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thosebrewguys | home brew | thosebrewguys.wordpress.com Reviews
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home brew
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1 thosebrewguys
2 home brew
3 german octoberfest
4 matt
5 brewer's best
6 octoberfest
7 leave a comment
8 german oktoberfest
9 brewer’s best
10 bottled january 25th
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thosebrewguys,home brew,german octoberfest,matt,brewer's best,octoberfest,leave a comment,german oktoberfest,brewer’s best,bottled january 25th,rating,taste,finish,hoppiness,drinkability,smooth gulpable,red ale,final gravity,bottled january 7th,laquo; jan
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thosebrewguys | home brew | thosebrewguys.wordpress.com Reviews

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1

About | thosebrewguys

https://thosebrewguys.wordpress.com/about

Those Brew Guys are Matt and MJ. We have been brewing since December of 2008, and this is our place for all things beer. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.

2

mj | thosebrewguys

https://thosebrewguys.wordpress.com/author/takesontheworld

December 27, 2008. 33 lb Plain Light Malt Extract. 2 lb Plain Light Dry Malt Extract. 12 oz Crushed Crystal Malt 60L. 1 oz Crushed Black Patent. 1 Grain Steeping Bag. 1 oz Willamette Hops (Bittering). 1 oz Willamette Hops (Finishing). 5 oz Priming Sugar. 1 pkg Knottingham Beer Yeast. Starting Gravity: NA (stepped on hydrometer). Alcohol by Volume: NA. Steeped Crushed Crystal Malt and Crushed black patent for 20 min. in 2 gallons water. Added Malt and Bittering Hops and boiled for 55 min.

3

German Octoberfest | thosebrewguys

https://thosebrewguys.wordpress.com/2009/01/17/1-17-09-german-octoberfest

January 17, 2009. 66 lb Plain Light Malt Extract. 8 oz Crushed Crystal Malt 60L. 4 oz Crushed Crystal Malt 20L. 1 Grain Steeping Bag. 1 oz Willamette Hops (Bittering). 1 oz Vanguard Hops (Finishing). 5 oz Priming Sugar. 1 pkg Knottingham Beer Yeast. Starting Gravity: 1.050. Final Gravity: 1.015. Alcohol by Volume: 5%. Steeped Crushed Crystal Malt for 20 min. in 2 gallons water. Added Malt and Bittering Hops and boiled for 55 min. Added Finishing Hops and boiled a final 5 min. Cooled to 70 degrees F.

4

matt | thosebrewguys

https://thosebrewguys.wordpress.com/author/flaggma

January 17, 2009. 66 lb Plain Light Malt Extract. 8 oz Crushed Crystal Malt 60L. 4 oz Crushed Crystal Malt 20L. 1 Grain Steeping Bag. 1 oz Willamette Hops (Bittering). 1 oz Vanguard Hops (Finishing). 5 oz Priming Sugar. 1 pkg Knottingham Beer Yeast. Starting Gravity: 1.050. Final Gravity: 1.015. Alcohol by Volume: 5%. Steeped Crushed Crystal Malt for 20 min. in 2 gallons water. Added Malt and Bittering Hops and boiled for 55 min. Added Finishing Hops and boiled a final 5 min. Cooled to 70 degrees F.

5

January | 2009 | thosebrewguys

https://thosebrewguys.wordpress.com/2009/01

January 17, 2009. 66 lb Plain Light Malt Extract. 8 oz Crushed Crystal Malt 60L. 4 oz Crushed Crystal Malt 20L. 1 Grain Steeping Bag. 1 oz Willamette Hops (Bittering). 1 oz Vanguard Hops (Finishing). 5 oz Priming Sugar. 1 pkg Knottingham Beer Yeast. Starting Gravity: 1.050. Final Gravity: 1.015. Alcohol by Volume: 5%. Steeped Crushed Crystal Malt for 20 min. in 2 gallons water. Added Malt and Bittering Hops and boiled for 55 min. Added Finishing Hops and boiled a final 5 min. Cooled to 70 degrees F.

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January 17, 2009. 66 lb Plain Light Malt Extract. 8 oz Crushed Crystal Malt 60L. 4 oz Crushed Crystal Malt 20L. 1 Grain Steeping Bag. 1 oz Willamette Hops (Bittering). 1 oz Vanguard Hops (Finishing). 5 oz Priming Sugar. 1 pkg Knottingham Beer Yeast. Starting Gravity: 1.050. Final Gravity: 1.015. Alcohol by Volume: 5%. Steeped Crushed Crystal Malt for 20 min. in 2 gallons water. Added Malt and Bittering Hops and boiled for 55 min. Added Finishing Hops and boiled a final 5 min. Cooled to 70 degrees F.

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