October’s Club Only category was Fall beers.
…and the winners are:
- Gautam Bagchi, Bock, OktoboBock
- Jason Wing, Mild
- Richard Sheppard, Oktoberfest
There is now a 3 way tie for 1st overall with Steve Henry, Jason Wing and Gautam Bagchi. Here is Gautam’s award winning Bock recipe:
(5 gallons / 19 L, all-grain) OG=1.068 FG=1.014 IBU=28 SRM=16 ABV=6.6%
Ingredients:
6.5 lbs. (2.9 kg) 2-row malt
6.5 lbs. (2.9 kg) Munich malt
0.75 lbs. (340 g) crystal malt 90 °L
0.1 lbs. (45 g) chocolate malt
6.75 AAU Hallertauer hops (1.5 oz./43 g at 4.5% alpha acids) (60 min.)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen Lager) yeast in a 2-Liter starter.
Step by Step:
Dough in at 118 °F (48 °C) and rest for 10 minutes. Rise to 131 °F (55 °C) for 20 minutes, 149 °F (65 °C) for 30 minutes and 158 °F (70 °C) for 20 minutes. This could be done with a single infusion mash at 149 °F (65 °C) just as well. Sparage for 45 minutes collecting 6.5 gallons (25 L). Boil for 90 minutes adding the hops after the first 30 minutes. Expect 5 gallons (19 L) at the end of boil. Cool to 55 °F (13 °C), transfer to your fermenter, aerate and pitch yeast starter. Ferment 10–14 days at 55 °F (13 °C) then let the temperature increase to 60 °F (16 °C) for three days. Rack it off of the yeast into a keg to finish lagering for 4-6 weeks.