This is the recipe for our Golden Belgian Strong ale that did so well in both Mesa and Montrose counties! Give it a try if you like.

I had a lot of people ask me about my Oktoberfest this year so I'll put it below
Produces 5 Gallons
4lbs Munich 10L
3lbs Vienna
3lbs German Pilsner malt
0.3lbs Munich 40
0.3lbs Cara 20-33L
0.4lbs Carapils
1.0 oz Styrian Goldings 3.6AA at 60min
0.5oz Styrian Goldings at 30
1.5 oz German Saaze 2.8AA at flame out.
Yeast-Whitelabs Old Bohemian Lager

Mash 60min at 154F.

OG 1.056 (15brix), Ferment 52-54F till Gravity is 60% through fermentables (7.6brix), turn up to 64F for 4-6 days or until gravity is terminal (2.6brix for me). Crash 3 degrees per day till 45 degrees. Hold for two weeks. Crash to 36F for 10days. Keg and enjoy.

Nice! Thank you Tyler, sorry I didn't respond to this sooner. May have to try this next year.

I really enjoy making this one for my dad when he comes out to visit. I thankfully have been able to use a 5 cubic foot chest freezer to ferment and lager in. I was in a rush this last batch to get it into a keg for my parents arrival so I didn't lager it as long as I wanted to.

Garage Lager

6 lbs Weyerman Barker Pils

2.5 lbs flaked corn

.75 lbs Breiss Caramel 10L

.5 lbs Rice hulls

.25 oz Chinook @ 60 minutes

.5 oz Cascade @ 30 minutes

2 sachets Fermentis SafLager WB-34/70

OG 1.055. Pitch yeast and put inside fermenting chamber at 65 degrees and let it sit at that temperature until the start of fermentation is visible. Once fermentation starts gradually over the course of about 10 hours lower temperature to 52 degrees for the rest of fermentation. At 14 days check to see if fermentation is complete. If/when fermentation has completed gradually raise the temperature to 62 degrees for diacetyl rest and leave it at that temperature for 3 days. After day 3 rack to secondary and once again gradually lower the temperature, this time going down to 37 degrees and leave to lager as long as you can resist. I try to do a minimum of 30 days.