October Fest
A great-tasting German style amber lager.
(Recipe for 20 litres)
1/2 lb. toasted barley
2 oz. roasted barley
1/2 lb. of crystal malt
1 1/2 kg. can of amber malt extract
50 gm Tettanger hop pellets.(bittering)
15 gm Hallertau hops (finishing)
2 pkgs of dry lager yeast.
Method: Put grains into 1 1/2 gallons of water. Bring temperature up to 150� F. Hold for 30 minutes. Bring to boil. Remove grains as soon as boil begins. Add malt and bittering hops. Boil vigorously for 1/2 hour. Add finishing hops and turn off heat after 3 more minutes. Ferment as usual. Spg. 1.046
Notes: Very good beer. The toasted barley is really evident in the taste.