Name: Amen Street Fish & Raw Bars Brooklyn Brewery’s Oktoberfest Recipe
Cook time: 3 h
Total time: 3 h
Yield: 48 servings
Cuisine: German
Ingredients: 8 cups German Pale Malt; 1 cups Munich Malt; 0.5 cups Caramel/Crystal Malt; 1.5 oz German Hallertau Hops; 0.5 oz German Tradition Hops; 1 package Yeast (German Lager Yeast); 6 gallons Water; 3 oz Priming Sugar

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Brewed from the finest German malt and hops, full-bodied and malty with a bready aroma and light, brisk hop bitterness.

Heat 6 gallons of water to 165°F (74°C). Add German Pale Malt, Munich Malt, and Caramel/Crystal Malt. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (170°F / 77°C) until you collect approximately 6.5 gallons of wort.

Sparging

Bring the wort to a boil and add 1.5 oz of German Hallertau hops. Boil for 60 minutes, adding 0.5 oz of German Tradition hops in the last 15 minutes.

Boiling

After the boil, cool the wort quickly to 70°F (21°C) using a wort chiller.

Cooling

Transfer cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Ferment at 50°F (10°C) for 2 weeks.

Fermentation

After fermentation, dissolve 3 oz of priming sugar in 2 cups of water and boil for 5 minutes. Cool and add to the beer. Bottle and cap.

Bottling

Allow the beer to condition for 2 weeks at room temperature before refrigerating.

Conditioning

German Pale Malt

Munich Malt

Caramel/Crystal Malt

German Hallertau Hops

German Tradition Hops

Yeast (German Lager Yeast)

Water

Priming Sugar

Brooklyn Brewery’s Oktoberfest

Make Brooklyn Brewery’s Oktoberfest Recipe in just 3h . Brewed from the finest German malt and hops, full-bodied and malty with a bready aroma and light, brisk hop bitterness.

Brooklyn Brewery’s Oktoberfest

Descriptors

Tasting Notes

Food Pairings

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