SLIPPERY SLOPE

OCTOBERFEST

PALE WHEAT ALE CHARLOTTE BREWED ACCORDING TO THE GERMAN PURITY LAW

BROYHAN'S BOCK

HELLES – STYLE LAGER CHARLOTTE BREWED ACCORDING TO THE GERMAN PURITY LAW NET CONT. 5.6% PRODUCT USA OF 1 PINT GERMAN 16 FL OZ. ALC / VOL IN SPIRIT

WORTH THE WAIT

Lemon Raddler

Amber Lager according to brewed the German purity law

Red Rooster

BROCCOLI

QUINOA SALAD

GERMAN CHOCOLATE CAKE (W/O BRATWURSTS)

SEASONAL VEGETABLES

APPLE CINNAMON CAKE

RED CABBAGE

APPLE STRUDELS

BAKED FINGERLING POTATOES

SAUERKRAUT

POTATO SALAD

SCHNITZEL (PORK OR CHICKEN)

BAKED SALMON

SHRIMP SKEWERS

CAPRESE SKEWERS

GILDE SALAD

CHEESEBURGER SLIDERS

ROASTED CHICKEN

BRAISED PORK

Crush the malts to a medium-coarse crush. Heat approximately 18–20 L of mash water to 74°C (165°F) to hit a target mash temperature of 65°C (149°F) after dough-in. Use water adjusted to a soft-moderate German-style profile with low bicarbonate and a chloride:sulfate ratio around 1:1 to 1:2.

Mill and Heat

Add the crushed grains to the mash tun and pour in the hot water, thoroughly mixing to eliminate dry pockets. Target mash temperature: 65°C (149°F). Mash thickness ~3.0 L/kg (approximately 3.5–4.0 quarts per pound).

Dough-In

Hold the mash at 65°C (149°F) for 60 minutes. Check mash pH near the end of the rest; target mash pH 5.2–5.5. If needed, use small amounts of acidulated malt or food-grade acid to adjust.

Saccharification Rest

Raise the mash temperature to 75–77°C (167–170°F) for 10 minutes to stop enzymatic activity and improve lautering.

Mash Out

Recirculate the first runnings until they run clear, then vorlauf back to the mash tun. Lauter to collect approximately 23–25 L of wort (pre-boil volume target) by sparging with ~10 L of water at 75°C (167°F). Avoid over-sparging to limit tannin extraction. Typical pre-boil volume: ~24 L.

Bring the wort to a vigorous boil and start a 60-minute timed boil once rolling. Watch for boil-overs during the first 10 minutes.

Boil

At 60 minutes remaining (start of boil) add 30 g Hallertauer Mittelfrüh (bittering). This will produce a restrained bitterness appropriate for a Festbier (target IBU ~18–24 depending on alpha acids).

Bittering Addition

With 10 minutes left in the boil, add 15 g Hallertauer Mittelfrüh for flavor/aroma and add Irish Moss or Whirlfloc if using. Add yeast nutrient according to package directions (usually at 10–15 minutes left) if desired.

Late Hop Addition

At flameout, remove from heat. Optional: whirlpool for 10–15 minutes to allow trub to settle and to encourage hop and cold break formation.

End of Boil

Cool the wort quickly to 10–12°C (50–54°F) using an immersion or plate chiller. Aerate the wort vigorously (oxygenate) for lager yeast, either by shaking, splashing, or with aeration stone to ~8–10 ppm O2.

Cool Wort

Transfer cooled, aerated wort to a sanitized fermenter and pitch the German lager yeast (use a properly sized starter if using liquid yeast; a 1–2 L starter for 20-L batches is recommended). Target initial fermentation temperature: 10–12°C (50–54°F).

Pitch Yeast

Ferment at 10–12°C for 7–10 days until vigorous fermentation subsides and gravity is nearing terminal (expect attenuation consistent with chosen yeast strain). Monitor gravity.

Primary Fermentation

Raise temperature to 15–16°C (59–61°F) for 1–3 days after primary fermentation activity slows to allow the yeast to reabsorb diacetyl and fully attenuate.

