Munich Madness!
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Ron Price
Aug 14, 2011, 10:06:25 PM8/14/11
to Delmarva Homebrewers Group
Just wanted to share this great recipe. Compliments of JZ.
Get ready for Oktoberfest with Munich Madness! Oktoberfest is the
richest of the European amber lagers, although it is not as sweet as
the traditional bock. The malt flavor comes on strong at first, but
finishes refreshingly dry and light.
Oktoberfest has a bready, toasty malt character which is largely
attributed to a high proportion of Munich malt. Small amounts of
caramel malt are used help balance the beer with some sweetness.
Slight hop bitterness also helps balance the more malty character of
this beer. This is one of Jamil Zainasheff's award winning recipes.
Give it a whirl and celebrate Oktoberfest in style with Munich
Madness!
All Grain Recipe
Ingredients for 5 U.S. gallons (19 liters)
4 lb (1.81 kg) Pilsner (2-Row) Malt (German)
3 lb (1.36 kg) Munich Malt (German)
2 lb (.91 kg) Vienna Malt (German)
12 oz (340 g) Caramel/Crystal Malt (60 °L)
.5 oz (14 g) Hallertauer Hops 4.8% (20 min)
1.5 oz (42 g) Hallertauer Hops 4.8% (60 min)
Wyeast 2206 Bavarian Lager/WLP833 German Bock
Original Gravity: 1.046
Final Gravity: 1.011
SRM: 9.8
IBUs: 29
Boil Time: 60 minutes
Directions
Conduct a mash at 151° F (66° C) for 60 minutes then sparge. Collect
roughly 6 gallons of runoff and bring to a rolling boil. Once at a
rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for
the full 60 minutes. Be careful when adding hops as you may encounter
a boil over during this first hop addition. With 20 minutes left in
the boil add .5 oz Hallertauer hops. After the boil, cool your wort
down to around 50° F (10° C) and strain the wort in to your fermenter.
Aerate the wort very well. Once the wort is both aerated and cooled
pitch the yeast. Ferment around 50° F (10° C) for 4 weeks before
bottling or kegging. Carbonate for 2 - 2.5 volumes CO2.
Get ready for Oktoberfest with Munich Madness! Oktoberfest is the
richest of the European amber lagers, although it is not as sweet as
the traditional bock. The malt flavor comes on strong at first, but
finishes refreshingly dry and light.
Oktoberfest has a bready, toasty malt character which is largely
attributed to a high proportion of Munich malt. Small amounts of
caramel malt are used help balance the beer with some sweetness.
Slight hop bitterness also helps balance the more malty character of
this beer. This is one of Jamil Zainasheff's award winning recipes.
Give it a whirl and celebrate Oktoberfest in style with Munich
Madness!
All Grain Recipe
Ingredients for 5 U.S. gallons (19 liters)
4 lb (1.81 kg) Pilsner (2-Row) Malt (German)
3 lb (1.36 kg) Munich Malt (German)
2 lb (.91 kg) Vienna Malt (German)
12 oz (340 g) Caramel/Crystal Malt (60 °L)
.5 oz (14 g) Hallertauer Hops 4.8% (20 min)
1.5 oz (42 g) Hallertauer Hops 4.8% (60 min)
Wyeast 2206 Bavarian Lager/WLP833 German Bock
Original Gravity: 1.046
Final Gravity: 1.011
SRM: 9.8
IBUs: 29
Boil Time: 60 minutes
Directions
Conduct a mash at 151° F (66° C) for 60 minutes then sparge. Collect
roughly 6 gallons of runoff and bring to a rolling boil. Once at a
rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for
the full 60 minutes. Be careful when adding hops as you may encounter
a boil over during this first hop addition. With 20 minutes left in
the boil add .5 oz Hallertauer hops. After the boil, cool your wort
down to around 50° F (10° C) and strain the wort in to your fermenter.
Aerate the wort very well. Once the wort is both aerated and cooled
pitch the yeast. Ferment around 50° F (10° C) for 4 weeks before
bottling or kegging. Carbonate for 2 - 2.5 volumes CO2.
Dead Terry
Aug 16, 2011, 10:51:24 PM8/16/11
to Delmarva Homebrewers Group
Thanks Ron! I'm thinking about brewing this to take to this year's
Chunk. If I get off my ass and get it brewed, it will have plenty of
time to lager.
dt
Chunk. If I get off my ass and get it brewed, it will have plenty of
time to lager.
dt
Ron Price
Aug 17, 2011, 5:33:56 PM8/17/11
to DHG
Looks like a winner.
I am planning to get one in the fermenter in the next month or two. It will be very similiar...I'll probably make a few minor tweaks. I was actually planning to make a Helles with WLP833 and then use the yeast cake to make the Ofest.
I want to come to the chunk this year. What's the date?
Ron
I am planning to get one in the fermenter in the next month or two. It will be very similiar...I'll probably make a few minor tweaks. I was actually planning to make a Helles with WLP833 and then use the yeast cake to make the Ofest.
I want to come to the chunk this year. What's the date?
Ron
> Date: Tue, 16 Aug 2011 19:51:24 -0700
> Subject: {Delmarva Homebrew} Re: Munich Madness!
> From: Dead_...@hotmail.com
> To: delmarva-home...@googlegroups.com
> Subject: {Delmarva Homebrew} Re: Munich Madness!
> From: Dead_...@hotmail.com
> To: delmarva-home...@googlegroups.com
James Lorden
Aug 26, 2011, 7:56:08 PM8/26/11
to Delmarva Homebrewers Group
I brewed this last year and liked it a lot. Thought it mimicked the
good German examples. Although it did medal I got comments frequently
that it wasn't big enough or malty enough which is wrong! This beer is
not a mini-bock like so many American versions can become. Bottom
line, I'm making this again this year.
good German examples. Although it did medal I got comments frequently
that it wasn't big enough or malty enough which is wrong! This beer is
not a mini-bock like so many American versions can become. Bottom
line, I'm making this again this year.
Ron Price
Aug 26, 2011, 10:19:55 PM8/26/11
to DHG
Congrats Jim!
It appears to be an authentic recipe. I'm planning to try this recipe in the very near future. It should lend that rich malty Munich profile we all strive to achieve, if done right. Lots of clean, healthy, fresh yeast and plenty of oxygen is key here. A long cool, steady fermentation, and it should render a great German example.
I've been planning to brew a dunkel for some time but haven't had the time. Well it's time.
It appears to be an authentic recipe. I'm planning to try this recipe in the very near future. It should lend that rich malty Munich profile we all strive to achieve, if done right. Lots of clean, healthy, fresh yeast and plenty of oxygen is key here. A long cool, steady fermentation, and it should render a great German example.
I've been planning to brew a dunkel for some time but haven't had the time. Well it's time.
> Date: Fri, 26 Aug 2011 16:56:08 -0700
> Subject: {Delmarva Homebrew} Re: Munich Madness!
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