk PROCESS 70 min boil Mash at 152 F for 90 minutes Boil Time of 70 minutes (I whirlpool chill, so adjust as needed if you need to do a full 90 min boil.) Mash Water Ratio of 1.5 qts/# OTHER Won gold at Robert's Cove Germanfest 2013. In an email exchange afterwards with one of the judges, he said that it would have made it further but hops were a little too "citrusy" and "upfront". (I entered it along side my other more traditional German beers on a whim. This is purposely designed to be a summer festbier. I was very pleased with the tasting notes from the judges.)
