Over the weekend I brewed an “Oktoberfest” beer. The recipe I used was adapted from one I found on the Coopers DIY Website. I mostly used supplies from BrewForAfrica and some lager yeast from Beerlab.
The kit I used was the Morgan’s Blue mountain Lager kit.
I also used 200g medium Crystal Malt, 500g Dry Malt Extract (DME) and a packet of Saflager w-34/70 yeast as well as the kit’s yeast.
I crushed the Crystal malt using a bag and rolling pin and then brought it to the boil slowly using 2L of water.
While waiting for the malt to boil, I re-hidrated the 2 packets of yeast using 250ml tepid water and cover with some plastic wrap.
The 500g dry malt was added to my fermenter.
I strained the malt into the fermenter and mixed it good to make sure there are no lumps.
I then added the contents of the kit and topped up the fermenter with cold water to the 20L mark. I then added the yeast mixed and stirred for about 20 seconds.
I then took a sample for my gravity reading.
This batch will be in the fermenter for between 2 and 3 weeks before begging it.