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Old 01-07-2017, 08:08 PM   #1
ceeaton
In my terrible twos of wine making
 
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Feb 2015
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7 lbs Avangard Pilsner Malt
1 lb Avangard 20L Munich Malt
1 lb Avangard 10L Munich Malt
6 oz MF 80L Crystal Malt
8 oz Sugar (table sugar)
1 oz German Perle pellet hops - 60 min (4.5 AA - 14.6 IBU)
.5 oz German Perle pellet hops - 20 min (4.5 AA - 4.8 IBU)
SafLager S-189 dry yeast

Infusion Mash @ 156*F - igloo cooler - 1.5 hrs
Temp to 168*F before adding to lauter tun
7.25 gallons collected from sparge
Boil 75 min
5.25 gallons final volume, SG 1.054 - yeast pitched @ 60*F
Fermenter in basement @ 56.5*F ambient temp

This is a Oktoberfest/Märzen batch for my wife. She has (I hope) no clue I'm making it for her. Back when I had my beer fridge with a manual temperature controller, I made this batch and to this day it was her favorite. Hoping I can replicate my past success. I'd made this another time about a year ago, but with the IBUs at 25, she thought it was too bitter.
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Location: East Berlin, PA

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