Diacetyl Rest

After the diacetyl rest, lower temperature gradually to 0–2°C (32–36°F) and lager for 4–6 weeks (longer if possible for extra clarity and smoothness). Rack carefully off the yeast/trub before extended lagering if desired.

Cold Crash and Lager

If bottling: prime with 110 g corn sugar (dissolved in a small amount of boiled, cooled water), bottle and condition at 18–20°C for 2 weeks, then lager at cold temperatures. If kegging: force carbonate to ~2.4–2.6 volumes CO2 or prime and naturally carbonate. Serve chilled.

Carbonation & Packaging

Pilsner (2-row) Malt

Munich Malt (10L)

Vienna Malt

CaraMunich (20L) or Light Crystal

Acidulated Malt (optional, for mash pH adjustment)

Hallertauer Mittelfrüh (or Tettnanger/Hallertau)

Hallertauer Mittelfrüh (flavor/aroma addition)

German Lager Yeast (e.g., Wyeast 2206/White Labs WLP830/German Lager)

Yeast Nutrient (optional)

Irish Moss or Whirlfloc (optional, for clarity)

Corn Sugar (for priming if bottling)

Brewing Water (adjusted to a soft-moderate profile: low bicarbonate, moderate sulfate/chloride)

Water for sparge

Crush all grains to a moderate coarseness. Heat 5.0 gallons strike water to 165°F (74°C). Adjust water chemistry as desired with calcium chloride or gypsum to create a balanced mash profile (target moderately soft/moderate mineral water).

Crush and heat

Add crushed grains to strike water to target mash temperature of 152°F (67°C). Stir thoroughly to remove dry pockets and ensure even temperature. Rest for 60 minutes. This single infusion mash at 152°F favors a medium body and good fermentability typical of Märzen.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out) before lautering.

Mash out

Vorlauf (recirculate) until wort runs clear. Lauter and sparge with approximately 3.0 gallons of water at 168°F (76°C) until your pre-boil volume is about 6.5–7.0 gallons (accounting for boil-off) or until you collect ~6.5 gallons. Aim for an original gravity around 1.054–1.060.

Bring wort to a vigorous boil. Once boiling, start a 90-minute total boil (traditional Märzen uses a longer boil for Maillard/sugar development and stability).

Bring to boil

At 60 minutes remaining (i.e., 30 minutes into the boil), add 1.25 oz Hallertau Mittelfrüh for bittering. (Alternatively add at 60 minutes from end.) Add whirlfloc or Irish moss with 15 minutes left if you use it. With 10 minutes left, add 0.5 oz Hallertau Mittelfrüh to preserve delicate aroma and flavor. Continue boil to complete 90 minutes.

Hop additions

At the end of the boil, cool wort quickly to 50°F (10°C) using a wort chiller. Transfer to a sanitized fermenter and aerate vigorously for 60–90 seconds or oxygenate to ~8–10 ppm to support healthy lager fermentation.

Cool wort

Pitch a healthy, active lager yeast starter (recommended) or the packet directly if adequately sized. Target fermentation temperature 48–52°F (9–11°C). If using dry lager yeast, rehydrate per manufacturer instructions before pitching.

Pitch yeast

Ferment at 48–52°F (9–11°C) until activity slows and gravity has dropped steadily (about 7–14 days depending on yeast and attenuation). Aim for terminal gravity around 1.012–1.014.

Primary fermentation

Raise temperature to 62–65°F (17–18°C) for 48 hours to allow the yeast to clean up diacetyl. After rest, cold crash to near-freezing (34–38°F / 1–3°C) over 24–48 hours.

Diacetyl rest

Maintain the beer at cold temperatures (34–38°F / 1–3°C) for 4–8 weeks to mature flavors, clarify, and mellow. Longer lagering (8–12 weeks) will produce a smoother, rounder Märzen.

Boil 4.5 oz (by weight) corn sugar in 1 cup of water for 5 minutes, cool, and sanitize. Add cooled priming solution to bottling bucket.

