Oktoberfest Ale

This batch was inspired by Brewing Classic Styles, however I am moving in a few weeks and won't have time for a full lager stage as well as wanting to double up with a Raspberry wheat fermenting at the same time.  With a time crunch and only one temp controlled cooler I decided to go off the books and make it as an ale with the lager like German Ale yeast.

5 Gallon Batch

Grain Bill:

5 lb - Pilsner Malt
3 lb - Vienna Malt

2 lb - Munich I Malt

2 lb - Munich II Malt
1 lb - Caramunich II Malt

Hops:

28 g Hallertauer (60)

14 g Hallertauer (20)

Yeast:

White Labs WP029 - German Ale / Kolsch

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks

Raspberry Wheat Ale

Another batch of the house fruit + wheat recipe, this time the fruit of choice is raspberries.  The plan is to have the batch brewed June 12th, leave it about a week to ferment and then a week on top of the raspberries before kegging.  This is my first batch since the move back to Ontario and I hope to have it ready to serve in the new house for any housewarming visitors.

5 Gallon Batch

Grain Bill:

6 lb - 2 row
6 lb - Wheat Malt
0.5 lb - Crystal 60L

Hops:

28 g Willamette (60)

Flavouring:

1.5 kg Frozen Raspberries (Added at Kegging)

Yeast:

White Labs WP001 - California Ale

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks
Left for a week on Raspberries in keg before transferring to serving keg.