philrose
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 34/70
- Yeast Starter
- 2 packs, hydrated per instructions
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.057
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 4.2 Deg L
- Primary Fermentation (# of Days & Temp)
- 14 days at 50 deg F
- Secondary Fermentation (# of Days & Temp)
- Keg Lagered for 28 days at 38
- Tasting Notes
- Strikes an interesting balance between full bodied and crisp mouthfeel.
This beer was made for Oktoberfest 2016 in lovely NoDa, Charlotte, NC. It's a minor twist on the export lager style using oats for flavor stability, which worked like a charm. The first bit of beer from gravity sampling was remarkably similar to the last liter poured of the night! Lesson Learned: don't be afraid of small amounts of oats in lager beers. They are a truly versatile ingredient.
The beer is a hit among craft beer drinkers and newbies alike. Very, very clean flavor and crystal clear from lagering in the keg despite the oats.
Mash
single infusion at 151 degrees f for 45 minutes
Boil
90 minutes, 13.25 gal at 1.039-1.041 pre boil OG
Adjust water for soft, pale and malty profile. I used brewer's friend.
Carbonated to 2.25 volumes
The beer is a hit among craft beer drinkers and newbies alike. Very, very clean flavor and crystal clear from lagering in the keg despite the oats.
Mash
single infusion at 151 degrees f for 45 minutes
- 15 Lbs Weyermann Pils
- 3 lbs Munich, 10 degrees lov
- 2 lbs flaked oats
Boil
90 minutes, 13.25 gal at 1.039-1.041 pre boil OG
- .8 oz Azacca, 14.2% AA, 60 min
- 1 oz Sonnet Golding, 4.2% AA, 10 minutes
- 1.5 oz Sonnet golding at flameout
Adjust water for soft, pale and malty profile. I used brewer's friend.
Carbonated to 2.25 volumes