Kodiak Island Brewing Company: Oktoberfest clone
This traditional Oktoberfest is a classic take on the German style, featuring an amber color and sweet, malty notes.
Kodiak Island Brewing Company: Oktoberfest clone
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 25 SRM = 12.5 ABV = 6.5%
Ingredients
12 lbs. (5.4 kg) Munich malt (9 °L)
1.25 lbs. (0.56 kg) Victory® malt
10 oz. (0.28 kg) crystal malt (15 °L)
4.5 AAU U.S. Saaz hop pellets (80 min.) (1 oz./28 g at 4.5% alpha acids)
2.4 AAU East Kent Golding hop pellets (30 min.) (0.5 oz./14 g at 4.75% alpha acids)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP810 (San Francisco Lager) or Wyeast 2112 (California Lager) yeast
½ cup (100 g) dextrose (if priming)
Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 4.6 gallons (17.5 L) of 168 °F (76 °C) water to stabilize at 151 °F (66 °C). This is a medium-thin mash using 1.4 quarts of strike water per pound of grain (2.9 L/kg). This ratio will help to maximize fermentability. Mash for 60 minutes and slowly sparge with 175 °F (79 °C) water.
Collect approximately 6.2 gallons (23.5 L) of wort runoff and boil for 80 minutes. While boiling, add the hops, Irish moss, and yeast nutrient as per the schedule. After the boil is complete, cool the wort to 65 °F (18 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 58 °F (14 °C).
Hold at that temperature until fermentation is complete. This may take 12 to 14 days. After fermentation is complete, gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO2. Allow the beer to age for at least four more weeks to fully develop the flavors and enjoy your Oktoberfest clone.
Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 18 oz. (0.51 kg) and add 6.6 lbs. (3 kg) Briess Munich liquid malt extract. Mash the milled grains in 2.5 gallons (9.5 L) of water at 151 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Top your kettle off to 6 gallons (23 L) and boil for 80 minutes. Follow the remaining portion of the all-grain recipe.
