Name: Sippis American Grill & Craft Beers Millstream Oktoberfest Recipe
Cook time: 3 h
Total time: 3 h
Yield: 40 servings
Cuisine: German
Ingredients: 8 cups Pilsner Malt; 2 cups Munich Malt; 1 cups Caramunich Malt; 1 tbs Hallertau Hops; 1 tbs Tettnang Hops; 1 packet German Lager Yeast; 5 gallons Filtered Water

BROOKLYN LAGER

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

This style of beer originated in Munich to celebrate the annual German Oktoberfest.

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add the Pilsner malt, Munich malt, and Caramunich malt. Stir well to ensure there are no dry clumps.

Prepare the Mash

Maintain the mash temperature at 150°F (65°C) for 60 minutes. Stir occasionally to ensure even temperature distribution.

Mash Rest

After the mash rest, drain the wort from the mash tun into another kettle. Sparge the grains with hot water (around 170°F or 77°C) to extract as much sugar as possible.

Lauter the Mash

Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding the Tettnang hops in the last 10 minutes of the boil.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath to about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the German lager yeast. Seal and allow to ferment at 50°F (10°C) for 2 weeks.

Ferment

After fermentation is complete, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles securely.

Bottle the Beer

Let the bottles condition at room temperature for 2 weeks to carbonate. Afterwards, refrigerate before serving.

Condition the Beer

Pilsner Malt

Munich Malt

Caramunich Malt

Hallertau Hops

Tettnang Hops

German Lager Yeast

Filtered Water

Millstream Oktoberfest

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Millstream Oktoberfest Recipe in just 3h . This style of beer originated in Munich to celebrate the annual German Oktoberfest.

Millstream Oktoberfest Recipe

Descriptors

Tasting Notes

Food Pairings

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