Some year I would like to make it out for the world's biggest beer party, Oktoberfest. The image below shows the Lowenbrau biergarten tent sourced from Wikipedia. The image was sourced, not the tent. Oh, and c'mon, that's a friggin' tent! Eat your heart out Mountain Hardware, next time I buy a backpacking tent, I'm calling Lowenbrau to find out where they got this one.
This brew will max out the space in the kegerator. Otherwise, I'd be making more lager! On Thursday, we leave for the big island of Hawaii so this batch will get two weeks before considering racking to a secondary. The previously brewed pilsner and vienna lager are now in secondary fermentation along side this brew and yesterday's vienna agave lager. When all four are nearing the end of fermentation, I may consider a day or three for a diacetyl rest. After the short warming period, I'll begin the process of decreasing the temperature to about 38°F for lagering.
Oktoberfest, Brewed July 14 2009
3lbs. Munich
3lbs. Vienna
2.25lbs. Domestic 2-Row
1.75lbs. Pilsner
0.5lb. Caramunich
0.5lb. Caravienne
Mash:
122°F for 30min.
146°F for 30min.
155°F for 15min.
Raised to 168°F for Mashout
1oz. Hallertauer 60min.
0.25oz. Hallertauer 10min.
Whirlfloc tab 10min.
Pitched on Vienna yeast bed
OG: 1.054 @ 74°F - Corrected 1.056
FG: 1.016 @ 38°F - Corrected 1.015
ABV: 5.38%
UPDATE July 31: Racked to secondary, current gravity is 1.015 @ 65°F, raised to 65°F for 3 days for diacetyl rest
Kegged 9/27
Below is all four lagers crammed in the kegerator. Though a keg can squeeze in, I've never managed to include a fifth carboy in there with having two primaries. A 3 gallon would fit but certainly not another 5 gallon.
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