tderanleau
Well-Known Member
I have been emailing with Christian, the brewmaster at Paulaner in Germany. And have basically gotten the recipe for their Oktoberfest Bier.
1.056 OG
22 IBU
5 SRM
FG 1.011
ABV 6%
Water chemistry
Ca 22ppm
Mg 8 ppm
Na 0ppm
SO4 31ppm
CI 39ppm
HCO3 0ppm
^ the above water profile is what is said to be the water from Paulaners well.
Double decoction mash, each boil is 10 min long.
80% Weyermann Pilsner
20% Weyermann munich type 2
90 min boil
Start of boil add in 17.2 ibu worth of Hallertau tradition hops
10 min left of boil add in 4.8 ibu worth of Hallertau tradition hops
Their yeast as of now is a secret, I’ll ask him what he uses but doubt he’ll tell me, but I assume either wlp820 or wlp920 *edit* use wlp838
Ferment 2 weeks
Lager 4 weeks
Carb to 2.7 vol
Now… I’m still waiting on some replies back from him, but what I know now, is since last year they stopped using herkules hops, and only use Hallertau tradition hops. 55% at the start of the boil, and 45% at 10 min left of the boil. He hasn’t responded yet with how long the boil is but I can only assume it’s a 90 minute boil. The only things I’m guessing so far on this recipe is the yeast, the carbonation vol, and well yeah those are pretty much the only two things I don’t know, along with the mash schedule which all I’ve been told from him as of this minute is that each boil is 10 min long. If he updates me any further I’ll add to this post.
He was generous enough to share the recipe with me and with Oktoberfest coming soon I figured I would share the most popular beer at Oktoberfest in Germanys recipe with y’all.
Brew it up and tell me what you guys think!
Prost!
1.056 OG
22 IBU
5 SRM
FG 1.011
ABV 6%
Water chemistry
Ca 22ppm
Mg 8 ppm
Na 0ppm
SO4 31ppm
CI 39ppm
HCO3 0ppm
^ the above water profile is what is said to be the water from Paulaners well.
Double decoction mash, each boil is 10 min long.
80% Weyermann Pilsner
20% Weyermann munich type 2
90 min boil
Start of boil add in 17.2 ibu worth of Hallertau tradition hops
10 min left of boil add in 4.8 ibu worth of Hallertau tradition hops
Their yeast as of now is a secret, I’ll ask him what he uses but doubt he’ll tell me, but I assume either wlp820 or wlp920 *edit* use wlp838
Ferment 2 weeks
Lager 4 weeks
Carb to 2.7 vol
Now… I’m still waiting on some replies back from him, but what I know now, is since last year they stopped using herkules hops, and only use Hallertau tradition hops. 55% at the start of the boil, and 45% at 10 min left of the boil. He hasn’t responded yet with how long the boil is but I can only assume it’s a 90 minute boil. The only things I’m guessing so far on this recipe is the yeast, the carbonation vol, and well yeah those are pretty much the only two things I don’t know, along with the mash schedule which all I’ve been told from him as of this minute is that each boil is 10 min long. If he updates me any further I’ll add to this post.
He was generous enough to share the recipe with me and with Oktoberfest coming soon I figured I would share the most popular beer at Oktoberfest in Germanys recipe with y’all.
Brew it up and tell me what you guys think!
Prost!
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