Just in time to brew for October Beer Fest!
A brew recipe for a perfect Oktoberfest - A beer Fest Lager
Using our quality imported Isaria malt from Weyermann® in Germany.
The best malt to complete the perfect Fest Lager in October.
WEYERMANN® ISARIA 1924®
Made from the oldest German malting barley variety Isaria, which was officially approved for beer production in 1924.
Sensory: Malty-sweet taste and soft biscuit like aroma; soft mouthfeel.
Beer style typically for: Pale, Amber and dark Lager.
Recipe:
Fest Lager:
2.8kg
Isaria malt
0.8kg
Weyermann® Munich Malt - Type 2
0.2kg
Weyermann® Carahell Malt
0.2kg
Weyermann® Melanoidin
Hops:
Magnum 60min 20g
Hallertau Tradition 15min 8g
Hallertau Smaragd 5min 5g
Yeast: W34-70
Brewing process:
Dough in for a thick mash @ approx. 32 °C. Rest for 30 min. Infuse and raise temp continuously over 2-3 hours to mash out temp @ 77°. Boil for 90 min. Ferment @ 10°C for at least 2 weeks. Rack. Lager close to freezing point for at least 5 weeks. Rack again, condition, package.
OG: 1.056 (14°P)
FG: 1.014 (3.5°P)
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