Oktoberfest Hallertau NHC 2009

Category 3: European Amber Lager

2009 AHA National Homebrew Competition Gold Medal

Sponsored by "How to Brew," by John Palmer
Stephen Quintana, Sheridan, WY, The Brewing Network

“Oktoberfest Hallertau”

Oktoberfest/Märzen

Ingredients for 6 U.S. gallons (22.71 liters)

7.0 lb              (3.18 kg) Durst pils malt

4.0 lb             (1.81 kg) light Munich malt

1.0 lb             (0.45 kg) dark Munich malt

0.5 lb             (227 g) caramel Munich malt

0.5 lb             (227 g) 40L crystal malt

2.0 oz             (57 g) Hallertau pellet hops, 3.3% alpha acid (60 min.)

1.0 oz             (28 g) Hallertau pellet hops, 3.0% alpha acid (30 min.)

1.0 oz             (28 g) Hallertau pellet hops, 3.0% alpha acid (15 min.)

                       White Labs WLP 820 Oktoberfest lager yeast (2 L starter)

                       2.4 volumes forced CO2 to carbonate

Original Specific Gravity: 1.057

Final Specific Gravity: 1.015

Boiling time: 90 minutes

Primary Fermentation: 40 days at 52° F (11° C)

Secondary Fermentation: 21 days at 32° F (0° C)

Directions

Mash grains at 151° F (66° C) for 80 minutes. Mash out at 161° F (72° C) for 5 minutes.

Judges’ Comments

“Excellent beer! Nice malt presentation.”

“Very malty—just enough hops to balance the maltiness. Very nice example of the style.”

“Slight ester. Nice, rich, toasty malt. A bit too hoppy and fruity. Nice malt!”

Runners-Up

Silver Medal: Gregory Robles, Livermore, Calif., Vienna Lager, Mad Zymurgists

Bronze Medal: Todd Murley, Orono, Minn., Vienna Lager, Saint Paul Homebrewers Club