Tobey Farms Brewery (@tobeyfarmsbrewing) is a Brookhaven Georgia based brewery run and operated by brewmaster and all around nature man himself Calder Justice. Calder has been a long time fan of the dark brown beverage and a few years back decided to turn his love of beer into a passion project and created Tobey Farms Brewing #TFB.
Calder was kind enough to invite us over to his home brewing mecca where we were lucky enough to get to try some of his latest and greatest, a 9.1% alcohol easy drinking OKTOBERFEST, perfect for this recent fall weather.
So with that said, below is a bit about the brew, the ingredients, and the process to make it yourself.
About the brew
This famous German style is stronger than an everyday lager and is the fuel for Oktoberfest celebrations all over the world. The original pre-industrial Oktoberfest was called Märzenbier, brewed at the end of the brewing season in the spring to be lagered in caves all summer for fall and harvest festivities. Our kit will give you a full-bodied and elegant red-amber beer with a subdued German noble hop bitterness and complex malty profile that’s great all year round.
– 1lbsWeyermannCaramunichII MAILLARD MALTSTM
EXTRACTS & OTHER FERMENTABLES
– 1ozGermanTradition(60min) YEAST
– Dryyeast(default):SaflagerW/34–70.Optimum temperature:48–59°F
– Liquidyeastoption:Wyeast#2633OctoberfestLagerBlend. Optimum temperature: 48–58°F
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show infla- tion. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed.
2. Prepare a yeast starter. Follow the Yeast Starter Kit instructions. Allow the starter to incubate for at least one day.
ON BREWING DAY
3. Collect and heat 2.5 gallons of water.
4.Formail-ordercustomersgrainsforextractkitscome crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for20minutesoruntilwaterreaches170°F.Remove baganddiscard.
5. Bring to a boil and add 2 lbs Pilsen dry malt extract. Remove the kettle from the burner and stir in the Pilsen DME.
6. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer.
– Add1ozGermanTraditionhopsandboilfor60minutes. – Add6lbsAmbermaltsyrup15minutesbeforethe
7. Cool the wort. When the 60-minute boil is finished, cool the wort as close to 58° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.
8. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.
9. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
10. Add more cold water as needed to bring the volume to 5 gallons.
11. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.
12. Optional: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record.
13. Add yeast once the temperature of the wort is as close to 58°F as possible. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
14. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.
15.Movethefermentertoadark,quietspotuntil fermentation begins.
BEYOND BREWING DAY, WEEKS 1–2
16. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermenta- tion lock.16. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops.
17. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops.
18. Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper.Siphonthebeerfromtheprimaryfermenterinto the secondary.
BEYOND BREWING DAY— SECONDARY FERMENTATION
to as close to 35–40° F as your equipment allows. The best method is to lower the temperature by a couple of degrees each day until the target temperature is reached. Allowthebeertoconditioninthesecondaryfermenter for 2 months before proceeding with the next step. Timing now is somewhat flexible.
BOTTLING DAY—ABOUT 2.5 MONTHS AFTER BREWING DAY
20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix—don’t splash.
23. Fill and cap bottles.
2 WEEKS AFTER BOTTLING DAY
24. Condition bottles at room temperature for 2 weeks. After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers!