Octoberfest Ale pours full amber with an impressively clingy froth. It offers fresh hops and warm, toasty malt in the bouquet. The velvety mouthfeel and medium body give way to a full malty, sweet flavor and reserved, but firm, hop bitterness.
5 Gallon yield, malt extract recipe
1 can Briess Amber LME
1 can Briess Pilsen Malt Extract
8 oz. Caramel Malt 80L, milled (for steeping)
8 oz. Carapils, milled (for steeping)
8 oz. Munich Malt, milled (for steeping)
4 oz. Chocolate Malt (for steeping)
1 oz. Hallertau hop pellets for bittering (60 min.)
1 oz. Hallertau hop pellets for flavor (30 min.
1 oz. Hallertau hop pellets for aroma (5 min)
California Ale Yeast (WLP001) or Dusseldorf Alt Yeast (WLP036)
or Cry Havoc (WLP862) or San Francisco Lager (WLP810)
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the crushed malts for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extracts until completely dissolved. Return to a boil, set a timer for 60 minutes, and add one oz. hallertau hops. At 30 minutes add one oz. hallertau hops. At 5 minutes add last oz. hallertau hops. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at about 65 degrees Fahrenheit. Making a a yeast starter for this batch is recommended.
O.G. = 1.055-1.057
F.G. = 1.010-1.013
ABV = 6.1%