Brew Fort Oktoberfest

1) Add 4.11 gal (526 fl oz) of water to boil pot

2) Steep grains for 45 mins @ 153F

3) Remove grains (3.8 gal remaining in pot)

4) Add Pilsen Light LME to pot (4.3gal in pot)

5) Bring to a low rolling boil (203F at 5000ft)

6) At the last 30 mins of the 90 min boil, add 3oz of hops

7) At the last 15 mins of boil, add 1/2 whirlfloc tab

8) Chug a homebrew

9) Sanitize fermenter/airlock

10) Add 10lbs of ice to fermenter bucket(1.2 gal water), Add wort to fermenter. (5 gal total with -.5 gal boil off in pot)

11) Add 34/70 lager yeast and 10ml Brewzyme-D (ALDC) when temp has dropped below 60F

12) Cap/Shake the hell out of fermenter.

13) Take gravity reading when ice has melted (target 1.057)

14) Ferment for about 1 week at 55F. When bubbling has stopped in airlock, take gravity measurement (target 1.009).

15) Rack to bottling bucket with 5oz dextrose, mix well. Alternatively if carb drops are used, place one drop into each bottle and rack from the fermenter into bottles.

16) Bottle and age bottles for 1 week at room temp to carbonate.(warm maturation)

17) Move bottles to fridge (40F) and age for 2 weeks (cold stabilization)

18) Enjoy! Keep bottles in the fridge to keep yeast dormant.

19) Come back to Brew Fort and let's make another badass brew!