Prepare priming sugar

Racking the beer gently from fermenter to bottling bucket on top of priming solution, mix gently to distribute. Bottle and cap. Condition at 65–70°F (18–21°C) for 2 weeks to carbonate, then cold condition for better clarity.

Bottle

If kegging, force carbonate to 2.5 volumes CO2 at cold temps (34–40°F / 1–4°C) or carbonate naturally with appropriate priming and time.

Kegging alternative

Maris Otter pale malt

Munich malt (20°L)

Vienna malt

Melanoidin malt

Caramunich I (or Caraamber light)

Strike water

Sparge water (approx.)

Calcium chloride (if needed)

Gypsum (if needed)

Hallertau Mittelfrüh (pellet)

Hallertau Mittelfrüh (pellet) - aroma/whirlpool

German lager yeast (Wyeast 2308 / White Labs WLP838 / SafLager W-34/70)

Yeast nutrient (optional)

Whirlfloc or Irish moss (if boiling)

Corn sugar (dextrose) for bottling

Cold water for priming

Crush the grains to a coarse consistency. Heat 4.0 gallons of brewing water to 165°F (74°C) to account for grain absorption and heat loss.

Crush and Heat

Combine crushed pale wheat, pilsner malt, Munich, and Carapils in your mash tun. Add the heated water and stir to reach a stable mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes for moderate conversion and to retain a soft wheat character suited to a pale wheat ale/Bock hybrid.

Mash In

Raise mash temperature to 168°F (76°C) for 10 minutes (mash-out) to stop enzymatic activity and aid lautering.

Lift the mash tun or vorlauf until runnings are clear, then sparge with 2.0 gallons of water heated to 168°F (76°C) to collect approximately 6.5–6.75 gallons of wort in the boil kettle. Adjust total volume so you expect ~5.5 gallons into the fermenter after boil and trub loss.

Bring the collected wort to a vigorous boil. Total boil time: 60 minutes.

At the start of the 60-minute boil, add 0.75 oz Hallertauer (or Tettnang) pellets. This provides a gentle, traditional German bitterness appropriate for a pale, malty bock-style wheat ale.

Bittering Hops

With 15 minutes left in the boil, add 1 tsp Irish moss (optional) and 0.5 tsp yeast nutrient. This helps clarity and fermentation performance.

Finings

At flameout (end of boil), add 0.25 oz Hallertauer for aroma. Let steep for 10 minutes, then cool wort.

Aroma Hops

Cool the wort quickly to 64–66°F (18–19°C) using an immersion chiller, counterflow, or an ice bath. While cooling, sanitize fermenter and all equipment. If using a Campden tablet for tap water, add 1/4 crushed tablet to the cooled wort and wait 24 hours before pitching yeast (optional).

Transfer cooled wort to sanitized fermenter, leaving behind as much trub as possible. Top up with sanitized water to reach ~5.25 gallons if needed.

Aerate the wort by shaking, splashing, or using an aeration stone. Sprinkle or pitch 1 pack of the chosen German ale yeast (rehydrate according to manufacturer instructions if needed). Add 0.5 tsp yeast nutrient with the pitch. Target fermentation temperature: 62–66°F (17–19°C).

Allow primary fermentation to proceed for 7–10 days until vigorous activity slows and specific gravity has dropped substantially. Aim for an attenuation appropriate to a medium-bodied ale (target final gravity approx. 1.014–1.016).

If fermenting on the cooler side, raise temperature to 68–70°F (20–21°C) for 48 hours near the end of fermentation to allow yeast to clean up diacetyl. After that, lower temperature to 50–55°F (10–13°C) for a week of cold conditioning (lager-like maturation) to clarify and mellow flavors, reflecting the bock influence.

Diacetyl Rest & Conditioning

Dissolve 3.5 oz corn sugar (dextrose) in 1 cup (240 ml) boiling water. Cool and sanitize a bottling bucket, then pour the cooled priming solution in.

