How to Brew German Beer

Germany is a beer-loving nation, with one of the world's highest per-capita rates of beer consumption. A classic German beer is one that uses a lager yeast during the brewing process. An Oktoberfest beer is distinguished by its maltiness and drier finish, making it less filling than other beers. Making your own German beer can be time-consuming, but the reward is generating a product that's made to your taste.

Things You'll Need

• Airlock
• Boiling pot
• Can opener
• Fermenter
• Glass measuring cup
• Plastic wrap or aluminum foil
• Sanitizer
• Stirring spoon
• Thermometer
• Hydrometer (optional)
• 3 lbs. pale 2-row malt
• 5 lbs. Continental Munich malt
• 8 oz. dark high-kilned malt
• 8 oz. medium Continental caramel malt
• 6 AAU pellets or 7 AAU whole hops (Hallertau, Tettnang, Perle, or Mt. Hood)
• 1/2 oz. Tettnang (finishing yeast)
• 48 recappable 12-ounce bottles
• Bottle capper
• Bottle caps
• Bottle brush
• Siphon
• Racking Cane
• Bottle filler
• 2/3 cup table sugar

Instructions

Making Wort

1. Bring two gallons of water to a full, rolling boil.

2. Rehydrate the dried yeast by putting 1 cup of warm, unchlorinated water into your glass measuring cup and stirring in the yeast. Cover with plastic wrap and set aside for 20 minutes.

3. Add malt extract. When the water from Step 1 is boiling, stir in the malt extract and continue stirring until it is dissolved completely.

4. Add the hops to the malt mixture and boil for one hour, then add the finishing hops.

5. Allow the mixture to cool to between 65 and 77 degrees Fahrenheit as quickly as possible. Try immersing the pot in a cold water or ice bath.

Fermentation

1. Pour the cooled wort into the fermentation bucket aggressively, so that it churns and splashes in the bucket. You want to expose the mixture to additional oxygen in order to aid in the yeast growth.

2. Add enough clean, unchlorinated water to the wort mixture in the bucket to bring the volume up to five gallons.

3. Aerate the wort again by pouring it back and forth to the brew pot a few times, or beating the mixture with a whisk.

4. Pour the rehydrated yeast solution into the fermentation bucket.

5. Store the fermenter for two weeks. The storage location should be secure, out of direct light and between 65 and 70 degrees Fahrenheit.

Bottling

1. Clean and sanitize all of your equipment.

2. Bring 2/3 cup of sugar and 2 cups of water to a boil.

3. Remove the sugar mixture from the heat when it begins to boil, cover with a lid, and allow it to cool.

4. Combine the fermented beer with the sugar mixture.

5. Fill the bottles with the primed beer. Leave 1 1/2 inches of space in the neck of the bottle.

6. Place a sanitized bottle cap on each bottle, and crimp it with the bottle capper.

7. Store the capped bottles out of direct sunlight in a warm environment (65-75 degrees Fahrenheit) for approximately two weeks.

Tips & Warnings

• Sanitize all of your equipment before you use it. This is probably the most important factor for success in brewing. You can use common household bleach or specialty brewing sanitizers.

• After bottling the beer, you may notice a thin layer of yeast at the bottom of each bottle. This is normal.

• The bottled beer will store for about six months, if kept out of direct sunlight. It does not need to be chilled while it is being stored.

• Chill the beer before serving.

• When pouring a homebrewed beer out of a bottle, pour slowly and deliberately to avoid disturbing the collected yeast at the bottom of the bottle.

• Any water used in brewing beer must be unchlorinated. Standard tap water with chlorine will either kill the yeast or significantly hinder its growth and may dramatically affect the taste of your beer.

• Forcing oxygen into the brewing process at any point except when pitching the yeast will alter the taste of your beer.

• Do not touch the mixture during the fermenting process. During the process, the airlock will be bubbling steadily, and will continue for several days. Leave the beer in the fermenter for a total of two weeks.

References

• "How to Brew: Everything you need to know to brew beer right the first time," John J. Palmer; 2006
• "Homebrewing Guide: Everything you need to know to make great-tasting beer," Dave Miller; 1995