Octoberfest Beer Recipe

Category Lager Amber
Recipe Type All Grain

Fermentables
 5.5 lbs DWC Pilsner Malt
4 lbs. Great Western Munich (8L)
0.5 lbs. DWC Belgium Aromatic
0.5 lbs Hugh Baird Carastan (30L)
0.25 lbs Cara-Pils
0.25 lbs. Hugh Baird Crystal (50L)
 
Hops
 1.5 oz Tetnanger for 60 min (3.5%)
1.0 oz Styrian Goldings 30 min (5%)
1.0 oz Saaz 15 min (3.9%)
 
Yeast Wyeast 2206: Bavarian 
Procedure Mash schedule is a 50-60-70 (Celsius) step mash.
Primary 8 days at 50 deg. F.
secondary 20 days at 45 deg. F.
Lagered at 33 deg F. for 6 weeks 
 
Octoberfest  

Category Lager Amber
Recipe Type All Grain

Fermentables
 9.5 lb German Vienna malt
1 lb German Munich malt
.75 lb Belgian Aromatic malt
.75 lb German Caramel malt (10L)
.75 lb German Wheat malt
.5 lb Flaked Oats
 
Hops
 1 oz. Hallertau Herrsbrucker (3.8% A)--45 mins.
.6 oz. Northern Brewer (8.8% A)--15 mins.
 
Yeast Wyeast Bavarian Lager (#2206) 
Procedure Double decoction mash
45 min. boil
Primary Fermentation: 7 days at 48 F
Secondary Fermentation: 14 days at 48 F
Lagering: 63 days at 34 F
OG--1.055 FG--1.016
Carbonated at 2.6 vols.

Ohio Valley Mud Stout  

Category Stout
Recipe Type Extract
Fermentables
 6.6 lbs. Munton and Fison Old Ale Kit
3.3 lbs. Plain Light Malt Extract Syrup
.5 lb. Black Patent Malt
.5 lb. Roasted Barley
.75 cup corn sugar
 
Hops
 .5 oz. Cascade Leaf Hops
.5 oz. Cascade Leaf Hops
 
Other
 3 tsp. Gypsum
4 oz. Ghirardelli Unsweetened Chocolate
2 cups brewed Moca Java blend coffee
 
Yeast 2 packs Muntons yeast 
Procedure Bring 1 1/2 gallons of water, crushed black patent malt and roasted barley to a boil. Remove grains when boiling begins. Remove from heat and add malt extract, bittering hops, and gypsum. Boil for 60 minutes. During the last 10 minutes add chocolate by putting the chocolate in a strainer and holding over or just in the boil until melted. During the last 2-3 minutes add the finishing hops. Remove from heat and stir in the coffee. Pour into 3 gallon of cold water and pitch yeast when cool. 

Oktoberfest Ale

Category Pale Ale
Recipe Type All Grain

Fermentables
 6 lbs Light DME
0.5 lbs CaraMunich crystal (or 60L crystal if you can't find CaraMunich)
0.5 lbs CaraVienne crystal (or 20L crystal if you can't find CaraVienne)
2 oz Roasted barley (optional)
 
Hops
 4 HBUs Noble hops (Hallertau, Tettnang) for 60 min.
4 HBUs Noble hops for 30 min.
4 HBUs Noble hops for 15 min.
 
Yeast Wyeast 1056 
Procedure Steep crushed crystal malt in 1 gallon of hot (160F) water for at least 30 minutes, and strain into boiling kettle.
For a full-volume boil, use the hopping schedule shown. For a 1/2-volume boil, double the first two hop additions.

Use a neutral ale yeast (e.g. Wyeast 1056), make a starter and ferment cool (65-68F) to minimize esters.

After bottling and conditioning, keep it in the fridge near 32F for as long as you can before drinking.
 

Old Bavarian Dunkles Weissbier  

Category Wheat Beer
Recipe Type Extract
 
Fermentables
 4 lbs Dark malt extract
4 lbs wheat malt extract
 
Hops
 .8 g alpha acid (Tettnanger or Hallertauer (2.8 HBU))
 
Yeast Liquid Weissbier yeast 
Procedure Boil 70 minutes, adding 1/2 hops at start, 1/2 at 40 minutes, and small quantity of aroma hops at 55 minutes. Allow to complete fermenting (the book says 3-4 days) Add 1 1/2 quarts of unhopped wort and some lager yeast, bottle.