Jess - Couvetoberfest - AG 10G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 11.00 galStyle: Festbier ( 4B)
Boil Size: 16.02 galStyle Guide: BJCP 2015
Color: 6.2 SRMEquipment: Jess - Home
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 g Calcium Chloride - Sparge (Mash 1 min) Misc 3
2.00 g Gypsum (Calcium Sulfate) - Sparge (Mash 1 min) Misc 4
8 lbs BEST Munich (BESTMALZ) (7.6 SRM) Grain 5
8 lbs BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 6
4 lbs BEST Vienna (BESTMALZ) (4.6 SRM) Grain 7
1 lbs BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 8
1 lbs BEST Caramel Pils (BESTMALZ) (2.5 SRM) Grain 9
1.25 oz Tettnang, U.S. [4.8%] - Boil 60 min Hops 10
1.25 oz Tettnang, U.S. [4.8%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2.00 oz Tettnang, U.S. [4.8%] - Boil 15 min Hops 13
1.00 tsp Wyeast Yeast Nutrient (Boil 15 min) Misc 14
1 pkgs Octoberfest Lager Blend (Wyeast Labs #2633) Yeast 15

Notes

Beersmith FG estimates are incorrect. Beer should finish between 1.010-1.012. Brun'water PH estimate at 5.5, which will lower to around 5.3-5.4 after decoction mashes using Vancouver Wa water. Ferment at 50f for 7 days, then raise 2 degrees per day to 60f. Hold for 3 more, then lower 5 degrees per day to 34f. Keg, and condition for at least 30 days.