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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Octoberfest Ale

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

 

Ingredients:

 

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)

 

Instructions:

 

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%

Botanicare
Canna
Fox Farm
General Hydroponics
Grower’s Edge
Hydrofarm