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