The traditional German celebratory Lager, malty but with a clean dry finish.
1 Pilsner/Lager Artisan Fresh Wort
300g Caramunich malt grain
15g Tettnanger Hops (15 min boil)
10g Tettnanger Hops (5 min boil)
Bohemian Lager (WY2124), Saflager W34/70 or MJ M84
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Caramunich in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil, add 15g of Tettnanger hops** and simmer for 10 minutes.
5. After 10 minutes, add 10g of Tettnanger hops and simmer for a further 5 minutes.
6. Turn off heat, remove the boiling bag and pour contents of the saucepan into the fermenter.
7. Add the Artisan fresh wort and top up with chilled water to 18L for a traditional Oktoberfest, or 20L for a lower alcohol version at 15-18°C. Stir vigorously for 5 minutes to aerate wort.
8. Add Bohemian Lager yeast (WY2206), Saflager W34/70 or MJ M84 yeast.
9. Seal fermenter and store in cool conditions, ideally 12°C
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.