Make Your Own ProEm-1 Oktoberfest
Posted by Eric Lancaster on
It is October, that time of year (at least in Germany) where Oktoberfest is here! You don't need to be in Germany to enjoy a great fall beer, where the body of the beer gets fuller, with extra body. For you history buffs, click this link for the history of Oktoberfest.
For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it!
I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!
Original Gravity: 1.058
Final Gravity: 1.012
IBUs: 31
ABV: 6.0%
Pro EM-1: Equal amount to the yeast.
You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.
Sign up for our newsletters and subscribe to our blog for up to date information about EM Technology.
For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it!
I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!
Echtes Festbier
Batch size: 5 gallons (18.9 liters) 5.25 gallons/19.9 liters before packaging)Original Gravity: 1.058
Final Gravity: 1.012
IBUs: 31
ABV: 6.0%
MALT/GRAIN BILL
- 11 lb (5 kg) Pilsner malt
- 4 oz (11 g) Acidulated malt
HOPS SCHEDULE
- 1 oz (28 g) Perle [8% AA] at 60 minutes
- 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes
MASH
- Beta amylase 149°F (65°C) 30 minutes
- Alpha amylase 162°F (72°C) 30 minutes
YEAST
Wyeast 2308 Munich LagerPro EM-1: Equal amount to the yeast.
BREWING NOTES
Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Pitch Pro EM-1 and ferment for 7-10 days. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.
Sign up for our newsletters and subscribe to our blog for up to date information about EM Technology.