Prepare Priming Sugar

Rack beer gently into the bottling bucket on top of the priming solution to avoid oxygen pickup and mix gently by tilting/breathing motion. Fill and cap sanitized bottles. Expect approximately 50–55 bottles (12 oz) from 5 gallons.

Allow bottles to carbonate at room temperature (65–72°F / 18–22°C) for 2 weeks. Then condition at cooler temperatures (50–55°F / 10–13°C) for an additional 1–2 weeks to smooth flavors.

Carbonation

Chill bottles to 45–50°F (7–10°C). Pour gently into a clean pint or Weizen/Kölsch-style glass, leaving any sediment in the bottle. Serve and enjoy a pale wheat ale with bock malt richness and restrained German hop character—brewed in the spirit of the German purity law (water, malt, hops, yeast).

Pale wheat malt

Pilsner (or pale) malt

Munich malt (10L)

Carapils/Dextrine malt

Brewing water (filtered or bottled)

Sparge water (hot)

Gypsum (calcium sulfate) - optional, to adjust profile

Calcium chloride - optional, to adjust profile

Hallertauer (or Tettnang) whole hop pellets

Hallertauer (or Tettnang) for aroma

German ale yeast (Weihenstephan or Bavarian ale strain) or clean Kölsch/Alt yeast

Yeast nutrient

Corn sugar (dextrose) for bottling/priming

Irish moss (optional)

Campden tablet (optional, if using tap water)

Heat approximately 3.5 gallons (13.2 L) of mash water to about 165°F (74°C). Add the crushed malts to the water while stirring to reach a uniform mash. Target mash temperature: 150°F (65.5°C) for 60 minutes for a clean, moderately fermentable wort that yields a light, bready profile typical of Helles-style lagers. If using adjunct (corn or dextrose), add the flaked corn at mash-in and ensure it is well mixed. Hold mash for 60 minutes and perform an iodine test near the end to confirm conversion.

Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity. Recirculate/run-off to your kettle and sparge with ~2.5 gallons (9.5 L) of water at 168°F (76°C) until you collect roughly 6.5 gallons (24.6 L) of wort in the kettle (pre-boil volume accounting for evaporation). Aim for an expected original gravity around 1.052 (to yield ~5.4–5.8% ABV depending on efficiency).

Mash Out and Sparge

Bring the wort to a vigorous boil and boil for 60 minutes. At the start of the boil (60 minutes remaining), add 1.0 oz of German noble hops (bittering). With 15 minutes remaining, add Irish moss or whirlfloc to aid clarity. At 10 minutes remaining, add the remaining 1.0 oz German noble hops (flavor/aroma). If you want a slightly more aromatic finish, you can add a small late whirlpool addition (0.25 oz) at flameout and steep for 15 minutes before chilling.

Boil and Hop Additions

After flameout, chill the wort quickly to about 50°F–55°F (10°C–13°C) using an immersion chiller, counterflow chiller, or other method. Transfer cooled wort to a sanitized fermenter, leaving hop debris behind. Top up with additional water if necessary to reach 5.0 gallons (19 L) final batch volume. Aerate or oxygenate the wort thoroughly (e.g., shake sealed carboy, use an aquarium stone with oxygen, or vigorous aeration) to provide sufficient dissolved oxygen for lager yeast.

Cool Wort and Transfer

Pitch the lager yeast at 48°F–54°F (9°C–12°C) depending on strain and manufacturer instructions (follow rehydration/propagation steps if using a smack pack or liquid starter). Ferment at 48°F–55°F (9°C–13°C) until active fermentation subsides (typically 7–14 days). Keep temperatures steady to avoid esters; the goal is a clean fermentation profile.

Primary Fermentation (Lager)

Once fermentation activity slows and gravity is within ~10 points of terminal, raise temperature to 60°F–65°F (15°C–18°C) for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

After the diacetyl rest, gradually ramp temperature down to near-freezing (34°F–40°F / 1°C–4°C) over 2–4 days and hold for 3–6 weeks. Longer lagering (4–8 weeks) produces a clearer, smoother Helles-style profile. This step is essential for mellowing and clarifying the beer.

