GW Oktoberfest 2018 - 2

All Grain Recipe

Submitted By: Brandonsgreenwood (Shared)
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Batch Size: 5.00 galStyle: Märzen (6A)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 9.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Lager, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
3 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 2
3 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 3
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 4
5.28 oz Caravienne Malt (22.0 SRM) Grain 5
3.20 oz Acid Malt (3.0 SRM) Grain 6
1.25 oz Hallertau [3.6%] - Boil 60 min Hops 7
1.10 oz Tettnang (Tettnang Tettnager) [3.7%] - Boil 20 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
2 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 10
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 11

Notes

Brewed on 6/3 and chilled overnight. OG = 1.058. Racked off the bulk of the break material into 6,5 gal glass carboy. Aerated with aquarium pump for 2 hrs. Decanted 2.0L starter with added yeast slurry then pitched into 46 deg wort at 11pm on 6/4.