Das Gewonnene Oktoberfest (Ale)

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 6.00 galStyle: Oktoberfest/Marzen ( 3B)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 13.4 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 19.6 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Decoction Mash, Single
Est FG: 1.013 SG (3.3° P)Fermentation: My Aging Profile
ABV: 5.6%Taste Rating: 38.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
4 lbs Munich Malt (9.0 SRM) Grain 3
4 lbs Munich Malt - 20L (20.0 SRM) Grain 4
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
1.44 oz Carafa I (337.0 SRM) Grain 7
1.00 oz Tettnang [6.3%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Saaz [2.4%] - Boil 10 min Hops 10
1 pkgs German Ale (Wyeast Labs #1007) Yeast 11

Taste Notes

After clarifier, brilliantly clear and poundable. Would brew again.

Notes

Sparge water 3.81 gallons at 180°F During decoction - mash stuck - scored with paddle to get going Decoction heating slowed through 145-155 range to allow for some saccharification - none evident by taste Actual temps - Protein Rest 124°F and Saccharification - 153°F Mash stuck again during sparge - again scored with paddle to get going - temp during sparge fell to 149°F during these shenanigans Boil - at zero time - 1.050 at 27m in 1.054. End of boil OG 1.056. *NOTE* Hops were "fresh hops" whole cones from Hop Union for both early and late hops Johnson controls in converted deep freeze at 65°F for primary ferm. Good activity in smack pack.