Lagering (Cold Conditioning)

When lagering is complete and final gravity is stable (and acceptable for the style), sanitize bottles, caps, and equipment. Gently warm the beer to bottling temperature (around 40°F–50°F / 4°C–10°C) to reduce carbonation loss. Dissolve 3.5 oz (99 g) of priming sugar in 1 cup (240 ml) of boiling water, cool to room temperature, and add to a sanitized bottling bucket. Rack beer gently onto the priming solution and fill bottles, leaving about 1 inch (2.5 cm) headspace. Cap bottles.

Bottling with Priming Sugar

Allow bottles to condition at 65°F (18°C) for 2 weeks for carbonation to develop, then cold condition for a few days to settle. For best clarity and flavor, cold condition bottles for an additional 1–3 weeks before serving.

Bottle Conditioning

Alternatively, keg and force-carbonate to 2.3–2.7 volumes CO2 at 38°F (3°C). Serve at 38°F (3°C) with appropriate draft pressure and a clean glass. Helles is best served cold in a chilled pilsner or dimpled mug.

Kegging Option

Pilsner (2-row) malt

German Munich malt (10L)

German Vienna malt

Carapils / dextrin malt

Corn (flaked) or light dextrose (to lighten body) - optional

German noble hops (Hallertauer Mittelfrüh or Tettnang) - bittering

German noble hops (same variety) - flavor/aroma

Yeast (German lager strain, e.g., Wyeast 2206 or White Labs WLP830)

Water (treated to low sulfate / moderate chloride profile)

Irish moss or whirlfloc (optional, for clarity)

Priming sugar (corn sugar / dextrose) for bottling

Brewing salt additions (optional: calcium chloride, gypsum)

Water for mash and sparge (measured as needed)

Bottles or keg

Bottle caps

Place a serving glass in the freezer for 5–10 minutes or fill it with ice while you prepare the rest. Take the rosemary sprig and gently clap it between your palms to release its aromatics; set aside one sprig for garnish and use the other to flavor the drink.

Chill and infuse

Optional quick infusion: Warm (not boil) 2 tablespoons water in a small saucepan, add the extra rosemary sprig and steep 1–2 minutes off heat to release aroma, then cool 5 minutes. This step is optional but gives a subtle herbal note.

If your glass was chilled with ice, discard that ice and add 4–6 fresh ice cubes to the serving glass. If you prefer no ice, proceed without.

Pour 2 cups (about 480 ml) of chilled light lager into a large measuring cup or pitcher. Tilt the glass at a slight angle and begin by pouring the beer slowly into the serving glass to preserve carbonation.

Add the 2 cups (about 480 ml) of naturtrübe lemon soda (cloudy lemon soda or cloudy lemonade) slowly down the side of the glass to create a gentle mixing and maintain effervescence. Aim for approximately a 1:1 ratio of beer to soda for a balanced radler.

Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the drink. If you made the rosemary infusion, add 1–2 teaspoons of the cooled infused liquid now (skip if not using). Gently stir once with a bar spoon or long spoon to combine — one slow turn is sufficient to mix without flattening the bubbles.

Taste and adjust: if you prefer it slightly sweeter, add up to 1 teaspoon simple syrup and stir gently. If you want more bitter/herbal complexity, add 1–2 dashes of citrus or gentian bitters and stir once.

Garnish with the reserved rosemary sprig and a lemon wheel or wedge on the rim. Optionally run the lemon wedge around the rim before placing it to heighten aroma.

Slippery Slope

Octoberfest

Broyhan's Bock

Worth The Wait

Lemon Raddler

Red Rooster

Broccoli

Quinoa Salad

German Chocolate Cake (w/o Bratwursts)

Seasonal Vegetables

Apple Cinnamon Cake

Red Cabbage

Apple Strudels

Baked Fingerling Potatoes

Sauerkraut

Potato Salad

Schnitzel (pork Or Chicken)

Baked Salmon

Shrimp Skewers

Caprese Skewers

Gilde Salad

Cheeseburger Sliders

Roasted Chicken

Braised Pork